Ayam Rica Kemangi (Spicy Basil Chicken)
Ingredients
- 5 pieces of chicken
- 1 bunch of basil leaves
- 2 candlenuts
- 5 red bird’s eye chilies
- 5 shallots
- 2 cloves of garlic
- 1 thumb-sized piece of ginger
- 1 stalk of lemongrass (white part only)
- Mushroom broth powder, to taste
- Salt, sugar, pepper, and soy sauce, to taste
- 2 kaffir lime leaves (thinly sliced)
Instructions
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Prepare the Chicken: Begin by briefly boiling the chicken pieces to remove any impurities. Once boiled, set aside and discard the foam that rises to the surface.
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Make the Spice Paste: In a blender or mortar and pestle, combine the shallots, garlic, candlenuts, bird’s eye chilies, ginger, and lemongrass. Blend or pound into a smooth paste.
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Cook the Spice Paste: Heat a little oil in a pan over medium heat. Add the spice paste and sauté until it becomes fragrant. This usually takes about 2-3 minutes.
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Add Kaffir Lime Leaves: Once the spice paste is aromatic, add the sliced kaffir lime leaves and stir for another minute.
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Simmer the Chicken: Add enough water to the pan (about 1 cup) to create a sauce. Then, add the chicken pieces to the pan. Season with mushroom broth powder, salt, sugar, pepper, and soy sauce to taste. Stir well to combine.
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Cook Until Tender: Allow the chicken to cook in the sauce over medium heat until it is fully cooked and the sauce has reduced and thickened. This should take about 20-30 minutes.
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Finish with Basil: Just before serving, add the basil leaves to the pan. Stir briefly until the basil is wilted but still vibrant green.
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Serve: Remove from heat and serve hot. Ayam Rica Kemangi is perfect with steamed rice, offering a delightful combination of spicy, savory, and fresh basil flavors.
Enjoy this deliciously spicy and aromatic Indonesian dish, perfect for a flavorful meal with a touch of fresh herbs!
