Spicy Indonesian Chicken Bones Stew (Rica Balungan Ayam)

Rica Balungan Ayam: A Flavorful Indonesian Delight

Ingredients:

• 1 kg chicken bones (balungan ayam)

For the Spice Paste:

• 8 shallots
• 7 garlic cloves
• 15 bird’s eye chilies (cabe setan)
• 10 red curly chilies
• 1 piece of turmeric (about 2 inches)
• 4 kaffir lime leaves
• 2 ripe tomatoes

Additional Ingredients:

• 4 tablespoons sweet soy sauce (kecap manis)
• 2 tablespoons oyster sauce
• 1 packet ground pepper (or to taste)
• 1 packet chicken seasoning (Penyedap Masako Ayam)
• 1 tablespoon salt
• 3 tablespoons granulated sugar
• 2 tablespoons soy sauce (kecap asin)
• 2 pieces of galangal (about 2 inches), crushed
• 2 bay leaves
• 1 stalk lemongrass
• 1 piece of ginger (about 2 inches), crushed
• Water
• Cooking oil

Instructions:

1. Prepare the Chicken Bones:
   Begin by boiling water in a large pot. Clean the chicken bones thoroughly, then add them to the boiling water. Cook until the bones are partially cooked and have changed color, then drain. Reserve some of the chicken broth for later use.

2. Make the Spice Paste:
   Blend the shallots, garlic cloves, bird’s eye chilies, red curly chilies, turmeric, and ripe tomatoes into a smooth paste. You can use a blender or food processor to achieve this consistency.

3. Cook the Spice Paste:
   Heat some cooking oil in a large skillet or pot over medium heat. Add the spice paste and sauté until fragrant. Incorporate the crushed galangal, ginger, bay leaves, and lemongrass. Continue to cook, stirring frequently, until the mixture is aromatic and the oil begins to separate.

4. Combine Ingredients:
   Pour the reserved chicken broth into the pot with the spice paste. You should have approximately 500 ml of broth. Stir in the sweet soy sauce, oyster sauce, soy sauce, palm sugar, and ground pepper. Mix well and bring to a simmer.

5. Simmer the Dish:
   Add additional water as needed (use pre-boiled or warm water to speed up the cooking process) so that the chicken bones are fully submerged. Allow the mixture to come to a boil. Once boiling, add the partially cooked chicken bones.

6. Cook Until Tender:
   Stir the ingredients to ensure they are well mixed. Cover the pot and let it cook over low heat until the chicken bones are tender and the flavors have melded together. This typically takes about 30-45 minutes, depending on the size of the bones and the heat.

7. Adjust Seasoning:
   Taste the dish and adjust the seasoning as needed. Add more salt, sugar, or pepper if desired.

8. Serve:
   Once the chicken bones are tender and the flavors are well-balanced, your Rica Balungan Ayam is ready to be served. Enjoy this flavorful Indonesian dish with steamed rice or as a part of your meal spread.

Note: For an enhanced flavor profile, allow the dish to rest for a few minutes after cooking to let the spices meld even further.