Ayam Masak Merah (Soy-Free)

Instructions

1. 1In a medium bowl, combine the 8 pieces Chicken Pieces (Thighs or Drumsticks) with 1 tbsp Lime Juice and 1 tsp Salt. Ensure each piece is coated. Let it marinate for at least 15 minutes at room temperature.
2. 2While the chicken marinates, prepare the aromatics. Finely grind or blend the 2 pieces Onions, 4 cloves Garlic, and 2.54 cm Ginger into a smooth paste.
3. 3Heat 3 tbsp Vegetable Oil in a large, heavy-bottomed pan or wok over medium-high heat (204.4°C / 200°C). Carefully add the marinated chicken pieces and fry for 5-7 minutes per side, until they are golden brown. Remove the chicken from the pan and set aside on a plate.
4. 4Reduce the heat to medium (176.7°C / 175°C). Add the prepared onion-garlic-ginger paste to the same pan. Saute for 5-7 minutes, stirring frequently, until the paste is fragrant and turns a deep golden brown color.
5. 5Stir in the 2 tbsp Chili Paste (soy-free) and cook for 1 minute, stirring constantly, until it becomes fragrant.
6. 6Add the 4 tbsp Tomato Paste and 200 ml Tomato Sauce to the pan. Stir well and cook for 2-3 minutes, allowing the flavors to meld.
7. 7Pour in the 1/2 cup Water and stir in the 1 tbsp Palm Sugar. Bring the sauce to a gentle simmer, stirring until the sugar is dissolved.
8. 8Return the fried chicken pieces to the pan, nestling them into the sauce. Ensure each piece is coated. Cover the pan, reduce the heat to low (121.1°C / 120°C), and simmer for 20-25 minutes. The chicken is done when it is tender and the sauce has thickened to your liking. The internal temperature of the chicken should reach 74°C.
9. 9Serve the Ayam Masak Merah hot with rice.

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