Ayam Masak Merah (Chicken in Red Sauce)

Instructions

1. 1Place the about 680 g Chicken Thighs in a bowl and sprinkle with the 1 tsp Salt. Let it marinate for 15 minutes.
2. 2Heat the 2 tbsp Vegetable Oil in a large 30.48 cm skillet over medium-high heat, approximately 190°C. Add the marinated chicken thighs and fry for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.
3. 3While the chicken is frying, finely chop the 1 large Onion, mince the 3 cloves Garlic, and grate the 2.54 cm Ginger. Add the chopped onion to the same skillet and sauté for 5-7 minutes, or until softened and translucent. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
4. 4Stir in the 6 tbsp Tomato Paste and the 2 tsp Chili Paste. Cook, stirring constantly, for 2 minutes until the pastes darken slightly.
5. 5Pour in the 1/2 cup Water, then add the 2 tbsp Sugar and the remaining 1 tsp Salt. Stir well to combine and bring the sauce to a simmer over medium heat, approximately 150°C.
6. 6Return the fried chicken thighs to the skillet with the sauce. Reduce the heat to medium-low, approximately 135°C, cover the skillet, and simmer for 20 minutes. The sauce should thicken and the chicken should be cooked through, reaching an internal temperature of 74°C.
7. 7Serve the Ayam Masak Merah hot with rice.

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