Ayam Woku: Manado Spiced Chicken

Method9 steps · about 1 hr 10 min

1. 1

   Step 1: Squeeze the small lime (1) and rub its juice over the portioned chicken (1). Keep refrigerated while preparing the paste; do not rinse raw poultry.

   Uses 1 medium chicken, cut to pieces · 1 small lime

2. 2

   Step 2: Blend into a fine paste: big red chillies (4), bird’s eye chillies (5), shallots (8), garlic (3 cloves), turmeric (2 cm), ginger (3 cm), candlenuts (4) and tomato.

   Uses 4 big red chillies, chopped · 5 bird’s eye chillies · 8 small shallots, peeled, chopped · 3 cloves garlic, peeled, chopped · 3 cm ginger, peeled, chopped · 2 cm turmeric, peeled, chopped · 4 candlenuts, chopped · 1 red tomato, chopped

3. 3

   Step 3: In a wok, heat the oil (3 tbsp) in a medium heat, and then sauté the chilli paste.

   Uses 3 tbsp cooking oil · Prepared woku chilli-spice paste

4. 4

   Step 4: Add the lemongrass (1), pandan leaves, kaffir lime leaves (4) and turmeric leaves (1). Fry for another 4 minutes until fragrant.

   Sauté woku herbs until fragrant · 4 minUses Sautéed woku paste · 1 lemongrass, bruised, cut to 4 cm pieces · 4 kaffir lime leaves · 1 pandanus leaf, cut into 3 cm pieces · 1 turmeric leaf (optional), cut to small pieces

5. 5

   Step 5: Add the chicken pieces, fry for about 2 minutes, then add water (200 ml).

   Fry chicken in paste before adding water · 2 minUses Prepared sautéed woku paste and herbs · Lime-rubbed chicken · 200 ml water

6. 6

   Step 6: Add the salt (to taste).

   Uses Chicken with woku paste, herbs and water · Salt to taste

7. 7

   Step 7: Cook over medium heat for about thirty minutes until the sauce thickens and the chicken is cooked through. Check 74°C (165°F) in the thickest part, avoiding bone, and continue cooking if needed.

   Simmer chicken · 30 minUses Seasoned chicken in woku sauce

8. 8

   Step 8: Add the spring onion (3 stalks) and basil leaves, cook for around 1 minute and then turn off the heat.

   Finish woku with spring onion and kemangi · 1 minUses Cooked chicken in thick woku sauce · 3 stalks spring onions, chopped · A handful of kemangi leaves (Indonesian basil)

9. 9

   Step 9: Transfer the dish to a serving plate.

   Uses Finished pot-cooked ayam woku