Ayam Gongso - chicken in a spicy sweet sauce with cabbage

Ingredients

• 500 gchicken thighs
• 1lime, juiced
• 3kaffir lime leaves
• 2lemongrass stalks
• 500 mlwater
• 3 tbspkecap manis
• 5red bird’s eye chillies
• 1tomato
• 3cabbage leaves
• 1/4 tsppalm sugar
• 1/2 tspsalt
• 3 tbspoil
• 6shallots
• 4 clovesgarlic
• 3roasted candlenuts
• 7red curly chillies
• 1 cmfresh ginger

Instructions

1. 1

   Season the chicken

   Rub the chicken with the lime juice and leave it for 5 minutes. Rinse it, then cut it into pieces.

2. 2

   Prepare the vegetables

   Dice the tomato and roughly chop the cabbage leaves.

3. 3

   Make the spice paste

   Pound or grind the shallots, garlic, roasted candlenuts, red curly chillies and ginger into a paste.

4. 4

   Fry the paste

   Heat the oil in a pan. Add the spice paste, kaffir lime leaves and lemongrass, then fry for 5 minutes.

5. 5

   Cook the chicken

   Add the chicken and cook until its colour changes.

6. 6

   Simmer the sauce

   Add the water, bird’s eye chillies, palm sugar and salt. Cook over low heat until the sauce has thickened.

7. 7

   Add vegetables

   Stir in the kecap manis, tomato and cabbage. Cook, stirring, until the cabbage has softened, then serve.

What is ayam gongso?

Ayam gongso is an Indonesian chicken dish cooked in a savoury, sweet and spicy sauce; gongso refers to cooking ingredients together in a pan. This version combines chicken with kecap manis, a fragrant chilli paste, tomato and cabbage.

The contrast is what makes it work: the kecap manis brings sweetness and depth, while chillies and aromatics add warmth. Cabbage softens in the sauce and gives the finished dish a tender vegetable element.

Nutrition and macros by portion

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

The chicken provides most of the protein, while the kecap manis and palm sugar contribute carbohydrates and the oil contributes fat. Serve it with a moderate portion of rice and add extra fresh vegetables to balance the plate.

Building the spice base

Spice paste: grind the shallots, garlic, candlenuts, curly chillies and ginger thoroughly so they cook evenly. Fry it with the kaffir lime leaves and lemongrass for the full 5 minutes to bring out its aroma.

Aromatics: bruise the lemongrass before cooking to help release its fragrance, then leave it in the pan while the sauce simmers.

Getting the chicken ready

Lime: coating the chicken in lime juice for 5 minutes gives it a bright, citrusy start. Rinse it as directed before cutting it into pieces.

Browning cue: cook the chicken in the fried paste until its colour changes before adding the water. This lets the pieces pick up the aromatic base.

Thickening the sauce

Gentle simmer: keep the heat low after adding the water, bird’s eye chillies, palm sugar and salt. Let the liquid reduce until it thickens rather than rushing it over high heat.

Final additions: add the kecap manis, tomato and cabbage once the sauce has thickened. Stir as the cabbage softens so the ingredients are coated without losing the cabbage’s texture.

Choosing the chillies

Curly chillies: these go into the ground paste and provide its chilli flavour throughout the sauce. Bird’s eye chillies are added whole or as given in the method, bringing a sharper burst of heat.

For a milder result, remove the seeds from the chillies before preparing them. Keep the varieties separate in the recipe so the paste and simmering sauce retain their different roles.

What to serve with it

Rice: steamed rice is a natural partner for the sweet-spicy sauce and makes it easy to serve the dish as a main meal. Spoon some sauce over the rice along with the chicken and softened cabbage.

Fresh contrast: a simple cucumber side or fresh herbs can balance the richness of the sauce without competing with its fragrant spices.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar rate.
• Grind the spice paste finely for a more even sauce.
• Keep the heat low during the simmer so the sauce reduces steadily.
• Taste the sauce before serving and adjust the seasoning only if needed.
• Add the cabbage at the end so it softens without becoming overly limp.

Variations

• Milder sauce: remove the chilli seeds before grinding the curly chillies.
• More vegetables: add extra cabbage alongside the amount in the recipe.
• Citrus lift: serve with lime wedges for an extra squeeze at the table.
• Rice bowl: spoon the chicken and sauce over steamed rice for a complete serving.
• Boneless option: use boneless chicken thighs cut into pieces, keeping the cooking cues the same.

Common mistakes to avoid

• Skipping the paste-frying stage: fry it for the full 5 minutes to develop its aroma.
• Adding the kecap too early: wait until the sauce has thickened, as directed.
• Using high heat to simmer: keep the pan on low so the sauce thickens gradually.
• Overcooking the cabbage: stir it in at the end and stop when it has softened.
• Cutting uneven chicken pieces: aim for similar-sized pieces so they cook consistently.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has become too thick.

Frequently asked questions