Ayam Tempra

Method5 steps · about 40 min

1. 1

   Step 1: Heat oil (2 tablespoon) in a wok/deep skillet over medium heat. Sauté onion (2), garlic (2 cloves), and ginger (½-inch piece) until fragrant, about 3 minutes.

   Fry Tempra onion aromatics · 3 minUses 2 tablespoon oil · 2 onion, thinly sliced · 2 cloves garlic, peeled and crushed · ½-inch piece ginger, thinly sliced

2. 2

   Step 2: Add in chicken (5-6) pieces and fry until no longer pink, about 5 minutes.

   Surface-fry Tempra chicken before braising · 5 minUses sautéed Tempra onion, garlic and ginger · 5-6 chicken drumsticks (~ 1/2 chicken, cut into pieces)

3. 3

   Step 3: Add in dark soy sauce (2 tablespoon), light soy sauce (2 tablespoon), sugar (2 tablespoon), pepper (1/4 teaspoon), and water (1/2 cup). Bring to a boil.

   Uses surface-fried chicken and onion aromatics · 2 tablespoon dark soy sauce · 2 tablespoon light soy sauce (or regular soy sauce) · 2 tablespoon sugar · 1/4 teaspoon ground pepper · 1/2 cup water

4. 4

   Step 4: Reduce to a simmer and cover. Cook until the chicken is tender, reaches 74°C/165°F away from bone and the sauce is thick enough to coat it, about 20 minutes.

   Simmer chicken · 20 minUses chicken in prepared sweet soy braising liquid

5. 5

   Step 5: Add chili slices and calamansi juice (1 tablespoon). Stir. Turn off heat and serve immediately.

   Uses tender chicken in thick Tempra sauce · 3-5 red chilies, seeded and sliced · 1 tablespoon calamansi juice (from ~ 3 calamansi) (*)