Ayam Ungkep Recipe: Traditional Indonesian Slow-Cooked Chicken
Ingredients:
- 1 whole chicken, cut into pieces
- 600 ml water
- 1 stalk lemongrass, smashed
- Ground Spice Paste:
- 3 cloves garlic
- 1 teaspoon coriander seeds
- 1 piece turmeric root (approximately 1-inch)
- 1 piece ginger (approximately 1-inch)
- 1/2 tablespoon salt
Instructions:
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Prepare the Chicken:
- Rinse the chicken pieces thoroughly and drain them. Rub the chicken with lime juice and a pinch of salt, allowing it to marinate for 15 minutes. Rinse again and drain well.
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Cook the Chicken:
- In a large pot, bring the water to a boil. Add the smashed lemongrass and the ground spice paste. To prepare the spice paste, blend the garlic, coriander seeds, turmeric, and ginger into a smooth mixture, then combine with salt.
- Add the chicken pieces to the pot and reduce the heat to low. Simmer the chicken slowly, allowing the flavors to meld and the liquid to reduce, until the chicken is tender and the spices have deeply infused the meat.
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Fry the Chicken:
- Remove the chicken from the pot and drain. Heat oil in a frying pan over medium heat. Fry the chicken pieces until they turn golden brown and crispy.
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Serve:
- Serve the crispy chicken hot. For a delicious twist, use the leftover cooking liquid from the stewing process to make crispy chicken bits (kremesan). You can find the recipe for kremesan on our site.
Enjoy this classic Ayam Ungkep, a delightful Indonesian dish that combines rich flavors and tender, flavorful chicken. Perfect for any occasion, this recipe brings a touch of traditional Indonesian cuisine to your table.
