Chicken in Kecap Manis

Name: Chicken in Kecap Manis
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g chicken (cut into strips); salt & pepper; 3 cloves garlic (crushed); 4 shallots (peeled); 1 finger size piece ginger (peeled and bruised); 1 tomato (peeled and cut into 4); 1 Tbsp kecap mani; 1 Bunch bok choy; 1 finger size piece turmeric (or pinch of turmeric powder); 1 leek (white part only sliced)

Felicity MacLeod

Prep 20 mins20m

Cook 15 mins15m

Serves 4

This is by far my favourite chicken stir fry dish, every time I make it I'm reminded of Bali. The fresh aromatics of ginger, garlic and turmeric, and the sweetness of the shallots really lifts this chicken dish.

Ingredients

500 g chicken (cut into strips)
salt & pepper
3 cloves garlic (crushed)
4 shallots (peeled)
1 finger size piece ginger (peeled and bruised)
1 tomato (peeled and cut into 4)
1 tbsp kecap mani
1 bunch bok choy
1 finger size piece turmeric (or pinch of turmeric powder)
1 leek (white part only sliced)

Instructions

Keep screen awake

1
Marinate the chicken with a little salt and black pepper and turmeric. Cook chicken on a low heat for or until cooked through. Set aside.
2
Sautee the garlic, ginger, tomato and shallots, stirring until fragrant.
3
Add leek, bok choy and the chicken until the leek is cooked through.
4
Add the Kecap Manis and pepper to taste.
5
Serve with rice.

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