.gif "Spiced Chicken Stew With Potatoes (Semur Ayam)")
Serves 4-6
3 tbsp vegetable oil, plus extra for deep-frying
800g chicken thighs, deboned and cut into cubes
20g garlic, peeled and sliced
30g shallots, peeled and sliced
20g galangal, peeled, sliced and bruised
3 tbsp kicap manis
2 tbsp soy sauce (kecap asin)
1 tbsp oyster sauce
2 tbsp sweet chilli sauce
500ml chicken stock
200g potatoes, peeled, sliced and deep-fried until golden
salt, to taste
¼ tsp ground white pepper
fried shallots, for garnishing
lime wedges, for garnishing
finely chopped kaffir lime leaves, for garnishing
Spiced Chicken Stew With Potatoes (Semur Ayam)
1. Heat sufficient oil for deep-frying to 180C then fry the chicken cubes for 1 min, until golden. Remove and place on a wire rack to drain.
2. Heat 3 tbsp oil in heavy saucepan. Sauté garlic, shallots and galangal over medium heat until fragrant.
3. Add kicap manis, soy sauce, oyster sauce and sweet chilli sauce and continue to sauté until ingredients are
evenly coated and glazed.
4. Add stock, bring to a boil and simmer for 1 min, then add chicken and bring to a boil again.
5. Reduce heat and simmer, stirring continuously, until chicken is tender.
6. Remove chicken from the sauce and keep warm, then reduce the sauce to a syrupy consistency.
7. Mix in fried potatoes and chicken. Season to taste with salt and pepper.
8. Garnish with fried shallots, lime wedges and chopped kaffir leaves and serve immediately.