עוף באינדונזיה ברוטב סויה

מצרכים

• Chicken
• 1.2 kg (2.65 lb) chicken
• Bone-in: preferably thighs and drumsticks
• Boneless: preferably boneless chicken thighs
• 1 tsp (5 g) salt
• ½ tsp (1 g) ground black pepper
• 2 tbsp (30 ml / ⅛ cup) neutral cooking oil
• Aromatics
• 8 shallots (about 120 g / 1 cup thinly sliced)
• 6 cloves garlic (about 25–30 g / 3 tbsp finely chopped)
• 1 medium onion (about 150 g / 1¼ cups sliced)
• 20 g fresh ginger (about a 4 cm / 1½-inch piece), thinly sliced or lightly crushed
• 3 Indonesian bay leaves (daun salam), optional
• Do not blend the aromatics. Thinly slice the shallots and onion, finely chop the garlic, and slice or lightly crush the ginger.
• Sauce
• 120 ml kecap manis (Indonesian sweet soy sauce) / ½ cup
• 30 ml soy sauce / 2 tbsp
• 400 ml water / about 1⅔ cups
• 1 tsp (2 g) ground coriander
• ½ tsp (1 g) ground black pepper
• 10 g palm sugar or brown sugar / about 2 tsp, optional
• ½ tsp salt, then adjust to taste
• To Finish
• 2 spring onions, thinly sliced
• Fried shallots (bawang goreng), optional
• Sambal, served separately

אופן ההכנה

1. Cooking: 35–50 minutes
2. This version is savory, aromatic, slightly sweet, and mild. Chili is optional and can be served separately.
3. Season the chicken
4. Pat the chicken dry with paper towels.
5. Season with 1 tsp salt and ½ tsp black pepper. Mix well and let it rest for 15–20 minutes.
6. If using very large bone-in chicken pieces, you can make one or two shallow cuts in the thickest part so the seasoning and sauce penetrate better.
7. Brown the chicken
8. Heat 2 tbsp oil in a large deep frying pan, Dutch oven, or pot over medium-high heat.
9. Add the chicken in a single layer. Do not overcrowd the pan; brown it in two batches if necessary.
10. Brown for approximately 3–4 minutes per side. The chicken does not need to be cooked through at this stage.
11. Remove the chicken and set asi