Last week’s Omnivorous focused on the city’s one and only Indonesian restaurant, Angin Mamiri, but also touched on mother-and-son catering company The Rice Table, which will set up shop at next weekend’s Pitchfork Music Festival. Kendall grad Chris Reed and mom Jane have also recently started catering weekends at My Soul Cafe, 7201 S. Exchange, 773-336-8592, with a handful of dishes such as beef rendang, ayam rujak, and ayam kuning.
Jane was good enough to pass on an “easy” version of her ayam djahe, or ginger chicken.
1 – 1 1/2 lbs. boneless chicken thighs
1 large onion, thinly sliced
2 cloves of chopped garlic
fresh ginger (1 1/2 finger length, peeled and thinly sliced)
2 tbs oil
Salt and pepper (white)
2 tbs kecap manis (sweet soy sauce)
4 tbs regular soy sauce
2 1/2 cups chicken broth
Trim fat from chicken. Cut chicken in cubes. Heat pan or wok and add oil. Saute sliced onion and chopped garlic with a pinch of salt and pepper. Then add cubed chicken and ginger. Add both soy sauces and chicken broth. Let simmer for 1 hour.