A simplified, everyday version of my great-aunt’s Ayam Sio. This version uses chicken wings, soy sauce, tamarind, garlic, shallots, and coriander — no fancy herbs, just pantry basics. It’s a light, earthy, slightly sweet-and-sour soy stew. The magic? Marinate for 3 hours, then boil and reduce in one step.

Adjust saltiness and sweetness along the way with kicap manis, and always think ahead: as the sauce reduces, the flavors intensify. It’s lazy to make, rich in flavor, and works beautifully with rice and something green on the side like poached broccoli.