Semur Ayam Kentang: A Delightful Indonesian Stew
Ingredients:
- 4 pieces chicken (cut into portions)
- 1 large potato (peeled and cut into chunks)
- 1.5 medium onions (thinly sliced)
- 4 cloves garlic
- 4 shallots
- 3 bird’s eye chilies (optional, for added heat)
- 2 cm galangal (crushed)
- 2 bay leaves
- 5 tablespoons sweet soy sauce (kecap manis)
- 1 cup chicken stock
- 2 cups water
- 1 teaspoon sugar
- 1 teaspoon salt
- Fried shallots (for garnish)
Instructions:
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Prepare the Chicken: Begin by briefly boiling the chicken pieces in water. Once done, set aside the chicken and reserve the chicken stock.
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Fry the Potatoes: Cut the potato into chunks and fry them in hot oil until golden brown and crispy. Drain and set aside.
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Blend the Aromatics: In a blender or food processor, blend the garlic and shallots into a smooth paste.
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Sauté the Spices: Heat some oil in a pan over medium heat. Add the blended garlic and shallot paste and sauté until fragrant. Next, add the thinly sliced onions, bay leaves, and crushed galangal. Continue to cook until the onions become translucent and fragrant.
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Simmer the Stew: Pour in the reserved chicken stock and water. Bring the mixture to a boil, stirring occasionally. Add the sweet soy sauce, sugar, and salt. Stir well to combine all the flavors.
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Combine Ingredients: Add the fried potato chunks and the boiled chicken pieces to the pan. Stir gently to coat the chicken and potatoes with the sauce. Allow the stew to simmer until everything is heated through and the flavors meld together, about 10-15 minutes.
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Garnish and Serve: Once done, remove the stew from heat. Transfer to a serving dish and garnish with fried shallots. Serve hot and enjoy!
This rich and savory Indonesian stew, Semur Ayam Kentang, is perfect for a hearty family meal. The combination of tender chicken, crispy potatoes, and a flavorful soy-based sauce creates a dish that’s both comforting and satisfying.
