Indonesia In Indonesia,
ayam kecap consists of 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). These are all similar—if not almost identical—recipes of chicken cooked in sweet soy sauce. However, recipes for
semur ayam often call for richer spices, such as
clove,
cinnamon and
star anise.
Ayam goreng kecap includes thicker sweet soy sauce and is often served with slices of fresh lime or a splash of lime juice. The main difference is probably its water content: although still quite moist, both
ayam kecap and
ayam goreng kecap are usually dryer and use thicker soy sauce compared to
semur ayam, which is more watery.
Ayam kecap commonly uses poached chicken cut in pieces, including the bones. A variant called
ayam panggang kecap uses identical sweet soy sauce and spices, but uses boneless chicken fillets that are grilled instead of fried.
Malaysia The Malay
ayam masak kicap (lit.: "chicken cooked in soy sauce") is different from the Chinese version of
soy sauce chicken, as the chicken meat is cut into pieces and mixed with locally distinct spices. Malaysian
ayam masak kicap usually includes spices similar to its Indonesian counterpart. Malaysian-style
ayam masak kicap is usually par-fried first as
ayam goreng kunyit (turmeric fried chicken) before being simmered. It can also include potato in the stew. == See also ==