Fried chicken in kecap sauce
3 cloves of garlic
2 tbsp kecap manis
1 tsp kecap inggris (Worcestershire sauce)
125 ml chicken stock (see recipe)
1/2 tsp salt
1/2 tsp pepper
2 tbsp oil
Cut the chicken into small pieces and marinate it with kecap inggris, salt and pepper for at least 15 minutes. Cut the shalots, garlic and tomato into thin slices.
Heat oil in a pan and fry the shallots and the garlic for 2 minutes. Add the chicken and fry until brown. Then add the broth, tomato and kecap and mix well. Put a lid on the pan and simmer it gently until the chicken is cooked and the sauce has thickened.