Aromatic Chicken Bone Stew (Tulang Ayam Rica Wangi)
Ingredients:
- 500 grams chicken bones (preferably from the back), cut into small pieces
- For the Spice Paste:
- 3 cloves garlic
- 2 shallots
- 1 thumb-sized piece of turmeric
- 1 thumb-sized piece of ginger
- 1 thumb-sized piece of galangal
- 20 bird’s eye chilies (adjust to taste)
- 2 bay leaves
- 1 stalk lemongrass
- 1 stalk green onion
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon chicken seasoning (optional)
- 1 cup water
- 3 tablespoons vegetable oil
Instructions:
-
Prepare the Chicken Bones:
- In a pressure cooker, boil the chicken bones for approximately 15 minutes. Once done, remove and set aside. If you don’t have a pressure cooker, you can use a regular pot—just ensure the bones are tender.
-
Make the Spice Paste:
- While the chicken bones are cooking, prepare the spice paste. Blend the garlic, shallots, turmeric, ginger, and galangal into a smooth paste. Lightly crush the lemongrass and set aside.
-
Cook the Spice Paste:
- Heat the vegetable oil in a pan over medium heat. Add the blended spice paste and crushed lemongrass. Sauté until fragrant and the oil starts to separate from the paste.
-
Simmer the Stew:
- Add the cup of water to the pan with the spice paste. Stir well and bring to a gentle simmer.
-
Combine and Season:
- Add the boiled chicken bones to the pan, discarding the water they were boiled in. Mix well with the spice paste. Season with salt, sugar, and chicken seasoning (if using). Adjust to taste.
-
Finish and Serve:
- Allow the stew to simmer until the flavors meld and the sauce thickens. Taste and adjust seasoning as needed. Once done, serve hot with steamed rice.
Enjoy this flavorful and aromatic stew as a comforting meal with a side of warm rice. Happy cooking!
Tips:
- For a richer flavor, you can simmer the stew longer to allow the spices to fully infuse.
- Adjust the number of chilies according to your preferred level of spiciness.
