Tender chicken absorbs the savory, subtly sweet flavor of dark and light soy sauce as it simmers. Shallot, garlic, ginger, and warming spices add depth to the glossy sauce, while cucumber and rice keep the plate fresh and balanced.
Ayam masak kicap means chicken cooked with kicap, the Malay word for soy sauce. The dish has many home-style variations: one sauce may be darker or sweeter, while another has more heat or spice. In this version, dark and light soy sauce work together to bring color and flavor. Dark soy sauce mainly adds a deep hue and a rounded, subtly sweet character; light soy sauce contributes a saltier, more savory flavor. Since brands vary in saltiness and intensity, it’s best to taste the sauce at the end before adding extra salt.
Chicken thighs are a good choice for a stew: they stay juicy when cooked gently and can simmer in the sauce for longer without drying out quickly. Use bone-in thighs for extra flavor and allow a few extra minutes of cooking time; boneless thigh fillets are easier to serve and cook faster. Chicken breast works too, but needs a shorter simmer and is less forgiving. Browning the chicken on all sides first adds depth to the sauce. Then, gentle simmering lets the aromatics and soy sauce infuse the meat while the sauce gradually thickens.
Shallot, garlic, and ginger form the aromatic base. Cinnamon and star anise add a warm, distinctive note, but shouldn’t overpower the dish: simmer them whole and remove them before serving if you like. Dark soy sauce varies from store to store; if you only have light soy sauce, the dish will be lighter in color, and a little extra sugar can make up for some of the sweetness, but it isn’t an exact substitute. Use sugar sparingly: the sauce should be glossy and sweet-savory, not syrupy.
Cucumber offers a cool, crunchy contrast to the warm sauce. Slice it just before serving so it stays fresh; a squeeze of lime juice is an option, but not needed for this simple combination. Serve with white rice to soak up the sauce. A vegetable such as steamed bok choy or green beans also goes well, without overpowering the chicken. Refrigerate leftovers promptly in a sealed container and eat them within two days. Reheat the chicken and sauce thoroughly in a pan; add a splash of water if the sauce has thickened during storage.
If you like, rinse the rice until the water is mostly clear. Cook according to the package instructions and keep warm.
Pat the chicken dry. Heat the oil in a large, heavy-based pan over medium-high heat. Brown the chicken on all sides in batches and set aside.
Add the shallot to the same pan and cook for 3 minutes, until softened. Add the garlic and ginger and cook for 1 minute more.
Add the cinnamon, star anise, both kinds of soy sauce, sugar, and water. Stir to combine, then return the chicken to the pan.
Bring to a boil, reduce the heat to low, and simmer gently with the lid slightly ajar for 30–35 minutes. Turn the chicken halfway through. Check that the chicken is fully cooked; if using a thermometer, the internal temperature should be at least 74 °C.
Remove the lid and, if needed, simmer gently for a few more minutes until the sauce is glossy and lightly coats the chicken. Taste the sauce and remove the cinnamon and star anise.
Slice the cucumber thinly. Serve the chicken and sauce with the rice and cucumber.
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