This text is part of the special book Plaisirs
The recipe is proposed by Cédric Fong, executive chef at the Satay Brothers restaurant
Servings | 2
Preparation time | 35 minutes
INGREDIENTS
3 whole chicken thighs
3 tbsp. tablespoon ABC Kecap Manis (sweet soy sauce)
3 tbsp. tablespoon light soy sauce
2 tbsp. tablespoon tapioca starch (can be replaced with cornstarch)
2 tbsp. finely chopped garlic
1 C. finely chopped ginger
½ tsp. turmeric powder
½ tsp. tomato paste
2 cups coconut milk
1½ cups chicken stock
2 tbsp. canola oil
1 pinch of sugar
Fresh cilantro (to taste for garnish)
Salt and pepper
PREPARATION
In a bowl, add the chicken, the two soy sauces and the tapioca starch, and leave to marinate for at least 1 hour.
Heat the oil in a saucepan over medium heat and sauté the ginger, garlic, tomato paste and turmeric. When the spices release their fragrance, add the chicken, the chicken stock, a little salt and pepper.
Simmer for 20 minutes over medium heat. Once the chicken is cooked and the juice reduced by half, add the coconut milk and sugar. Leave to simmer for 5 minutes over low heat, avoiding the coconut milk boiling.
When it’s time to eat, the dish can be served with rice and garnished with fresh coriander.
To see in video