This dish also fits perfectly in an Indian rice table (dutch table).
Ingredients:
300 grams basmatti rice
8 chicken thigh fillet (boneless)
1 large white onion
3 cloves of garlic
1 red pepper finely chopped (with or without seeds according to your own taste)
3 cloves
1.5 tbs apple cider vinegar
3 tbs ketjap manis
1.5 tbs dark soy sauce
About 300 ml of water
Pepper to taste (salt comes from the soy sauce)
Dash of sunflower oil
Possibly sesame seeds for decoration
Preparation:
Place the onion and garlic in a blender and puree very finely. Make it a kind of boomboo.
Fry this in a hot wok and add a dash of sunflower oil. Bake until it smells delicious. Then add the chicken.
Add the rest of the ingredients and bring to the boil. Let it cook thoroughly for 10 minutes with the lid on the pan.
In the meantime, cook the rice according to the instructions on the package.
After 10 minutes, remove the lid from the pan and let it cook over high heat for about 10-15 minutes until the sauce has thickened nicely. Don’t forget to remove the cloves from your dish now. It takes some searching, but you don’t want to get cloves like that in your mouth.
Serve the chicken with rice and homemade Atjar Tjampoer.
Enjoy your meal!
