Ajam Seitan

Ajam Seitan – translates to “chicken of the devil”.  Don’t worry – it’s not devilishly spicy (unless you want to be) but it certainly is delicious! This recipe is a Dutch recipe with an Indonesian twist.  When Indonesia gained their independence from Dutch colonial rule, many Dutch colonials settled in the Netherlands and thus started the Indo-Dutch cuisine.  This recipe has been adapted from Karin Engelbrecht’s version which can be found here.

 

(Lunchbox: Mulberry by Genmert Double Stack Bento Box with Handles)

Ajam Seitan

2 boneless,skinless chicken thighs

Salt and pepper

1 tbsp dijon mustard

3 tbsp vegetable oil

2 medium onions finely choppped

2 cloves garlic crushed

1/2 tsp galangal, or ginger crushed

1 – 2 tbsp sambal oelek

3 tbsp ketjap manis (sweet soy sauce)

1 tbsp lemon juice

1 tbsp vinegar

Note: If you want it more spicy add another 1 tbsp sambal oelek

Note: You can purchase the sambal oelek and sweet soy sauce at an Asian specialty grocery store

Season the chicken thighs with salt and pepper. Coat the chicken with mustard.   

Heat 2 tbsp oil in a saute pan over medium high heat.  Fry the chicken until golden brown on outside.

Remove the chicken from the pan and set aside.

Add 1 tbsp of oil to the pan and heat.  Add the onion, garlic, ginger, and sambal oelek. Stir the onions until mixture becomes yellow. Add the ketjap manis, lemon juice and vinegar and stir.  Add the chicken and cook until chicken is done.

Serve with rice.