#MalaysianRecipes: Roasted Spicy Ayam Masak Kicap by Ili Sulaiman
Spicy and sweet
There are healthy food delivery services and there are more wholesome food delivery services with an ever-loving Malaysian touch like Dish by Ili. Served in a lunchbox for individuals or tiffins for group meals, Dish by Ili's regular home cooked dishes include Ayam Penyet, Kari Ikan Salmon and Ayam Masak Kicap Cili Padi. The brand is the brainchild of Ili Sulaiman, whose penchant for creating food began when she was seven from her love at first sight with her first fried fish.
Since then, she has collected a vast knowledge of recipes from inspirational cooks around her (especially aunts, mums, and family friends), her travels, and during her time abroad in Europe. She was one of the two Food Hero winners and has hosted shows on Asian Food Channel. Recently, Ili has collaborated with Basira Yeusuff of Root Cellar KL to create Agak Agak, where disadvantaged youth are given an opportunity to start a new life with a career in the kitchen.
We asked Ili to dish us one of her favourite Malaysian recipes that you can try at home (and maybe bring to work).
Ili Sulaiman's Roasted Spicy Ayam Masak Kicap with Fragrant Chicken Rice recipe
For the chicken
4 whole chicken legs (with skin and bone on)
1 cup of water
1 tbsp corn flour
1 cucumber sliced thinly (or any Chinese vegetables of your choice)
Some oil to base the grill
Coriander leaves for garnish (optional)
For the marinade
1 tsp thick soy sauce
1 tbsp oyster sauce
3 tbsp sweet soy sauce
1 tbsp brown sugar
2 garlic cloves (crushed and chopped finely)
2 cili padi (crushed and chopped finely)
1 tsp salt
½ tsp black pepper
1 tbsp vegetable oil
For the rice
2 cups of uncooked rice (washed)
1 tbsp vegetable oil
1 chopped garlic
1cm ginger slices
1 tbsp soy sauce
1 tsp salt
5 cups of water
1. Add all the ingredients into a big bowl for the marinade (soy sauce, oyster sauce, sugar, garlic, chilli, salt, pepper and oil) and marinate the chicken for at least 30 minutes in the fridge.
2. Prep the over at 200 degrees C for the chicken.
3. Put a pan over a medium to high heat before adding in some oil and fry the chopped up garlic and ginger until it's fragrant (approximately 1 minute). Add in soy sauce and the cooked rice, and stir fry it for at least 5 minutes.
4. Remove the cooked rice and place in a rice cooker with salt and water, and leave it to cook until it's fluffy.
5. On a baking tray, line the bottom with foil and add in a cup of water (this is to 'catch' all of the chicken juices/drippings while helping to steam the chicken when cooking in the oven). Rub some oil on the grill to prevent the chicken from sticking to it and place the chicken thighs skin side up. Place the grill on top of your baking tray.
6. Reduce oven heat to 170 degrees C and place the chicken in the oven for 20 minutes until the skin is golden brown and the chicken is cooked.
Tip: To check if the chicken is cooked, poke it with the sharp end of a knife and if the juices run clear, it's cooked.
7. To make the soy sauce, combine the juices from the chicken drippings in the oven tray and the leftover chicken marinade in a pot. Add in 1 tbsp of corn flour and heat up the sauce until it bubbles. This will take about 5 - 6 minutes.
8. Serve the chicken with a side of the chicken rice and some vegetables of your choice.