Indonesian Chicken Braised in Kecap Manis (Semur Ayam) 🇮🇩

Australia has strong ties with Indonesia, a close neighbour to our northwest.  Perth has a small Indonesian population and eateries offering authentic food from their community are not difficult to find.  I love this braised chicken dish featuring Kecap Manis or Indonesian sweet soy sauce (also known as 'ABC source' referring to the brand name).  It starts with the grounding of shallots, garlic and ginger into an aromatic paste, traditionally done in an Indonesian stone mortar with a flat base and a uniquely shaped, angled pestle, or you can opt for the quick action of an electric blender.  The addition of the thick, syrupy sauce, nutmeg and a bruised lemon grass stalk gives the stew a rich, luscious flavour. 

Serves 4-6

INGREDIENTS

• 800g / 1lb 12oz boneless, skinless chicken thighs, cut into chunks
• 3 potatoes, peeled and cut into chunks
• 4 shallots, peeled and sliced, about 130g / 4½oz
• 6 garlic cloves, peeled and roughly chopped, about 20g / ¾oz
• 1 knob of ginger, peeled and roughly chopped, about 15g / ½oz
• 2 tablespoons vegetable oil
• 1 stalk lemongrass, white part only, bruised to release flavour
• 100ml / 3½ fl oz Kecap Manis (Indonesian sweet soy sauce)
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon white pepper
• 1 cup water
• fried shallots, for garnishing

METHOD

1. Process shallots, garlic and ginger into a paste in the bowl of a food processor.
2. Heat oil in a wok or a large frying pan over medium heat until hot.  Add the paste together with lemongrass and sauté for 3-5 minutes or until fragrant.
3. Turn the heat up to high and add the chicken, a handful at a time.  Cook until the pieces are brown all over.
4. Add the potatoes, Kecap Manis, nutmeg, salt, sugar and white pepper.  Cook for 3 minutes, stirring to combine.
5. Add the water.  Bring it to a boil, then reduce heat to low and simmer for 20 minutes, covered, until the chicken and the potatoes are tender and the liquid has reduced to a sauce.  
6. Garnish with fried shallots.  Serve with steamed rice.