Low Sodium Ayam Masak Kicap
Experience the comforting flavors of Malaysian cuisine with this "Low Sodium Ayam Masak Kicap" recipe, a healthier twist on a traditional favorite. Crafted with tender chicken pieces simmered in a richly aromatic sauce made from low sodium soy sauce, chicken broth, and a medley of fragrant spices like cinnamon, star anise, and cardamom, this dish strikes a perfect balance between robust flavor and reduced salt intake. The addition of tomatoes, green chilies, and a touch of brown sugar creates a beautifully layered taste that's both savory and lightly sweet, while fresh spring onions provide the perfect garnish to brighten the dish. Ready in under an hour, this heart-friendly chicken recipe pairs gorgeously with steamed rice for a satisfying, wholesome meal. Whether you’re looking for a healthier alternative or a bold, flavorful dinner option, this low sodium version of ayam masak kicap is a must-try!
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Recipe Information
Ingredients
- 1 kg Chicken, chopped into pieces
- 60 ml Low sodium soy sauce
- 120 ml Water
- 1 large Onion, thinly sliced
- 4 pieces Garlic cloves, minced
- 2 tablespoons Ginger, minced
- 1 large Tomato, diced
- 2 pieces Green chili, sliced
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 3 pieces Cloves
- 3 pieces Cardamom pods
- 2 tablespoons Cooking oil
- 1 teaspoon Black pepper
- 240 ml Low sodium chicken broth
- 1 tablespoon Brown sugar
- 2 stalks Spring onions, chopped for garnish
Instructions
Heat the cooking oil in a large pan over medium heat.
Add the cinnamon stick, star anise, cloves, and cardamom pods. Sauté until fragrant, about 1 minute.
Add the sliced onions into the pan and cook until they become translucent.
Stir in the minced garlic and ginger, continuing to sauté for another 2 minutes.
Add the chopped chicken pieces to the pan and brown them on each side, about 5 minutes.
Pour in the low sodium soy sauce, water, and low sodium chicken broth. Stir to combine.
Add the diced tomato and sliced green chilies to the mixture.
Season with black pepper and brown sugar, and stir well.
Cover the pan and let the chicken simmer on low heat for about 30 minutes, or until the chicken is thoroughly cooked and tender.
Stir occasionally and adjust the consistency of the sauce with water if it becomes too thick.
Once cooked, remove from heat and let it rest for a few minutes.
Garnish with chopped spring onions before serving.
Serve hot with steamed rice.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2957 mg | 129% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 24.9 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1692 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
