Chicken Ungkep with Red Sauce (Ayam Ungkep)

Chicken Ungkep, Either in a big city or in a village, serving of chicken becomes excellent. Chicken belongs to the most cooked meat. Beside it is easy to get, it is processed easily and has many variations, so it is not boring. One of them is Ungkep Chicken (boiled chicken), Javanese special food.

Ungkep Chicken has been usually boiled (in some water) in much spice before it is fried. The lovers prefer to consume free-range chicken to broiler chicken. Because broiler chicken becomes tight when it is boiled and the flesh is soft easily, so it is not so nice. In the other hand, free-range chicken gives delicious impression when it is well-done. The process is easy enough. Even, the spice can be saved in refrigerator if it is needed more. In the expansion, it is differed to many kinds of process such as Ungkep chicken with Red Sauce. Try recipe below.

Chicken Ungkep Recipe

Ingredients:

• 1 or 1 kg chicken, cut into 10-12 pieces
• 1 tbsp liquid salty soy sauce
• 2 tbsp cooking oil

Stock:

• Part of chicken such as head, crawl, or back
• 1 stalk leek
• 2 thin slices ginger
• 1 l water

Sauce:

• 250 ml chicken stock
• 2 tbsp liquid salty soy sauce
• 2 tbsp ketchup
• 2 tbsp Chinese wine
• 1 tsp slices of brown sugar
• 1 stalk leek, cut into 3 pieces
• 3 thin slices ginger, crushed
• 1 big clove garlic
• 1 pekak
• 5 cm cinnamons

Directions:

1. Clean and wash chicken. Remove it.
2. Stock: Boil all ingredients at medium fire. Lower the fire after boiling. Boil for about 15 minutes.
3. Mix cut chicken with soy sauce and let it for 2 hours in order that soy sauce is soaked. Cook chicken in some oil until it is brownish.
4. Add stock and cook until boiled. Lower the fire and cook until chicken is well-done (for 15 minutes).
5. Boil stock. Mix 2 tbsp cornmeal flour with some water, add into the spice. Cook until it is thick.
6. Serving: Put chicken on a plate and pour sauce.