Semur Ayam - Chicken Stewed in Sweet Soy Sauce

Semur Ayam - Chicken Stewed in Sweet Soy Sauce
 
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This recipe was uploaded
by michael_toa

 
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Ingredients

Ingredients
Method
 
  • 1 chicken, jointed and cut into small pieces
  • Vegetable oil for frying
  • 4 small shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 cm piece of ginger, peeled and finely grated
  • 2 tablespoons tomato ketchup
  • 3 tablespoons sweet soy sauce / kecap manis
  • 400 ml chicken stock
  • Salt and white pepper
Heat up a generous layer of oil in a pan or wok of your choice over a medium heat. Season the chicken pieces with salt and white pepper and fry until they are nicely brown on all sides.

Depending on the size of the pan/wok you're using, you might need to do this in batches. Overcrowding the pan will cause the chicken to braise and they'll not colour properly.

Using the same pan, gently cook the shallots, garlic and ginger until they are beginning to soften and become fragrant. Then add the tomato ketchup, sweet soy sauce, chicken stock and the chickens. Let it comes to a boil and then simmer for 30-40 minutes or until the liquid boil down to a thick, glossy, dark syrup and the chicken pieces are very tender. Give it a stir from time to time.

Taste and adjust the seasonings, and serve over noodles or plain boiled rice.

Semur Ayam - Chicken Stewed in Sweet Soy Sauce

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This recipe was uploaded by michael_toa

 
 
This chicken stew can be found pretty much everywhere in Indonesia. But depending on the region where it's cooked, the stew may varies. I am keeping mine to the basics and this is how we often cook it at home.

The word semur itself derives from the Dutch word smoor meaning smothered. The chicken stew here is smothered in sweet soy sauce which later gives the distinctive dark colour.

Method


Heat up a generous layer of oil in a pan or wok of your choice over a medium heat. Season the chicken pieces with salt and white pepper and fry until they are nicely brown on all sides.

Depending on the size of the pan/wok you're using, you might need to do this in batches. Overcrowding the pan will cause the chicken to braise and they'll not colour properly.

Using the same pan, gently cook the shallots, garlic and ginger until they are beginning to soften and become fragrant. Then add the tomato ketchup, sweet soy sauce, chicken stock and the chickens. Let it comes to a boil and then simmer for 30-40 minutes or until the liquid boil down to a thick, glossy, dark syrup and the chicken pieces are very tender. Give it a stir from time to time.

Taste and adjust the seasonings, and serve over noodles or plain boiled rice.
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