Ayam kecap pedas: scharfes Hähnchen mit Sojasauce

Zutaten

• 200 g chicken, cubed
• 2 tsp chopped spring onions
• 2 large green chillies, sliced
• 2 bird’s eye chillies, sliced
• Juice from 1 lime
• 4 shallots, sliced
• 3 cloves garlic, chopped
• 2 tbsp sweet soy sauce
• 1/2 tsp white pepper
• 1 inch ginger, peeled & chopped
• 1 inch galangal, peeled & sliced
• 1 stalk lemongrass, bruised & sliced
• 1 bay leaf
• 100 ml water
• Salt to taste
• 3 tbsp vegetable oil

Zubereitung

1. 1

   Wash the chicken cubes and soak in water, salt and lime juice for 15 min. Drain and set aside.

2. 2

   Heat the oil in a pan or wok, over medium heat. Add the sliced shallots. Sauté until soft and fragrant, about 3 min.

3. 3

   Add the chopped ginger, garlic and spring onions. Sauté until fragrant, about 2 min.

4. 4

   Add the white pepper, lemongrass, galangal, green chillies and bird’s eye chillies. Sauté for another 2 min.

5. 5

   Add the sweet soy sauce, bay leaf and water. Bring to a boil.

6. 6

   Add the chicken. Lower the heat and continue to cook until the chicken is fully cooked through, and the gravy is reduced, about 10 min. Stir continuously.

7. 7

   Increase the heat and stir until the sauce has thickened and most of the liquid has evaporated. Turn off the heat and serve.