Ajam Goreng Ketjap (Chicken fried with soy sauce): Indonesian inspired

By: Peter Sniekers

2 tablespoons peanut oil
1.5-2.0kg chicken thigh fillets, trimmed of fat and cut into bite size pieces
2 medium onions, chopped roughly
1 spring onion, thinly sliced diagonally
1 cup coconut milk
1 tablespoon lemon juice
salt and pepper to taste
Spice mix:3 teaspoons coriander1 teaspoon nutmeg1 teaspoon cumin1 teaspoon turmeric½ teaspoon Laos powder (or ginger)1 tablespoon brown sugar (packed) ½ teaspoon terasi (optional)2 cloves garlic (crushed)3 tablespoons Lee Kum Kee soy sauce¼ to ½ teaspoon chilli flakes½ teaspoon salt½ teaspoon ground black pepper2 tablespoons boiling water

1. Prepare the spice mix by blending all spice ingredients in a small heatproof jug and set aside.
2. Marinate the chopped chicken in 1/3 of the spice mix for minimum 1-2 hours in the refrigerator.
3. Wok fry the onions in moderately hot peanut oil until soft but not caramelised.
4. Add chicken, turn to high heat, fry while stirring constantly for 5 minutes.
5. Add remaining spice mix and continue frying.
6. When chicken is almost cooked (about 10 – 12 minutes) add the lemon juice and coconut milk, bring to a boil, turn heat to low and simmer until everything is cooked and the mixture has thickened.
7. Season to taste with additional salt & pepper if required.8. Garnish with slice spring onions and serve while hot.
Serve the chicken in a deep serving bowl to keep hot.Excellent served with baked coconut rice and Asian vegetables (eg. Crunchy oriental cabbage salad with Asian dressing including Lee Kum Kee soy sauce) and prawn crisps (Kroepoek).