Chicken in Soy Sauce Set
1 hour 10 minutes
1 Serving
Chicken in Soy Sauce is a Malay recipe found over Malaysia. It is often par-fried first before simmering in sweet delicious soy sauce, best served with steamed rice and fresh vegetables with sambal.
Please Select an Option
Intensity
Low
Moderate
High
- Rice
45 g Brown rice
- Chicken in Soy Sauce
- Chicken Soup
- Fresh Vegetables with Sambal
- Dairy Product and Fruit
Milky Kiwi Jelly
Nutrition Value in 1 Serving
Calories
575 kcal
Carbohydrate
74.0 g
Fat
18.0 g
Protein
29.4 g
- Rice
75 g Brown rice
- Chicken in Soy Sauce
- Chicken Soup
- Fresh Vegetables with Sambal
- Dairy Product and Fruit
Milky Kiwi Jelly
Nutrition Value in 1 Serving
Calories
659.0 kcal
Carbohydrate
88.2 g
Fat
18.7 g
Protein
34.6 g
- Rice
120 g Brown rice
- Chicken in Soy Sauce
- Chicken Soup
- Fresh Vegetables with Sambal
- Dairy Product and Fruit
Milky Kiwi Jelly
Nutrition Value in 1 Serving
Calories
812.0 kcal
Carbohydrate
109.7 g
Fat
21.8 g
Protein
44.3 g
Chicken in Soy Sauce
Ingredients:
| 60 g | Chicken, cubed |
| 1/2 tsp | Turmeric powder |
| 1/4 tsp | Salt |
| 1 tsp | Cooking oil |
| 1 ½ tbsp | Sweet soy sauce |
| 1 tsp | Oyster sauce |
| 1 tsp | Brown sugar |
| 1/4 cup | Water |
| 1 tsp | TUMIX® Chicken Stock Seasoning |
| 1/2 pc | Holland onion, sliced ring |
Ingredients A:
| 1 stalk | Curry leaves |
| 3 pcs | Shallot, blended |
| 2 pcs | Garlic, blended |
| 1/2 inch | Ginger, blended |
| 1 tsp | Chili paste |
| 2 pcs | Bird eyes chili, bruised |
- Marinate the chicken with turmeric powder and salt, then roast it in air fryer for 20 minutes or until partially cooked. Toss and set it aside.
- Stir fry ingredients (A) with oil until fragrant.
- Add in soy sauce, oyster sauce, brown sugar and water.
- Add in the chicken and season it with TUMIX®.
- Add in the sliced onion and let the gravy simmer until the chicken fully cooked. Ready to serve.
Chicken Soup
Ingredients:
| 15 g | Chicken breast, cubed |
| 1/2 no | Shallot, sliced |
| 10 g | Carrot, cubed |
| 10 g | Celery, cubed |
| 1 tsp | Seri-Aji® Chicken Soup Seasoning |
| 250 ml | Water |
| 1/2 tbsp | Fried shallot |
| 5 g | Chopped coriander leaves |
- Heat the water in a pot. Add in chicken, shallot, carrot and celery, mix well.
- Add in Seri-Aji®, simmer for 5-10 minutes over low heat until the chicken is cooked and the vegetables are tender.
- Garnish with fried shallot, ready to serve.
Fresh Vegetables with Sambal
Ingredients A: sambal
| 4 pcs | Red chili, remove seeds and cut into small pieces |
| 5 pcs | Bird’s eye chili, cut into half |
| 4 pcs | Shallot, cut into half |
| 2 cloves | Garlic, cut into half |
| 1/2 pc | Tomato, cut into half |
| 1 tsp | Shrimp paste |
| 1/2 tsp | Cooking oil |
| 1½ tsp | AJI-NO-MOTO® |
| 1 tsp | Salt |
| 1 no | Calamansi |
| 1 sachet | Pal Sweet® Sweetener |
Ingredients B: fresh vegetables
| 1/2 no | Cucumber, seedless and cut lengthwise |
| 1 no | Tomato, cut wedges |
| 2 pcs | Okra, blanch in hot water |
| 1 small | Green round brinjal |
- For the sambal, bake red chili, bird’s eye chili, shallot, garlic, tomato and shrimp paste until golden brown. Take out and blend well with oil.
