Indonesian chicken recipes

Chayote Chicken Stew with Aromatic Spice Paste

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Sayur Labu Siam Ayam Tanpa Santan

Ingredients:

  • 2 medium-sized chayote squash, cut into chunks
  • 200 grams chicken, diced
  • 2 stalks lemongrass, smashed
  • 3 bay leaves
  • A thumb-sized piece of galangal, smashed
  • Water, as needed
  • Salt, sugar, and seasoning to taste

For the Spice Paste:

  • 8 shallots
  • 5 garlic cloves
  • 3 candlenuts
  • 1/2 teaspoon coriander seeds

Instructions:

  1. Prepare the Ingredients: Begin by cutting the chayote squash and chicken into bite-sized pieces. Set aside. Prepare the spice paste by blending or grinding the shallots, garlic, candlenuts, and coriander seeds until smooth.

  2. Cook the Spice Paste: Heat a bit of oil in a large pan over medium heat. Add the spice paste along with the smashed lemongrass, bay leaves, and galangal. Sauté until the paste becomes fragrant and the oil starts to separate.

  3. Add Chicken: Incorporate the diced chicken into the pan. Stir well to ensure that the chicken is evenly coated with the spice mixture. Cook for a few minutes, allowing the chicken to absorb the flavors.

  4. Simmer: Pour in enough water to cover the chicken. Bring the mixture to a boil, then reduce the heat and let it simmer until the chicken is cooked through and tender.

  5. Add Chayote Squash: Once the chicken is nearly cooked, add the chayote squash pieces to the pan. Stir to combine. Continue to cook until the squash is tender and fully cooked.

  6. Season to Taste: Adjust the seasoning by adding salt, sugar, and any additional seasoning to taste. Allow the dish to simmer for a few more minutes to blend the flavors.

  7. Serve: Once the squash is tender and the flavors are well combined, remove from heat. Serve hot, and enjoy a flavorful, comforting meal.

Feel free to adjust the amount of water according to your preference for a soupier or drier consistency. Enjoy your cooking journey! 😊

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