January 22nd, 2022: Singapore Chicken (Republic of Singapore)

“The flavor is amazing mostly due to making homemade kekap mantis sauce. This sauce is made up of soy sauce, molasses, oyster sauce and brown sugar all of which give the chicken it’s lovely color. The rest of the flavor comes from the shallots, ginger, garlic, red pepper, mint leaves and lemon juice. It’s a super easy dish to cook in the wok. 5 stars!”

Chef Chasan Recipe Notes

• Prep Time: TBD
• Cook Time: TBD
• Serves: 4

Kecap Manis Sauce:

• 1 c. dark soy sauce
• 1/4 c. molasses
• 1/3 c. brown sugar

Directions (Kecap Manis Sauce)

1. Place all ingredients in a small pot.
2. Heat until sugar dissolves.
3. Store extra in an airtight jar.

Ingredients:

• 2 T. oil
• 2 onions, sliced
• 8 boneless chicken thighs, cut into thirds
• 1 red chili, sliced
• 2 T. brown sugar
• 1/3 c. kecap manis sauce
• 1/2 c. water
• 2 T. lemon juice
• 1/2 c. mint leaves

Directions (Main):

1. Heat the oil in a wok until hot. Add the onions and stir for 1-minute or until they are slightly browned. Add chicken and chili and stir-fry for a further 2-minutes until the chicken starts to brown.
2. Add the sugar and stir through for 30-seconds, then add the kecap manis sauce and water and continue to cook for 5-8 minutes until chicken is cooked and the sauce starts to thicken.
3. Stir in the lemon juice and mint.
4. Serve with steamed coconut rice and a steamed snow peas.