 Ayam kecap with slices of onion | |
| Alternative names | Ayam masak kicap |
|---|---|
| Course | Main course |
| Place of origin | Indonesia[1] |
| Region or state | Java |
| Serving temperature | Hot |
| Main ingredients | Chicken (cut into pieces),poached insweet soy sauce and spices |
Ayam kecap[2] (Indonesian pronunciation:[ˌajamˈket͡ʃap̚]) orayam masak kicap (Malay pronunciation:[ˌajamˌmasaʔˈkit͡ʃap̚]) is anIndonesianJavanesechicken dishpoached orsimmered insweet soy sauce (kecap manis) commonly found inIndonesia[3] andMalaysia.[4]
Fried chicken in sweet soy sauce is a typical chicken dish commonly served acrossIndonesia. It is more precisely ofJavanese-Chinese origin. The recipe follows the production of Indonesiankecap manis (sweet soy sauce). Historically, soy sauce production is linked to Chinese influence in the archipelago. However, the Indonesian Javanese version of soy sauce is distinguished by a generous addition of thick liquidpalm sugar (gula jawa) with the consistency ofmolasses.[5]Ayam kecap pedas is a spicier version which includes a generous amount ofchili pepper.[6]
In Indonesia,ayam kecap consists of pieces of chicken simmered inkecap manis (sweet soy sauce), spiced withshallot or onion, garlic,ginger,pepper,leek and tomato.[2] Other versions may include richer spices, includingnutmeg andcloves.[7] In Indonesia, the termayam kecap is often interchangeable withayam goreng kecap (a variant ofayam goreng in sweet soy sauce) andsemur ayam (Indonesian sweet soy stew which uses chicken instead of beef). These are all similar—if not almost identical—recipes of chicken cooked in sweet soy sauce. However, recipes forsemur ayam often call for richer spices, such asclove,cinnamon andstar anise.Ayam goreng kecap includes thicker sweet soy sauce and is often served with slices of fresh lime or a splash of lime juice. The main difference is probably its water content: although still quite moist, bothayam kecap andayam goreng kecap are usually dryer and use thicker soy sauce compared tosemur ayam, which is more watery.
Ayam kecap commonly uses poached chicken cut in pieces, including the bones. A variant calledayam panggang kecap uses identical sweet soy sauce and spices, but uses boneless chicken fillets that are grilled instead of fried.[8]
The Malayayam masak kicap (lit.: "chicken cooked in soy sauce") is different from the Chinese version ofsoy sauce chicken, as the chicken meat is cut into pieces and mixed with locally distinct spices.[9] Malaysianayam masak kicap usually includes spices similar to its Indonesian counterpart.[10] Malaysian-styleayam masak kicap is usually par-fried first asayam goreng kunyit (turmeric fried chicken) before being simmered. It can also include potato in the stew.[11]
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