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Indonesian Soy Sauce Chicken

Contributed by: Chris WebAdmin. of


  • 1 teaspoon salt
  • 3 tablespoons wine vinegar
  • 1 tablespoon brown sugar
  • 3 pounds chicken, cut into 12 serving pieces
  • 2 tablespoons peanut oil


  • 1 onion, finely chopped
  • 1 green chili, seeded and finely chopped
  • 2 garlic cloves
  • 1 cup water
  • 1 tablespoon wine vinegar
  • 2 tablespoons soya sauce
  • 1 tablespoon sugar
  • 4 medium tomatoes, blanched, peeled, seeded and chopped


Combine first three ingredients in a bowl. Toss chicken in the mixture and set aside for a half-hour.

Prepare sauce by combining all ingredients but tomatoes in a blender. Blend until smooth. Pour into a large saucepan and set aside.

Heat peanut oil in a large frying pan. Add chicken and fry until golden brown. Transfer to paper towels to drain.

Heat sauce over moderate heat until boiling. Add chicken and tomatoes; reduce heat to low. Cover and simmer 20 to 25 minutes, or until chicken is cooked through. Uncover and simmer another 10 minutes, or until about a third of the liquid has evaporated.

Transfer to a warm serving dish.

Serving Size: Serves 6

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