Indonesian Steamed Chicken with Mushrooms and Spicy Coconut Sauce

Garang Asem Ayam Jamur

Garang Asem Ayam Jamur is a delectable Indonesian dish that combines tender chicken with an aromatic blend of spices, mushrooms, and coconut milk. The dish is traditionally steamed, allowing the flavors to meld beautifully. Here’s how you can recreate this savory, tangy delight in your own kitchen:

Ingredients:

• 1/2 chicken, cut into 8 pieces
• 7 pieces of straw mushrooms, halved
• 1 package of brown shimeji mushrooms
• 100 ml thick coconut milk (instant)
• 2.5 cm galangal, smashed
• 5 stalks lemongrass, smashed (use more if lemongrass is small)
• 6 bay leaves
• Banana leaves, for lining
• Salt, to taste
• Sugar, to taste
• Mushroom stock powder, to taste

Ground Spices:

• 5 cloves garlic
• 7 shallots
• 4 candlenuts
• 1/2 teaspoon coriander

Sliced Spices:

• 4 bilimbi fruits, sliced into 0.5 cm pieces
• 2 tomatoes, one cut into 8 wedges
• 5 red curly chilies
• 4 green curly chilies
• 3 stalks scallions

Instructions:

1. Prepare the Spices:

   • Begin by grinding the garlic, shallots, candlenuts, and coriander into a smooth paste. This mixture will form the flavor base for the dish.

2. Cook the Base:

   • In a large pan, heat some oil and sauté the ground spices along with the bay leaves, lemongrass, and smashed galangal. Cook until fragrant and the spices are well-blended.

3. Add the Chicken:

   • Add the chicken pieces to the pan and pour in enough water to cover the meat. Stir in the coconut milk, salt, sugar, and mushroom stock powder. Adjust the seasoning to your taste and cook until the chicken is half-cooked.

4. Prepare the Steaming Pan:

   • Line the bottom of a baking dish or steam pan with banana leaves. Spread half of the sliced spices and mushrooms over the leaves.

5. Assemble the Dish:

   • Place the partially cooked chicken and its broth on top of the sliced spices and mushrooms. Add the remaining sliced spices and mushrooms over the chicken.

6. Cover and Steam:

   • Fold the banana leaves over the top of the dish to cover it securely. Steam for 30 to 40 minutes, or until the chicken is thoroughly cooked and tender.

7. Serve:

   • Once done, remove from the steamer and let it sit for a few minutes before serving. This dish pairs wonderfully with steamed rice.

Enjoy the rich and tangy flavors of Garang Asem Ayam Jamur, a true culinary gem from Indonesian cuisine that’s sure to impress and satisfy your taste buds!