Ingredients
- 1 whole chicken, cut into 12 pieces
- 500 ml coconut water
- Salt to taste
- 1 stalk lemongrass
- 2 bay leaves
- 2 kaffir lime leaves
- 1 piece galangal (about 2 inches)
- A small piece of palm sugar
- Spice paste (blended):
- 4 shallots
- 3 cloves garlic
- 3 candlenuts
- 1 piece ginger (about 1 inch)
Instructions
-
Prepare the Chicken:
- Rinse the chicken pieces thoroughly under cold water. Pat dry with paper towels to remove excess moisture.
-
Blend the Spice Paste:
- In a blender, combine the shallots, garlic, candlenuts, and ginger. Add a splash of coconut water to help blend the ingredients into a smooth paste.
-
Cook the Chicken:
- In a large pot or Dutch oven, heat the coconut water over medium heat. Add the blended spice paste, salt, lemongrass, bay leaves, kaffir lime leaves, galangal, and palm sugar. Stir well to combine the flavors.
- Add the chicken pieces to the pot. Bring the mixture to a gentle simmer. Cook uncovered, occasionally stirring, until the liquid has reduced and thickened slightly, and the chicken is fully cooked. This should take about 30-45 minutes, depending on the size of the chicken pieces.
-
Fry the Chicken:
- Heat a small amount of cooking oil in a skillet over medium heat. Once hot, carefully add the chicken pieces. Fry briefly on each side until golden brown, taking care not to overcook or let the skin become too crisp. The goal is to give the chicken a slight crispness without drying it out.
-
Serve:
- Remove the chicken from the oil and drain on paper towels. Serve the Ayam Bacem warm, garnished with additional fresh herbs if desired. Enjoy this flavorful Indonesian delicacy as a main dish alongside steamed rice or other traditional accompaniments.
This traditional recipe delivers a rich blend of aromatic spices and sweet-salty flavors, making Ayam Bacem a memorable addition to your culinary repertoire.