Tongseng Ayam - Javanese Sweet Soy Sauce Chicken Stew

Method5 steps · about 40 min

1. 1

   Step 1: Grind shallot (100 gram), garlic (4 cloves), coriander (2 teaspoon), cumin (1/2 teaspoon), curry powder (1/2 teaspoon), nutmeg (1/4 teaspoon), salt (1/2 teaspoon) and chosen white OR black pepper into a smooth paste, adding the optional ginger/galangal only if using them. Heat 3 tbsp oil over medium heat and fry the paste until fragrant.

   Uses 3 tablespoon oil · 100 gram shallot · 4 cloves garlic · Optional 1-inch piece ginger for paste · Optional 1-inch piece galangal for paste · 2 teaspoon ground coriander (Indonesian: bubuk ketumbar) · 1/2 teaspoon ground cumin (Indonesian: bubuk jinten) · 1/2 teaspoon curry powder (Indonesian: bubuk kari)

2. 2

   Step 2: Add the 700 g bite-size chicken pieces to the fried paste and stir until their outside is no longer pink; finish cooking them in the broth.

   Uses fragrant fried spice paste in its oil · 700 gram (24 oz) chicken meat, cut into bite-sizes (Note 1)

3. 3

   Step 3: Add the bruised lemongrass (2 stalks), kaffir lime leaves (4), Indonesian bay leaves (2), 400 ml coconut milk, 4 tbsp sweet soy sauce and 750 ml chicken stock OR water. Bring to a boil, then simmer gently for about 10–15 minutes until chicken is tender and cooked through, reaching 74°C/165°F.

   Simmer chicken in tongseng broth · 13 minUses part-cooked chicken coated in fried spice paste · 2 stalks lemongrass, bruised · 4 kaffir lime leaves (Indonesian: daun jeruk) · 2 Indonesian bay leaves (Indonesian: daun salam) · 400 ml coconut milk (one source can) · 750 ml chicken stock OR water · 4 tablespoon sweet soy sauce (Indonesian: kecap manis)

4. 4

   Step 4: Reserve some tomato cubes for garnish. Add the 500 g cabbage wedges and most of the two cubed tomatoes to the cooked chicken stew. Cook for about 3 minutes until cabbage begins to wilt.

   Wilt cabbage in chicken stew · 3 minUses cooked tender chicken in coconut-sweet-soy broth · About 500 g cabbage (approximately ½ head), cut into wedges · Most of the two cubed tomatoes; reserve remaining cubes for garnish

5. 5

   Step 5: Garnish and serve: Turn off the heat, and garnish with reserved tomatoes and chopped celery leaves (1/4 cup). Serve immediately with steamed white rice, sambal rebus, fried shallots, and melinjo crackers.

   Uses chicken-cabbage-tomato stew · reserved uncooked tomato cubes for garnish · 1/4 cup chopped celery leaves (optional) · sambal rebus · fried shallots (Indonesian: bawang goreng) · melinjo crackers (Indonesian: emping) · Steamed white rice for serving (quantity unspecified)