Indonesian Sweet Soy Chicken Stew

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 teaspoons grated ginger 2 teaspoons grated ginger
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1 cup (240 ml) kecap manis (Indonesian sweet soy sauce) 1 cup (240 ml) kecap manis (Indonesian sweet soy sauce)
• 2 cups (470 ml) chicken broth 2 cups (470 ml) chicken broth
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the minced garlic, chopped shallots, and grated ginger to the pot. Sauté until fragrant and golden brown.
3. 3.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
4. 4.
   In a small bowl, mix together the ground coriander, ground cumin, and ground cloves. Sprinkle the spice mixture over the chicken and stir well to coat.
5. 5.
   Pour in the kecap manis, chicken broth, tamarind paste, and brown sugar. Stir to combine.
6. 6.
   Add the bay leaves to the pot and season with salt and pepper to taste.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the chicken is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves before serving.
9. 9.
   Garnish with fresh cilantro and serve the Indonesian Sweet Soy Chicken Stew hot with steamed rice.

Treat your ingredients with care...

• Chicken — For the best flavor and texture, use bone-in and skin-on chicken pieces. This will add richness to the stew and keep the meat tender during the cooking process.

Tips & Tricks

• To enhance the flavors, marinate the chicken in the spice mixture for 30 minutes before cooking.
• Adjust the sweetness of the dish by adding more or less brown sugar according to your taste preference.
• For a spicier version, add a chopped chili pepper or a teaspoon of chili flakes to the sauce.
• Serve the stew with a side of pickled vegetables to add a tangy contrast to the rich flavors.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Indonesian Sweet Soy Chicken Stew hot with steamed rice. The rice will absorb the flavorful sauce, creating a perfect balance of tastes. Garnish with fresh cilantro for a pop of freshness.

Presentation advice

Present the Indonesian Sweet Soy Chicken Stew in a deep serving dish, allowing the glossy sauce to shine. Arrange the chicken pieces on top and sprinkle with fresh cilantro for an attractive touch. Serve with a side of steamed rice in a separate bowl.