AYAM PANGGANG (INDONISIAN CHICKEN DISH)
AYAM PANGGANG (INDONISIAN CHICKEN DISH) Ayam panggang with kecap sauce (sweet soy sauce) is traditionally made by boiling chicken in spices, herbs and kecap
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Spoon
Ingredients
- 1 kg chicken thighs (I had chicken breast in cubes or strips)
- chicken spices
- 4 shallots, in wedges
- 4 cloves of garlic, finely chopped
- 2 tablespoons sweet soy sauce
- 1 tablespoon sambal oelek (chilli paste)
- 4 small cans of tomato puree
- 2 tablespoons brown caster sugar
- 6 tablespoons tomato sauce
- 800 g green beans
- 2 teaspoons ginger powder
- 1½ teaspoons sereh (ground lemongrass)
- 2 teaspoons garlic flakes
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