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Nutrition Facts
Serving Size 1 (266g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup balsamic vinegar ketjap manis
Calories 221
Calories from Fat 61		(27%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.2g
Cholesterol 141mg		47%
Sodium 160mg		6%
Potassium 516mg		14%
Total Carbohydrate 4.3g		1%
	Dietary Fiber 1.0g	3%
	Sugars 1.7g
Protein 34.4g		68%
detailed view... how is this calculated?

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Easy Indonesian Chicken

Recipe #206167 | 45 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Zurie
Jan 18, 2007

This is the one I didn't want to post. Wanted to keep it a secret! But what the heck — I enjoy Zaar so much, why be miserly?? Years ago I cut the recipe from a newspaper food column, and it hides, yellowed, in an old recipe scrapbook. I make it every now and then and I guarantee that it's a quick, easy, gourmet meal! The original recipe specified rice vinegar, but I use balsamic.

SERVES 4 -6 (change servings and units)

Ingredients

1 1/2-2 lbs boneless skinless chicken thighs or chicken breasts, with skin (750g - 1 kg)
1 cup water (250ml)
1 teaspoon sugar (5ml)
1/2 cup balsamic vinegar (125 ml)
1/3 cup ketjap manis (sweet Indonesian soy sauce, 100 ml)
3 large garlic cloves, fat, chopped and crushed
1/2 teaspoon Tabasco sauce or 1 teaspoon chilli pepper sauce
1 cup spring onion, finely chopped (250ml)
1/2 cup finely chopped fresh parsley (100ml)

Garnish

lemon rind or lime rind, in thin strips

Directions

1
In a fairly large pot, mix the water, sugar, balsamic vinegar, ketjap manis, garlic and chilli pepper sauce.
2
Please note that because I use metric measurements I use a little more than 1/3 cup ketjap manis. It's hard to work out precisely. Ketjap manis are normally easily found in good shops, on the shelves with Oriental sauces.
3
Ketjap manis is thick and sticky, so if you want to measure it in a cup, best is to spray the cup with non-stick spray. I pour from the bottle and guess the amount by now --
4
Cut each thigh into two pieces, or slice breasts into three or four pieces across the grain.
5
We definitely prefer the chicken thighs, which are more juicy than breast meat. Or use deboned breasts WITH the skin.
6
Add to the sauce mixture, and bring to a boil. Simmer open, for about 25 minutes. If any scum rises to the surface, skim it off.
7
Increase heat and cook sauce until it reduces and thickens, but don't let it cook down to a glaze: you want some sauce for the rice.
8
This will only take 5 - 10 minutes or so: judge for yourself.
9
Put the chicken and sauce in a heated dish, scatter over the spring onions and parsley, and decorate around the edges with the lime/lemon curls or strips.
10
Serve with jasmine or white rice, but couscous is also nice. As for vegetables, a platter of steamed baby veggies such as corn, patty pan squash and carrots look attractive.

Questions about this recipe?

Browse similar recipes by category

Course > Main Dish > Stews
Main Ingredient > Meat > Poultry > Chicken > Breasts
Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
Cuisine > Asian > Southeastern > Indonesian
Preparation > Time to Make > < 60 mins
Preparation > Simple

Featured Reviews for This Recipe

From: paynetamaz

On Mar 6, 2009

I made this for a church get-together and will NEVER do it again! I did all the work and didn't get to eat any...This is phenomenal. I love it with sticky rice and my family could eat it every day!

0 people found this review helpful

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From: Chef Dudo

On Sep 28, 2008

This is good! Made it as stated and it tasted just as you would get in an Indonesian restaurant here. My sauce was nice and thick and it did not take too long to boil it down. I love using balsamic vinegar and was very pleased that you suggested that instead of the rice vinegar. The second time I made it I also added some chopped mushrooms. Served this over rice the first time and have also enjoyed it with potatoes and cous-cous. Since it is too much for one meal for the two of us I have frozen some and can "report" that it freezes well. Oh and thanks for mentioning metric measurements too! So much easier if you're used to it as we are here in Europe. Thanks for posting and for revealing your "secret recipe".

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From: Maito

On Aug 31, 2008

I loved the food in Indonesia, so was excited to try this. We liked it, but I think it has potential for tweaking to make it better. I used only half the water (since others mentioned they had to boil it a long time to get a thick sauce), so the sauce was nice and thick for me at the 25 minute mark. I wish I had tasted it before I plated it, I would have added more chili sauce and some brown sugar and lime to balance out the strong flavor of the molasses. The sauce has a perfect sticky consistency, so I think toying with the end flavor could make this a very good dish.

2 people found this review helpful

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From: A la Carte

On Oct 8, 2007

Quick, easy, and gourmet is right! I had to make my own ketjap using recipe Easy Indonesian Chicken, which only took a little effort. Then the recipe only took about 5 minutes to throw together. It was absolutely restaurant quality. It's going to be my low fat sub for Chinese food from now on. I also sprinkled the final recipe with toasted sesame seeds. Served it with shirataki noodles, and green beans. THanks for another great recipe Zurie!

1 person found this review helpful

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