Ingredients:
-11/2 -2 lbs boneless skinless chicken thighs 1 kg
-1/2 cup water (use more if necessary)
– 1 teaspoon sugar
-1/2 balsamic vinegar
– 1/3 cup ketjap manis (sweet Indonesian sauce)
– 3 large garlic cloves, chopped and crushed
-1/2 teaspoon Tabasco sauce or use chopped hot pepper to taste
-1 cup spring onion, finely chopped
-1/2 fresh parsley finely chopped
-Garnish
-lemon rind or lime rind, in thin strips
Direction to prepare:
In a fairly large pot, mix the water, sugar
balsamic vinegar, ketjap manis, garlic and
chilli pepper sauce.
Use metric measurements, use a little more than 13 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.
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.
Cut each thigh into two pieces, or slice
breasts into three or four pieces across the
grain.
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.
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.
