This special Djawa recipe is coming from the Java island in Indonesia.
The chicken is simmered in ketjap/dark soy sauce just below boiling point for more than 1 hour.
In contrast to Babi Ketjap, this recipe uses coconutmilk in the bumbu. We use gula djawa (palm sugar fom Java island) in stead of refined sugar, resulting in an articulate flavor.
For many people Ajam Ketjap Djawa is their most favourite dish.
Packed per 300 gram.
You can choose to complement with either rice, nasi or bami. See these dishes below.