Ayam Rica-Rica Kemangi
Ingredients:
- 1/2 chicken, cleaned and cut into pieces
- 5 bunches of basil leaves
- 10 red Thai chilies
- 10 curly red chilies
- 10 green Thai chilies
- A thumb-sized piece of ginger
- A thumb-sized piece of turmeric
- A thumb-sized piece of galangal
- 2 lemongrass stalks
- Salt, to taste
- Sugar, to taste
- MSG (optional), to taste
- 2 bay leaves
- 2 kaffir lime leaves
- 2 cloves of garlic
- 5 shallots
- 2 candlenuts
Instructions:
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Prepare the Chicken:
- Heat oil in a pan. Fry the cleaned chicken pieces, which have been marinated with lime juice, until golden brown. Set aside.
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Make the Spice Paste:
- Blend or pound together the red Thai chilies, curly red chilies, green Thai chilies, garlic, shallots, candlenuts, and turmeric. For a more authentic flavor, consider using a traditional pestle and mortar for grinding.
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Prepare the Aromatics:
- Lightly crush the lemongrass stalks, ginger, galangal, and set aside.
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Cook the Spice Paste:
- In a separate pan, heat oil and add the spice paste. Sauté until fragrant. Add bay leaves and kaffir lime leaves, followed by the crushed ginger, galangal, and lemongrass.
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Season the Dish:
- Adjust the seasoning with salt, sugar, and MSG (if using). Stir well to combine all the flavors.
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Add Basil and Chicken:
- Add the basil leaves and cook until they are wilted. Then, add the fried chicken pieces to the pan. Mix thoroughly to coat the chicken with the spice paste.
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Simmer:
- Pour in enough water to cover the chicken. Simmer until the water reduces and the chicken is thoroughly cooked and well-seasoned.
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Serve:
- Once the sauce has thickened and the chicken is tender, your Ayam Rica-Rica Kemangi is ready to be served. Enjoy this flavorful dish with steamed rice.
This recipe highlights the aromatic and spicy essence of Indonesian cuisine, bringing together a blend of fresh basil and vibrant chilies for a truly delightful meal.
