Ayam kecap is an Indonesian Javanese dish of chicken poached or simmered in kecap manis, a sweet soy sauce, along with shallots or onions, garlic, ginger, pepper, leek and tomato, with some versions adding nutmeg or cloves. It is common across both Indonesia and Malaysia and has Javanese-Chinese roots reflecting the historical influence of Chinese communities on soy sauce production in the archipelago, though the Indonesian dish is distinguished by using a sweet soy sauce made with palm sugar. A grilled variant made with boneless chicken fillets is known as ayam panggang kecap. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Region Connections
In Cuisine
Source Ayam kecap (Wikipedia)
Uses Ingredient
Source Ayam kecap (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Indonesia, originated there.
Sources
1. Ayam kecap (Wikipedia)
https://en.wikipedia.org/wiki/Ayam_kecap (dietary-suitability)
Ayam kecap or ayam masak kicap is an Indonesian Javanese chicken dish poached or simmered in sweet soy sauce commonly found in Indonesia and Malaysia.
- Uses Ingredient: Chicken, Infobox main_ingredient field: Chicken (cut into pieces), poached in sweet soy sauce and spices
In Cuisine: Indonesian Cuisine, lead paragraph
Ayam kecap (Indonesian pronunciation: [ˌajam ˈket͡ʃap̚]) or ayam masak kicap (Malay pronunciation: [ˌajam ˌmasaʔ ˈkit͡ʃap̚]) is an Indonesian Javanese chicken dish poached or simmered in sweet soy sauce (kecap manis) commonly found in Indonesia and Malaysia.
View the Source2. Ayam kecap (Wikidata)
P495 (country of origin): IndonesiaQuote, P495 (country of origin): Indonesia
Indonesia
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