Quick Weeknights · Malaysian
Ayam Masak Kicap
This chicken braise is a Malaysian household staple, defined by its deeply savory and slightly sweet character.
Why This Works
The combination of caramelized sweet soy and aromatics creates a complex, umami-rich glaze that pairs perfectly with steamed rice.
The Upgrade
Add a teaspoon of toasted sesame oil at the very end for an extra layer of nutty fragrance.
Chef's Secret
Michelin TechniqueDon't rush the frying of the onions; they should be slightly caramelized to provide a natural sweetness that balances the saltiness of the soy sauce.
Ingredients
Total time including resting: 40 min
Directions
Heat oil in a wok over medium-high heat. Fry chicken pieces until skin is golden brown.
8 minRemove chicken. Add onions, garlic, ginger, and chilies to the remaining oil, sautéing until fragrant and softened.
3 minReturn chicken to the pan. Add sweet soy sauce and oyster sauce, stirring constantly to coat evenly.
2 minPour in a splash of water (1/4 cup) to create a thick sauce, simmering until the sauce reduces and coats the chicken.
5 minEnsure the chicken is cooked through and the sauce is glossy.
2 minWine Pairing
Grenache
Red Wine
The BottleDomaine la Garrigue Vacqueyras
A fruit-forward Grenache offers the supple tannins and juicy dark berry notes necessary to stand up to the savory soy profile of the chicken. The slight pepperiness of the wine mirrors the warm spices often found in Malaysian braises.
Nutrition per Serving
380
calories
28g
protein
15g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sautéed Bok Choy
Quickly flash-fry bok choy with garlic and sesame oil to add a crisp, green freshness to the savory chicken.
Ingredients
Directions
Thoroughly rinse the bok choy and pat completely dry to ensure a proper sear.
Heat the neutral oil in a wok or heavy-bottomed skillet over high heat until shimmering.
Add the bok choy cut-side down; sear undisturbed for 2 minutes until deeply golden.
Toss in the sliced garlic, sautéing for 30 seconds until aromatic, being careful not to burn.
Deglaze the pan with the rice wine, then cover immediately for 1 minute to steam the stems.
Remove from heat, drizzle with sesame oil, season with salt, and serve immediately.
Side Dish
Steamed Fragrant Rice
Serve over hot jasmine rice to soak up the sweet and salty soy-based braising liquid.
Ingredients
Directions
Rinse rice under cold water until the water runs clear; drain thoroughly.
Combine rice, water, salt, oil, lemongrass, and pandan in a heavy-bottomed pot.
Bring to a gentle boil over medium-high heat.
Reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes.
Remove from heat and let rest, covered, for 5 minutes.
Discard lemongrass and pandan; fluff gently with a fork before serving.
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