Indonesian
Ayam Kecap (Soy-Braised Chicken)
Chicken braised in sweet soy with shallots, garlic and tomato — sticky, savoury and easy.
About this recipe
Ayam Kecap (Soy-Braised Chicken) is a indonesian dinner for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around chicken, and it takes about 25 min total but only ~12 min of hands-on work — the rest is waiting. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 400g chicken pieces
- 4 cloves garlic
- 3 shallot
- 1 tomato
- 1 tbsp light soy sauce
- 2 bowls, cooked rice
- 3 tbsp kecap manis (sweet soy) buy
Equipment
Method
- 1
Brown the chicken in oil on all sides, 5 min, then set aside.
~6 min
- 2
Soften sliced shallot and garlic in the same pan, 2 min; add chopped tomato.
~3 min
- 3
Return the chicken with kecap manis, light soy and 150ml water; simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → until glossy and cooked through, 12 min.
~13 min
- 4
Spoon the sauce over and serve with rice.
~1 min
Smart swaps
Out of something? Try one of these.
- Chicken
- pork, prawns, or firm tofu — keep pieces thin so they cook fast.
- Kecap manis
- soy sauce simmered with brown sugar until syrupy (1:1 soy to sugar).
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Shallots
- half a small red onion — milder, but close.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Slice chicken thinly across the grain — it cooks faster and stays tender. How to slice chicken thinly →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 12 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Ayam Kecap (Soy-Braised Chicken) take to make? +
About 25 min from start to finish, but only roughly 12 min of that is hands-on — the rest is cooking or resting time.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Chicken → pork, prawns, or firm tofu — keep pieces thin so they cook fast; Kecap manis → soy sauce simmered with brown sugar until syrupy (1:1 soy to sugar); Garlic → garlic powder (¼ tsp per clove) at a push. See the full list of smart swaps above.
Can I make Ayam Kecap (Soy-Braised Chicken) ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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