Here’s a dish that just got better the more I ate. I almost didn’t want them to end. Sadly they did, but I will be making them again so all is not lost. This Indonesian dish is sweet, tangy and sticky and absolutely amazing. My hands and face resembled those of a toddler after eating and I had to wash myself down. Fabulous! Great for a party – just remember to serve them with some napkins!
700g mixed mini chicken drumsticks and wings
1 teaspoon salt
freshly ground black pepper
2 tablespoons peanut oil
2 cloves garlic (finely chopped)
1/4 teaspoon shrimp paste (diluted with 2 tablespoons water)
pinch ginger powder
1 teaspoon sugar
3 spring onions (chopped)
2 tablespoons kecap manis
Season chicken with salt & pepper and set aside.
Heat wok with oil until just hot. Fry the garlic and chicken together for 2-3 minutes until lightly browned. Add the shrimp paste, sugar and ginger powder and stir for 2-3 minutes. Add the kecap manis and spring onions, bring to a simmer then reduce the heat to low. Cover the wok and simmer the chicken for 30 minutes, stirring occasionally. Add a little water if the chicken sticks.
Serve with fluffy rice or just on their own as a little albeit messy canapé.