Spicy Indonesian Chicken Stew with Bean Sprouts

Semur Ayam Kecambah

Ingredients:

• 1/4 chicken
• 1 packet bean sprouts (cambah)
• 3 shallots (bawang merah)
• 2 garlic cloves (bawang putih)
• 1 candlenut (kemiri)
• 1 thumb-sized piece of ginger (jahe)
• 1 stalk lemongrass (sereh)
• 1 bay leaf (daun salam)
• 2 bird’s eye chilies (cabe rawit)
• 1 large chili (cabe besar)
• 1 tomato (tomat)
• Sweet soy sauce (Kecap Bango)
• Sugar (gula)
• Salt (garam)
• Water

Instructions:

1. Prepare the Chicken: Begin by bringing a pot of water to a boil. Add the chicken pieces and cook until tender. Once done, remove the chicken from the pot and set aside.

2. Make the Spice Paste: In a blender or food processor, combine the shallots, garlic cloves, candlenut, ginger, bird’s eye chilies, large chili, and tomato. Blend until you achieve a smooth paste.

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3. Cook the Spice Paste: Heat a small amount of oil in a pan over medium heat. Add the spice paste and sauté until fragrant, about 3-5 minutes. Add a bit of water to help the paste cook evenly and prevent burning.

4. Add Aromatics: Stir in the bay leaf and lemongrass, cooking for an additional 2 minutes to release their flavors.

5. Combine Ingredients: Add the cooked chicken to the pan with the spice mixture. Stir well to coat the chicken with the spices.

6. Season and Simmer: Pour in the sweet soy sauce to taste, and add sugar and salt as needed. Let the mixture simmer gently until the chicken is fully infused with the flavors and the sauce has thickened slightly.

7. Add Bean Sprouts: Finally, stir in the bean sprouts and cook for another 2-3 minutes until they are tender but still crisp.

8. Serve: Remove from heat and serve hot with steamed rice or your preferred side dishes.

Enjoy this delicious and aromatic Semur Ayam Kecambah, a delightful Indonesian dish that brings a rich blend of flavors to your table!