Indonesian Chicken Stew (Semur Ayam)
Ingredients:
- 1/2 chicken, cut into 12 pieces, boiled until tender
- 6 pieces firm tofu, cut into 4 triangles each
- 4 potatoes, peeled and cut into 6 pieces each
- 2 bay leaves
- 1 stalk lemongrass, bruised
- 6 cloves
- 1 cinnamon stick
- 1 tbsp chicken bouillon powder
- 1/2 tbsp salt
- 1/2 tbsp pepper
- 1 tbsp nutmeg powder
- 6 tbsp sweet soy sauce (kecap manis)
- 3 tbsp Worcestershire sauce
- 300 ml chicken broth (reserved from boiling the chicken)
- 300 ml water
Spice Paste (Bumbu Halus):
- 6 shallots
- 4 garlic cloves
- 1 segment ginger, toasted
- 4 candlenuts, toasted
- 1 tbsp coriander seeds, toasted
Steps:
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Fry the Chicken, Potatoes, and Tofu: Fry the boiled chicken pieces, potatoes, and tofu separately until golden brown. Set aside.
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Prepare the Spice Paste: Heat oil in a pan, sauté the spice paste, bay leaves, cloves, cinnamon stick, and lemongrass until fragrant.
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Add Seasonings: Stir in sweet soy sauce, Worcestershire sauce, chicken bouillon powder, salt, pepper, and nutmeg powder.
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Combine Ingredients: Add the fried chicken, potatoes, and tofu to the spice mixture. Stir well to coat evenly.
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Add Liquids: Pour in the chicken broth and water. Allow the stew to simmer until the chicken, potatoes, and tofu are tender and the flavors have melded.
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Adjust Seasoning: Taste and adjust the seasoning according to your preference.
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Serve: Garnish with fried shallots before serving.
This Indonesian Chicken Stew (Semur Ayam) is rich in flavor, combining the warmth of spices with the sweetness of soy sauce and the hearty textures of chicken, potatoes, and tofu. Perfect for a comforting meal, serve it with steamed rice to complete the experience.
