Bekakak - fried stewed chicken

Ingredients

• 1chicken
• 1000 mlwater
• 2Indonesian bay leaves (daun salam)
• 1/2 tbspsalt
• 500 mloil
• 6 cmturmeric
• 5 clovesgarlic
• 6 cmgalangal
• 2lemongrass stalks

Instructions

1. 1

   Prepare the chicken

   Butterfly the chicken and remove the beak and nails.

2. 2

   Make the spice paste

   Pound or grind the turmeric, garlic, galangal and lemongrass into a paste.

3. 3

   Simmer until cooked

   Heat the water in a pan. Add the chicken, spice paste, salt and Indonesian bay leaves, then cook until the chicken is done.

4. 4

   Drain the chicken

   Remove the chicken from the pan and leave it to drain.

5. 5

   Fry until browned

   Heat the oil in a pan and fry the chicken until browned.

6. 6

   Cut and serve

   Cut the chicken into pieces and serve.

What is bekakak?

Bekakak is an Indonesian chicken dish, and this version combines simmering with a final fry. The chicken cooks in a fragrant mixture of turmeric, garlic, galangal and lemongrass before being browned in oil.

Simmering seasons the meat and cooks it through, while the last step adds colour and a fried exterior. The result is a useful centrepiece to cut into portions at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the frying oil contributes much of the fat; the recipe contains no substantial starchy ingredient. Pair a portion with vegetables and rice if you want a plate with both fresh produce and a source of carbohydrates.

The spice paste

Turmeric: it gives the paste its warm flavour and golden colour. Pound or grind it with the other aromatics so it spreads evenly over the chicken.

Galangal and lemongrass: these bring the paste its distinctive fragrant, citrusy notes. If using lemongrass stalks, chop them enough to help them break down during grinding.

Simmering before frying

Cooking the chicken in water with the paste, salt and Indonesian bay leaves is the key first stage. Keep it at a steady simmer and check that the meat is cooked before removing it.

Drain the chicken before frying. A drier surface browns more readily and is less likely to make hot oil spit.

Getting an even brown

Use a pan large enough to accommodate the chicken, or fry it in manageable pieces if needed. Turn it as it browns so the colour develops across the surface.

The recipe gives no frying temperature or duration, so use the colour as your cue: remove the chicken once it is browned, rather than waiting for a fixed time.

Serving the chicken

Cut the fried chicken into pieces just before serving so it is easy to share. Rice makes a straightforward accompaniment, and fresh vegetables or a crisp salad bring contrast to the rich, fried finish.

For a more complete plate, serve the chicken with a vegetable side and rice, adjusting the amount of each to suit the meal.

Recipe notes & tips

• Grind the aromatics thoroughly so the paste coats the chicken more evenly.
• Use a pan with enough room to simmer the chicken without crowding it.
• Let the chicken drain well before it goes into the hot oil.
• Fry in batches if the chicken does not fit comfortably in the pan.
• Turn the chicken carefully to brown multiple sides without breaking the skin.

Variations

• Add chilli: include fresh chilli in the spice paste for a hotter finish.
• Use chicken portions: simmer and fry cut pieces instead of a whole butterflied chicken.
• Add lime: serve with lime wedges for a bright squeeze at the table.
• Serve with sambal: offer sambal on the side for extra heat.
• Add vegetables: serve with cucumber or leafy vegetables for a fresh contrast.

Common mistakes to avoid

• Coarse spice paste: grind the aromatics more finely so they flavour the chicken evenly.
• Insufficient simmering: check that the chicken is cooked through before removing it from the pan.
• Wet chicken: let it drain well before frying to reduce splattering and encourage browning.
• Crowded frying pan: fry in batches so the chicken has room to brown.
• Over-frying: remove the chicken once browned, as the recipe's first cooking stage has already cooked it.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout; an oven or air fryer can help refresh the fried surface.

Frequently asked questions