Hete kip
Hot chicken from Paramaribo
Ingredients
- 1 kg boneless skinless chicken thighs cut into strips
- 1 white onion quartered
- 4 garlic cloves crushed, paper removed
- 1 Madam Jeanette chili pepper (I used a habanero)
- 2 tbsp neutral oil
- 2 tbsp sweet soy sauce kecap manis
- 1 tbsp vinegar
- 1 tbsp light soy sauce
- 2 tsp galangal powder
- 1 tbsp ketchup
- 3 sprigs celery leaves roughly chopped
- 2 Maggi bouillon cubes
- 1/2 cup warm water
- sambal oelek to taste
Instructions
- slice chicken into strips, combine with soy sauces, vinegar, and galangal powder to marinate while prepping remaining ingredients
- Turn onion, garlic, and chili into a paste using a mortar and pestle (or a blender)
- Fry onion, garlic, and chili mixture in oil for a minute or so until fragrant.
- Add chicken including marinade to hot seasoned oil
- Dissolve maggi cubes in water. Add to chicken along with ketchup and celery leaves
- cook uncovered for 10-15 minutes or until the sauce has reduced to a thick slurry coating the chicken pieces.
- Taste and season with salt/pepper/sambal oelek if desired. Cook for 1 more minute
- Serve with cucumber salad and rice, or in bread rolls with sliced cucumber, fried onions, and perhaps some achar or similar pickle
