Lita Eats

Ayam Kecap holds a special place in my heart, as it’s a cherished dish from my childhood. This recipe was lovingly prepared by my mom and grandma, who made it often enough that it became a beloved staple in our home. Every time I make this dish, I’m transported back to those warm, comforting moments spent with family. The rich, savory flavors of the chicken, combined with the sweetness of the kecap manis, evoke memories of laughter-filled dinners and the joy of shared meals. Served with a side of steamed rice and lightly blanched vegetables like broccoli or boiled chayote, this dish not only satisfies the palate but also warms the soul with its nostalgic essence.

Ingredients

• 400 grams chicken thighs, chopped into small pieces (or 800 grams if you prefer more)
• 4 cloves garlic, minced (or 8 cloves if you like it garlicky)
• 3 tablespoons sweet soy sauce (Kecap Manis, like Kecap Bangka with rhino label, available at the market) (or 6 tablespoons for a richer flavor)
• 1 tablespoon oyster sauce (or 2 tablespoons for a more savory taste)
• 1/2 tablespoon fish sauce (or 1 tablespoon for extra depth of flavor)
• 1 teaspoon black pepper (or 2 teaspoons if you like it spicier)

Methods

1. Preparation: Wash and chop the chicken thighs into small pieces. Mince the garlic and slice the mushrooms.
2. Cooking Chicken: Heat a little oil in a pan over medium heat. Add the garlic and sauté until fragrant.
3. Add Chicken: Add the chopped chicken to the pan. Cook until the chicken starts to brown.
4. Add Mushrooms: Add the sliced mushrooms to the pan and cook until they are tender and the chicken is cooked through.
5. Seasoning: Pour in the sweet soy sauce, oyster sauce, and fish sauce. Stir well to coat the chicken and mushrooms evenly. Adjust the amount of each sauce according to taste.
6. Add Pepper: Sprinkle in the black pepper and mix well.
7. Simmer: Allow the mixture to simmer for a few minutes until the sauce thickens and the flavors meld together.
8. Serve: Serve hot with steamed rice