- Stir-fry the blended ingredient, add in AJI-NO-MOTO®, salt and calamansi juice.
- Turn off the fire and add in Pal Sweet®, stir well and serve.
Milky Kiwi Jelly
Ingredients:
| 100 ml | Water |
| 150 ml | Low-fat milk |
| 1/2 tsp | Agar-agar powder |
| 2 sachet | Pal Sweet® Sweetener |
| 60 g | Diced kiwi |
- Bring water, milk and agar-agar powder to a boil. Stir constantly.
- Turn heat off, add Pal Sweet® and kiwi.
- Pour into a mould and let it set and chill.
Chicken in Soy Sauce
Ingredients:
| 80 g | Chicken, cubed |
| 1/2 tsp | Turmeric powder |
| 1/4 tsp | Salt |
| 1 tsp | Cooking oil |
| 1½ tbsp | Sweet soy sauce |
| 1 tsp | Oyster sauce |
| 1 tsp | Brown sugar |
| 1/4 cup | Water |
| 1 tsp | TUMIX® Chicken Stock Seasoning |
| 1/2 pc | Holland onion, sliced ring |
Ingredients A:
| 1 stalk | Curry leaves |
| 3 pcs | Shallot, blended |
| 2 pcs | Garlic, blended |
| 1/2 inch | Ginger, blended |
| 1 tsp | Chili paste |
| 2 pcs | Bird eyes chili, bruised |
- Marinate the chicken with turmeric powder and salt, then roast it in air fryer for 20 minutes or until partially cooked. Toss and set it aside.
- Stir fry ingredients (A) with oil until fragrant.
- Add in soy sauce, oyster sauce, brown sugar and water.
- Add in the chicken and season it with TUMIX®.
- Add in the sliced onion and let the gravy simmer until the chicken fully cooked. Ready to serve.
Chicken Soup
Ingredients:
| 15 g | Chicken breast, cubed |
| 1/2 no | Shallot, sliced |
| 10 g | Carrot, cubed |
| 10 g | Celery, cubed |
| 1 tsp | Seri-Aji® Chicken Soup Seasoning |
| 250 ml | Water |
| 1/2 tbsp | Fried shallot |
| 5 g | Chopped coriander leaves |
- Heat the water in a pot. Add in chicken, shallot, carrot and celery, mix well.
- Add in Seri-Aji®, simmer for 5-10 minutes over low heat until the chicken is cooked and the vegetables are tender.
- Garnish with fried shallot, ready to serve.
Fresh Vegetables with Sambal
Ingredients A: sambal
| 4 pcs | Red chili, remove seeds and cut into small pieces |
| 5 pcs | Bird’s eye chili, cut into half |
| 4 pcs | Shallot, cut into half |
| 2 cloves | Garlic, cut into half |
| 1/2 pc | Tomato, cut into half |
| 1 tsp | Shrimp paste |
| 1/2 tsp | Cooking oil |
| 1½ tsp | AJI-NO-MOTO® |
| 1 tsp | Salt |
| 1 no | Calamansi |
| 1 sachet | Pal Sweet® Sweetener |
Ingredients B: fresh vegetables
| 1/2 no | Cucumber, seedless and cut lengthwise |
| 1 no | Tomato, cut wedges |
| 2 pcs | Okra, blanch in hot water |
| 1 small | Green round brinjal |
- For the sambal, bake red chili, bird’s eye chili, shallot, garlic, tomato and shrimp paste until golden brown. Take out and blend well with oil.
- Stir-fry the blended ingredient, add in AJI-NO-MOTO®, salt and calamansi juice.
- Turn off the fire and add in Pal Sweet®, stir well and serve.
