courtesy : Pn. Raja Norzaini Raja Abdul Aziz

Ayam masak kichap is chicken cooked in spices and a combination of sauces; giving it an intriguing taste with a hint of garlic and onion. It is served with white rice.

Ingredients:

2kg cleaned chicken;cut into bite size pieces
1 teaspoon tumeric
salt to taste
sufficient oil to fry
4cm cinnamon stick
2 star anise
2 tablespoon oyster sauce       )
2 tablespoon tomato sauce     )
4 tablespoon sweet soy sauce )  mix in a bowl
1 tablespoon thick soy sauce   )
a little water                         )
2 large onions;sliced
3 fresh red chillies;sliced in the middle
3 fresh green chillies;
sugar to taste
6 small onions;sliced
5 cloves garlic;sliced
2cm ginger;sliced

Method of preparation:

Mix salt and tumeric powder in a bowl with a little water. Make a paste. Smear on chicken pieces. Set aside for 1 hour. In a wok heat some oil. Fry the chicken pieces till it is cooked. Use a slotted spoon to remove. Set chicken aside. Drain the oil from the wok.(save 3 tablespoons oil). Heat oil in the wok. Add cinnamon stick and star anise. Fry till it is fragrant. Next, add sliced red onion, garlic and ginger. Saute till onion is golden brown. Add the sauce mixture and a little water into the wok. Stir well on medium flame. Bring to a boil. Add the fried chicken pieces and stir slowly for about 3 minutes. Turn down flame. Then, add sliced large onions and chillies. Add salt and sugar, if necessary. Simmer. Serve hot with white rice.