Ungkep Chicken and Tempe Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken thighs (large) | 2 pieces, cut into 4 parts |
| Tempeh | 1 block |
| Turmeric (fresh root) | 1-inch piece |
| Ginger (fresh root) | 1-inch piece |
| Galangal (fresh root) | 1-inch piece |
| Shallots | 4 cloves |
| Garlic | 2 cloves |
| Bay leaves | 2 leaves |
| Salt | To taste |
| Water | Enough to cover the chicken and tempeh |
Instructions
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Prepare the Chicken: Begin by cleaning the chicken thoroughly. Take each large thigh and cut it into four smaller pieces to ensure they cook evenly.
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Blend the Spices: For the spice paste, blend together the fresh turmeric, ginger, galangal, shallots, and garlic until smooth. This mixture will serve as the base flavor for your ungkep.
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Cook the Chicken and Tempeh: In a medium-sized pot or pan with a lid, place the chicken pieces along with the tempeh. Add the blended spice paste into the pot.
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Add Bay Leaves and Water: Drop in the bay leaves for additional aroma. Pour enough water into the pot to fully submerge the chicken and tempeh.
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Simmer: Cover the pot and simmer the chicken and tempeh over medium heat for about 15 minutes, allowing the flavors to meld and the chicken to cook through.
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Fry the Chicken: Once the simmering is complete, remove the chicken from the pot and drain any excess liquid. Heat some oil in a frying pan and fry the chicken pieces until they are golden and crispy on the outside.
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Serve: Your Ungkep Chicken and Tempeh is now ready to be served! Enjoy this dish with steamed rice and a side of fresh vegetables for a wholesome, delicious meal.
This recipe captures the essence of Indonesian cooking, using a simple technique to infuse the chicken and tempeh with aromatic spices before finishing them with a crispy fry.
