Ingredients

  • Serves 2-4 people
  • 1 chicken thigh cut into smaller pieces

  • 700 ml coconut water

  • 150 g palm sugar

  • 50 g tomato sauce

  • 8 g salt

  • 60 g sweet soy sauce

  • 15 g fried onions

  • Ground spices :

    50 g shallots

  • 30 g garlic

  • 15 g candlenut

  • 5 g coriander

  • 3 g cumin

  • 15 g ginger

  • 15 g galangal

  • Dipping Spices:

    2 stalks lemongrass, smashed

  • 3 bay leaves

  • 5 lime leaves

Ayam Bacem (Slow-Cooked Chicken)
Recipe Courtesy of
Darmawan

Ayam Bacem (Slow-Cooked Chicken)

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Ayam Bacem originates from Central Java and Yogyakarta. The locals enjoy Bacem for its sweet taste, mainly derived from palm sugar. Dibacem is a slow-cooking method where the ingredients are boiled with sugar or salt and allowed to simmer till all seasoning is fully absorbed. Hearty and full of flavour, Ayam Bacem is usually eaten with warm rice.
  • Easy
  • 20 min
  • 60 min
  • 10 min
  • 6 steps
  • 17 Ingredients
  • Easy
  • 6 steps
  • 17 Ingredients
  • 20 min
  • 60 min
  • 10 min

Directions

  1. Prepare the spice paste

    • Puree the shallots, garlic, candlenut, coriander, cumin, ginger and galangal into a paste.



  2. Prepare the sauce

    • Prepare a medium-sized saucepan, then add coconut water, ground spices, lemongrass, bay leaves and lime leaves and bring to a boil.  

    Prepare the sauce


  3. Add seasoning and the chicken

    • Once boiling, add palm sugar, tomato sauce, salt and sweet soy sauce.

    • Stir continuously till the sugar completely dissolves.

    • Then add the chicken.

    You many use other parts of the chicken according to your preference.

    If you like it spicy, add chilies in small quantities.

    Add seasoning and the chicken


  4. Cook until the sauce is reduced

    • Cook the chicken on medium heat until it boils.

    • Then reduce to a low heat and continue cooking for 1 hour until the sauce reduces and thickens.

    • After the chicken is cooked, set aside.
    Cook until the sauce is reduced


Plate and Serve!

  • Arrange the chicken on a serving plate, sprinkle with fried onions and serve.

Ayam Bacem can also be served fried or grilled.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 chicken thigh cut into smaller pieces

    • 700 ml coconut water

    • 150 g palm sugar

    • 50 g tomato sauce

    • 8 g salt

    • 60 g sweet soy sauce

    • 15 g fried onions

    • Ground spices :

      50 g shallots

    • 30 g garlic

    • 15 g candlenut

    • 5 g coriander

    • 3 g cumin

    • 15 g ginger

    • 15 g galangal

    • Dipping Spices:

      2 stalks lemongrass, smashed

    • 3 bay leaves

    • 5 lime leaves

    Nutrition
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