Semur Ayam
Chicken braised in soy sauce and kecap manis
One of my favorite Indonesian stews featuring chicken simmered in a rich, warming stew of nutmeg and kecap manis. Nutmeg, often seen in Western winter dishes like pies or mulled drinks, actually hails from Indonesia, where it’s been a cornerstone of Southeast Asian cooking for centuries. Its warmth adds depth to beloved comfort foods like Semur Ayam, a dish close to my heart. I hope you love this as much as I always have growing up xx
Ingredients:
400 g Essential Chicken Thighs, Skin-on & Bone-in
2 potatoes, peeled and chopped
1 big red tomato, chopped
1 lemongrass, bruised
1 tsp ground nutmeg
1/2 tsp ground white pepper
100ml Kecap Manis
table salt, to taste
450ml chicken stock
neutral oil
Bumbu (spice paste)
5 cloves garlic
2 banana shallots
2 cm ginger
Garnish (optional)
spring onions, sliced
crispy fried shallots
Instructions:
Blend the garlic, shallots, and ginger into a smooth paste.
In a large pot or wok, heat a drizzle of neutral oil over medium heat and sauté the bumbu and lemongrass for 5 minutes. Add the chicken thighs and continue frying for 3-5 minutes.
Add the salt, nutmeg, and white pepper. Sauté for an additional 2 minutes, allowing the spices to bloom.
Pour in the chicken stock and kecap manis. Stir to combine, then bring the mixture to a boil. Once boiling, add the potatoes. Reduce to a simmer, cover, and cook for about 20 minutes, until the potatoes are tender. Add the chopped tomato and cook for another 5 minutes, allowing the tomato to soften slightly.
Turn off the heat. Serve the dish hot, garnished with spring onions and crispy fried shallots, if desired.