Ayam kecap chicken in sweet soy sauce with green beans

Ingredients

For 1 serving

• Skinless chicken thighs140 g
• Soy sauce1 tablespoon
• Brown sugar2 teaspoons
• Shallot25 g
• Garlic2 cloves
• Ginger5 g
• Tomatoes80 g
• Green beans120 g
• White rice60 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, soy,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered. Trim the green beans and boil for 6 minutes in salted water, until tender.
2. Meanwhile cut the chicken thighs into 3–4 cm pieces; slice the shallot, garlic and peeled ginger; chop the tomatoes.
3. Heat the groundnut oil in a frying pan over medium-high heat and brown the chicken for 5 minutes, turning, until golden on all sides.
4. Add the shallot, garlic and ginger and cook for 2 minutes, until soft and fragrant.
5. Add the soy sauce, brown sugar, tomatoes and half a glass of water, bring to the boil and braise over medium-low heat for 12 minutes, turning the chicken, until the sauce is thick and syrupy and the chicken cooked through.
6. Serve with the rice and green beans.