Asem-Asem Ayam Kampung: A Traditional Indonesian Chicken Stew
Ingredients:
- 1 whole kampung chicken, cut into small pieces
- 5 belimbing wuluh (starfruit)
- 7 green tomatoes
- 10 red bird’s eye chilies
- 10 green bird’s eye chilies
- 7 cloves garlic
- 5 shallots
- 1 onion
- 4 bay leaves
- 5 kaffir lime leaves
- 2 thumb-sized pieces of galangal
- 3 thumb-sized pieces of ginger
- 4 stalks lemongrass
- 2 bunches of basil
- 3 stalks scallions
- 3 stalks celery
- Salt, to taste
- Seasoning powder, to taste
- White sugar, to taste
Instructions:
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Prepare the Ingredients: Begin by cutting all the ingredients except the kaffir lime leaves and bay leaves. This includes chopping the garlic, shallots, onion, galangal, ginger, and lemongrass. Slice the starfruit, green tomatoes, and chilies.
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Cook the Aromatics: In a large pot, add water and bring it to a boil. Add the chopped ingredients and the bay leaves and kaffir lime leaves. Let it simmer until the flavors start to meld together.
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Add the Chicken: Once the aromatic mixture is boiling, add the pieces of cleaned kampung chicken. Season with salt, sugar, and seasoning powder. Continue to simmer until the chicken is fully cooked and tender.
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Incorporate Fresh Ingredients: When the chicken is almost done, add the basil, green tomatoes, starfruit, celery, and scallions to the pot. Stir well and cook for an additional 5 minutes to blend the flavors.
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Final Adjustments: Taste the stew and adjust the seasoning if necessary. Once the flavors are balanced and the ingredients are well-cooked, remove from heat.
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Serve: Transfer the asem-asem ayam kampung to a serving dish and enjoy while hot. This dish pairs wonderfully with steamed rice for a complete meal.
Indulge in the vibrant flavors of this traditional Indonesian chicken stew, perfect for family gatherings or a comforting meal.