Milky Kiwi Jelly
Ingredients:
| 100 ml | Water |
| 150 ml | Low-fat milk |
| 1/2 tsp | Agar-agar powder |
| 2 sachet | Pal Sweet® Sweetener |
| 60 g | Diced kiwi |
- Bring water, milk and agar-agar powder to a boil. Stir constantly.
- Turn heat off, add Pal Sweet® and kiwi.
- Pour into a mould and let it set and chill.
Chicken in Soy Sauce
Ingredients:
| 120 g | Chicken, cubed |
| 1/2 tsp | Turmeric powder |
| 1/4 tsp | Salt |
| 1 tsp | Cooking oil |
| 1½ tbsp | Sweet soy sauce |
| 1 tsp | Oyster sauce |
| 1 tsp | Brown sugar |
| 1/4 cup | Water |
| 1 tsp | TUMIX® Chicken Stock Seasoning |
| 1/2 pc | Holland onion, sliced ring |
Ingredients A:
| 1 stalk | Curry leaves |
| 3 pcs | Shallot, blended |
| 2 pcs | Garlic, blended |
| 1/2 inch | Ginger, blended |
| 1 tsp | Chili paste |
| 2 pcs | Bird eyes chili, bruised |
- Marinate the chicken with turmeric powder and salt, then roast it in air fryer for 20 minutes or until partially cooked. Toss and set it aside.
- Stir fry ingredients (A) with oil until fragrant.
- Add in soy sauce, oyster sauce, brown sugar and water.
- Add in the chicken and season it with TUMIX®.
- Add in the sliced onion and let the gravy simmer until the chicken fully cooked. Ready to serve.
Chicken Soup
Ingredients:
| 15 g | Chicken breast, cubed |
| 1/2 no | Shallot, sliced |
| 10 g | Carrot, cubed |
| 10 g | Celery, cubed |
| 1 tsp | Seri-Aji® Chicken Soup Seasoning |
| 250 ml | Water |
| 1/2 tbsp | Fried shallot |
| 5 g | Chopped coriander leaves |
- Heat the water in a pot. Add in chicken, shallot, carrot and celery, mix well.
- Add in Seri-Aji®, simmer for 5-10 minutes over low heat until the chicken is cooked and the vegetables are tender.
- Garnish with fried shallot, ready to serve.
Fresh Vegetables with Sambal
Ingredients A: sambal
| 4 pcs | Red chili, remove seeds and cut into small pieces |
| 5 pcs | Bird’s eye chili, cut into half |
| 4 pcs | Shallot, cut into half |
| 2 cloves | Garlic, cut into half |
| 1/2 pc | Tomato, cut into half |
| 1 tsp | Shrimp paste |
| 1/2 tsp | Cooking oil |
| 1½ tsp | AJI-NO-MOTO® |
| 1 tsp | Salt |
| 1 no | Calamansi |
| 1 sachet | Pal Sweet® Sweetener |
Ingredients B: fresh vegetables
| 1/2 no | Cucumber, seedless and cut lengthwise |
| 1 no | Tomato, cut wedges |
| 2 pcs | Okra, blanch in hot water |
| 1 small | Green round brinjal |
- For the sambal, bake red chili, bird’s eye chili, shallot, garlic, tomato and shrimp paste until golden brown. Take out and blend well with oil.
- Stir-fry the blended ingredient, add in AJI-NO-MOTO®, salt and calamansi juice.
- Turn off the fire and add in Pal Sweet®, stir well and serve.
Milky Kiwi Jelly
Ingredients:
| 100 ml | Water |
| 150 ml | Low-fat milk |
| 1/2 tsp | Agar-agar powder |
| 2 sachet | Pal Sweet® Sweetener |
| 60 g | Diced kiwi |
- Bring water, milk and agar-agar powder to a boil. Stir constantly.
- Turn heat off, add Pal Sweet® and kiwi.
- Pour into a mould and let it set and chill.
AJI-NO-MOTO® Recipes
Pal Sweet® Recipes
Seri-Aji® Chicken Soup Seasoning
TUMIX® Chicken Stock Recipes
