Semur Ayam Recipe

Semur Ayam Recipe

(Spiced Chicken Stew with Potatoes)


800 g chicken thighs (legs), boned

3 tablespoons vegetable oil and enough for deep-frying

20 g garlic, peeled and sliced

30 g shallots, peeled and sliced

20 g galangal (laos), peeled, sliced and bruised

500 ml chicken stock

200 g potatoes, peeled, sliced and deep-fried until golden

a pinch of salt or to taste

╝ teaspoon ground white pepper or to taste



3 tablespoons sweet soy sauce (kecap manis)

2 tablespoons salty soy sauce (kecap masin)

1 tablespoon oyster sauce

2 tablespoons sweet chili sauce



Crisp-fried shallots

Lime wedges

Finely chopped kaffir lime leaves



Cut chicken thigh meat into 2.5cm cubes.  Set aside.  Heat sufficient oil for deep-frying chicken to 180 degrees Celsius, then fry for 1 minute.  Remove and place on a wire rack to drain.  Heat 3 tablespoons oil in a heavy saucepan.  Add garlic, shallots and galangal.  SautÚ over medium heat until fragrant.  Add all seasoning ingredients and continue to sautÚ until solid ingredients are evenly coated and glazed.  Add stock, bring to the boil and simmer for 1 minute, then add chicken and return to the boil.  Reduce heat and simmer, stirring continuously, until chicken is tender.  Remove chicken from sauce and keep warm, then reduce sauce to a syrupy consistency.  Mix in fried potatoes and chicken.  Season to taste with salt and pepper.  Dish out, garnish as desired and serve.


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