Indonesian Soy-Braised Chicken (Semur Ayam)

Ingredients

• 2.5 lb Bone-in, skin-on chicken thighs (Cut into large pieces if desired; remove excess fat.)
• 1 Yellow onion (Roughly chopped for blending.)
• 5 Garlic cloves (Peeled.)
• 1.5 in Fresh ginger (Peeled and roughly chopped.)
• 3 Candlenuts (Use macadamia nuts as a substitute if unavailable.)
• 0.25 cup Water (For blending the spice paste.)
• 0.5 cup Kecap manis (Indonesian sweet soy sauce. If unavailable, whisk together 2 tablespoons soy sauce, 1 tablespoon molasses, and 1 tablespoon packed light brown sugar as an approximation.)
• 2 tbsp Oyster sauce
• 2 tbsp Soy sauce (Use regular, preferably low-sodium soy sauce if desired.)
• 1.5 lb Potatoes (Peeled and cut into 1½-inch chunks.)
• 4 Makrut lime leaves (Fresh or frozen; omit if unavailable.)
• 2 tbsp Vegetable oil (For browning the chicken and sautéing the paste.)
• 0.5 tsp Ground white pepper
• Kosher salt (To taste; use sparingly because the sauces are salty.)
• Steamed jasmine rice (For serving; amount to taste.)

Steps

1. 1

   Pat the chicken dry and season lightly with salt and the white pepper. Prepare the onion, garlic, ginger, and candlenuts. Peel and cut the potatoes into large chunks so they hold their shape during braising.

2. 2

   Add the onion, garlic, ginger, candlenuts, and ¼ cup water to a blender. Blend until a smooth, thick paste forms, scraping down the sides as needed. This is the bumbu dasar putih, or white spice paste.

3. 3

   Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Add the chicken in a single layer, working in batches if necessary, and brown for about 3 to 4 minutes per side. Transfer the chicken to a plate; it does not need to be cooked through yet.

4. 4

   Add the blended spice paste to the same pot. Cook over medium heat, stirring frequently and scraping up browned bits, until the paste is fragrant and most of its moisture has evaporated, about 5 to 7 minutes.

5. 5

   Add the kecap manis, oyster sauce, soy sauce, and makrut lime leaves. Stir thoroughly to combine the sauces with the spice paste.

6. 6

   Return the browned chicken and any accumulated juices to the pot. Add the potatoes and enough water to come about halfway up the chicken and potatoes. Bring the liquid to a simmer.

7. 7

   Reduce the heat to low, cover the pot, and gently simmer for about 25 to 30 minutes. Turn the chicken and stir the potatoes once or twice so they cook evenly. The chicken should be nearly tender and the potatoes just shy of tender.

8. 8

   Uncover the pot and continue simmering for another 15 to 20 minutes, or until the potatoes are tender, the chicken is cooked through, and the braising liquid has reduced to a glossy, thick sauce. The chicken should reach 165°F / 74°C in the thickest part.

9. 9

   Taste the sauce and adjust the seasoning if necessary, keeping in mind that it will be savory and sweet from the concentrated sauces. Remove the lime leaves, then serve the semur ayam hot over steamed jasmine rice.

Notes

The source emphasizes uncovering the pot about halfway through cooking, once the potatoes are nearly tender, so the braising liquid can reduce and the flavor can concentrate. Makrut lime leaves may be omitted if unavailable. Serve with steamed jasmine rice. The ingredient quantities and detailed method were reconstructed because the accessible page excerpt was member-gated and did not expose the full recipe.

Nutrition per serving

• main
• stew
• braised
• Indonesian
• Southeast Asian
• savory-sweet
• chicken
• dairy-free