Tau Yew Chicken
Posted by: recipetoshare on 09 Mar 2018

Tau Yew Chicken known as braised chicken cooked in kecap manis or dark soya sauce. In Indonesia we use kecap manis (sweet black soya sauce), while in Singapore and Malaysia, they may use dark soya sauce with sugar to make it sweet. This tasty food is easy to cook. Combine with garlic and fried ginger make the taste so irresistible to eat.

Serves: 3 - 4 people
Preparation: 15 minutes
Cook Time: 45 minutes

Give this food recipe a thumbs up if you like it ;-)

  • Half chicken.
  • 5 to 7 cm of ginger.
  • 3 cloves of garlic.
  • 2 tablespoons of kecap asin (soya sauce).
  • 4 tablespoons of kecap manis.
  • A cup of 250ml water.
  • 3  tablespoons of cooking oil.
Method of Cooking
  • Wash the chicken and cut into smaller pieces. Dry the pieces with paper towel.
  • Remove the ginger skin and slice into small thin french fries size about 2mm width size. You can make thinner if you want to.
  • Crunch the garlic and chop into small pieces.
  • Fry the ginger first till it turns brown. Use lower heat and do not burn the ginger.
  • Then stir-fry the garlic until cooked and fragrant.
  • Add the chicken and stir-fry for couple minutes until the chicken meat dried and you do not see any part of the chicken bleed some red liquid from the bone. Once the meats are completely dried, add some kecap asin. Do another stir-fry for about 1-2 minutes. 
  • Then add the kecap manis and do another stir-fry again for 1-2 minutes.
  • Add the water and simmer for 20 - 30 minutes.
  • If you have a lid, you can close with a lid for faster cooking.
  • Try the sauce and see if you need to add extra kecap asin or kecap manis.

Always remember do not add the kecap asin until the meat is completely dry and no more bleeding. There is no need to add salt as it is already salty with kecap asin. Alternatively you can add some white pepper if you want.

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