Spicy Indonesian Chicken Heads, Wings, and Feet (Sambal Mercon)

Chicken Heads, Wings, and Feet in Spicy Sambal Mercon

This Indonesian dish, “Ceker Sayap Kepala Ayam Sambal Mercon,” is a delightful blend of chicken parts cooked in a fiery sambal sauce that will warm your taste buds and invigorate your senses. Ideal for those who love bold and spicy flavors, this recipe combines chicken heads, wings, and feet with a robust mix of spices, resulting in a hearty and flavorful dish that’s perfect for a special meal.

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

Ingredients:

• 3 chicken heads
• 3 chicken wings
• 3 chicken feet
• Red and green bird’s eye chilies (quantity to taste)
• Ground black pepper (to taste)
• Salt (to taste)
• Sugar (to taste)
• 4 shallots
• 4 cloves garlic
• 2 tablespoons oyster sauce
• Cooking oil (enough for sautéing)
• 1 tablespoon chicken bouillon (e.g., Royco)

Instructions:

1. Prepare the Chicken:

   • In a large pot, bring water to a boil. Add the chicken heads, wings, and feet. Cook until the chicken parts are tender, then drain and set aside.

2. Prepare the Spice Mixture:

   • In a food processor or mortar and pestle, finely grind the shallots, garlic, bird’s eye chilies, and black pepper. This spice mixture will form the base of your sambal sauce.

3. Sauté the Spice Mixture:

   • Heat cooking oil in a wok or large pan over medium heat. Add the ground spice mixture and sauté until it becomes fragrant and slightly golden brown.

4. Season the Dish:

   • Stir in salt, chicken bouillon, and sugar to the sautéed spice mixture. Mix well to combine the flavors.

5. Combine Chicken and Sauce:

   • Add the previously cooked chicken heads, wings, and feet to the pan. Toss to coat the chicken evenly with the spice mixture. Add a small amount of water if needed to help the spices coat the chicken thoroughly. Cover the pan and let it simmer until the sauce has thickened and the flavors have melded together, about 15-20 minutes.

6. Finish with Oyster Sauce:

   • Once the liquid has reduced and the sauce has thickened, stir in the oyster sauce. Mix well and cook for an additional 2-3 minutes to incorporate the oyster sauce into the dish.

7. Serve:

   • Transfer the chicken and sauce to a serving dish. Enjoy hot, paired with steamed rice or as a stand-alone spicy treat.

Notes:

• If you prefer a less oily version, reduce the amount of cooking oil used for sautéing the spices.
• For extra heat, you can add chili powder or BonCabe level 30 to the dish according to your spice tolerance.

This recipe is perfect for those who enjoy adventurous eating and are not afraid of a bit of spice. With its vibrant flavors and satisfying texture, “Ceker Sayap Kepala Ayam Sambal Mercon” is sure to become a favorite in your culinary repertoire.