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This recipe was uploaded by michael_toa
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.
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.