Ingredients

  • Serves 3
    • 1 whole free-range chicken (cut into 6 parts)

    • 1 potato (peeled & diced 5 cm)

    • 1 stick lemongrass (bruised)

    • 5 tbsp sweet soy sauce

    • 1 tsp chicken powder

    • ½ tsp nutmeg (grated)

    • salt and pepper (a pinch)

    • 1 liter water

    • 3 tbsp oil (for sautéing)

    • 2 tbsp fried shallots (for serving)

    Spice paste

    • 5 shallots

    • 5 garlic cloves 

    • 2 cm ginger

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Recipe Courtesy of
Yuda Bustara

Semur Ayam / Indonesian Chicken Stew

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Semur or smoor in Dutch, is a stew dish that is a must have during the festive season. This wholesome, earthy dish is commonly made using beef but this recipe is a variation of the traditional dish, and uses chicken instead. Tuck into a good Semur, with its perfect balance of savouriness and sweetness that comes from using Indonesian sweet soy sauce, and delicious crunch from the fried shallots that deck this festive treat.
  • Easy
  • 10 min
  • 30 min
  • 5 min
  • 6 steps
  • 13 Ingredients
  • Easy
  • 6 steps
  • 13 Ingredients
  • 10 min
  • 30 min
  • 5 min

Directions

  1. Make The Spice

    • First, make a spice paste by blending the shallots, garlic cloves and ginger. 

    • In a pan, saute the spice paste until it dries up. 

    • Once it has dried up, add oil and lemongrass. Cook until fragrant.



  2. Cook The Ingredients

    • Add the potato, chicken, sweet soy sauce, nutmeg, chicken powder, salt and pepper. Add water to cover and mix well.

    • Cook over a low heat until the chicken is tender and the gravy has thickened.

      You can also cook this in a slow cooker. 

    Cook The Ingredients


Plate & Serve!

  • Remove from the heat, sprinkle with fried shallots and serve with warm rice.
Plate & Serve!
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    Ingredients
    • Serves 3
      • 1 whole free-range chicken (cut into 6 parts)

      • 1 potato (peeled & diced 5 cm)

      • 1 stick lemongrass (bruised)

      • 5 tbsp sweet soy sauce

      • 1 tsp chicken powder

      • ½ tsp nutmeg (grated)

      • salt and pepper (a pinch)

      • 1 liter water

      • 3 tbsp oil (for sautéing)

      • 2 tbsp fried shallots (for serving)

      Spice paste

      • 5 shallots

      • 5 garlic cloves 

      • 2 cm ginger

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