The Chinese influence on this chicken stir-fry is clear, but the sauce has an added treacly depth from Indonesian palm sugar and kecap manis. It is dark and glossy and permeated by the husky heat of fresh ginger. A perfect speedy supper, popular with children.
Season the chicken with salt and black pepper. Prepare all the other ingredients for stir-frying as you’ll need to move quickly once it gets going.
Heat the oil in a large wok or frying pan over a high heat. Stir-fry the chicken until half cooked through, then remove from the pan, leaving the oil behind.
Over a medium heat, soften the onion. Add the garlic and smashed ginger slices and cook for a minute. Then add the chilli and spring onion and stir through. Finally, in goes the tomato. Stir-fry everything for a minute more.
Return the chicken to the wok and add
Bubble until the chicken is cooked through and succulent and the liquid has reduced to a glossy sauce. Finally, stir through the kecap manis and taste for seasoning.
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