Ayam masak kicap
|Alternative names||Ayam kecap|
|Place of origin||Malaysia and Indonesia|
|Region or state||Southeast Asia|
|Creator||Malaysian and Indonesian|
|Main ingredients||Chicken (cut and into pieces), soy sauce and spices|
|Cookbook: Ayam masak kicap Media: Ayam masak kicap|
The Malay Ayam masak kicap is different from the Chinese version of Soy sauce chicken as the chicken meat were cut into pieces and mixed with its own spices.
In Indonesia, ayam kecap is pieces of chicken simmered in kecap manis (sweet soy sauce), spiced with shallot or onion, garlic, ginger, pepper, leek and tomato. In Indonesia, the term ayam kecap is often interchangeable with ayam goreng kecap (a variant of ayam goreng in sweet soy sauce) and semur ayam, Indonesian sweet soy stew which uses chicken instead of beef. Since all of them are actually similar — if not almost identical, recipes of chicken cooked in sweet soy sauce.
However, semur ayam often add richer spices, which includes clove, cinnamon and star anise. On the other hand ayam goreng kecap has thicker sweet soy sauce and often added with slices of fresh lime or splash of lime juices. The main difference probably is its water content, despite quite moist, both ayam kecap and ayam goreng kecap are usually dryer and has thicker soy sauce compared to semur ayam which is more watery.
- "Ayam Kecap". Bango (in Indonesian).
- Norhaslina Hassan (2006). Dinamika masyarakat bandar Malaysia: ke arah kualiti hidup mapan (in Malay). Penerbit Universiti Malaya. ISBN 978-983-100-376-3.
- Cheryl Moeller (2012). Creative Slow-Cooker Meals: Use Two Slow Cookers for Tasty and Easy Dinners. Harvest House Publishers. p. 102. ISBN 9780736944922.
- Betty Saw (15 September 2014). Best of Malaysian Cooking. Marshall Cavendish International Asia Pte Ltd. pp. 9–. ISBN 978-981-4561-98-3.