Semur Ayam Dengan Soun - stewed chicken in dark sauce with soun

Ingredients

• 1/2chicken
• 30 gsoun (glass noodles)
• 4 clovesgarlic
• 2shallots
• 2 leavessalam leaves
• 1tomato
• 4 tbspkecap manis
• 1.2 tbspkecap asin
• 1/2 tbspsalt
• 1/2 tsppepper
• 1/2 tspnutmeg
• 1/2 tsppalm sugar
• 800 mlwater
• 1 tbspoil
• 3 tbspbawang goreng (fried shallots)

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into 10 pieces. Slice the shallots and garlic thinly, then cut the tomato into cubes.

2. 2

   Fry aromatics

   Heat the oil in a pan and fry the garlic, shallots and salam leaves for 2 minutes. Add the chicken and fry until its colour changes.

3. 3

   Build the sauce

   Add the tomato and fry until soft. Stir in the kecap manis, kecap asin, salt, pepper, nutmeg and palm sugar until well combined.

4. 4

   Simmer the chicken

   Add the 800 ml of water gradually, then cook over low heat until the chicken is done.

5. 5

   Add the soun

   Add the soun and mix well.

6. 6

   Finish and serve

   Sprinkle the bawang goreng over the top and serve.

What is semur ayam?

Semur ayam is an Indonesian chicken braise known for its dark sauce, commonly made with kecap manis. Semur is often linked to Dutch-Indonesian culinary history, while local seasonings give the dish its distinctive character.

This version simmers chicken with tomato, salam leaves and spices, then adds soun for a soft, slurpable finish. Fried shallots on top bring a crisp contrast to the saucy noodles.

Nutrition and macros by portion

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

Chicken is the main source of protein, while the soun contributes most of the carbohydrates. The oil and kecap manis contribute fat and sweetness to the dish; add a serving of fresh vegetables alongside it to balance the plate.

The ingredients that shape the sauce

Kecap manis: this thick, sweet Indonesian soy sauce gives the braise much of its colour and sweetness. Kecap asin adds a saltier soy note alongside it.

Salam leaves: these aromatic leaves are used in Indonesian cooking and are not quite the same as Mediterranean bay leaves. Leave them in during the simmer so they can flavour the liquid.

Getting the chicken ready

Even pieces: cutting the chicken into 10 pieces helps it cook at a similar pace. Fry it until its colour changes before adding the liquid, as directed in the method.

Aromatics: slice the garlic and shallots thinly so they soften during the brief frying step. Keep the heat controlled to avoid scorching them.

Simmering to tenderness

Low heat: once the water is in, let the chicken cook gently rather than boiling it hard. The recipe gives no exact simmering time, so use tenderness and doneness as your cues.

Tomato: fry it until soft before adding the water and seasonings. It will meld into the sauce as the chicken simmers.

When to add the soun

Late addition: the recipe adds the soun after the chicken is cooked, then mixes it into the braise. This gives the noodles time to take up some of the dark sauce without being simmered for the full cooking period.

Check the packet: soun can vary in thickness and preparation instructions. If your noodles need soaking first, follow their packet directions before adding them.

Serving the braise

Bawang goreng: scatter the fried shallots over the dish just before serving so they keep their crisp texture. Their savoury crunch offsets the soft chicken and noodles.

A fresh side: serve with plain rice or a crisp vegetable salad if you want to stretch the meal. Keep extra sauce with the chicken and soun for spooning over the plate.

Recipe notes & tips

• Cut the chicken into 10 pieces as specified so the pieces cook at a similar rate.
• Slice the garlic and shallots evenly to help them fry consistently.
• Add the 800 ml of water gradually, as the method directs.
• Keep the pan over low heat while the chicken simmers.
• Add the soun after the chicken is cooked, rather than at the start.
• Top the dish with bawang goreng just before serving for the best crunch.

Variations

• Add chilli: include sliced chilli with the garlic and shallots for a hotter sauce.
• Use chicken thighs: swap in an equivalent amount of bone-in thighs for a darker, richer braise.
• Add vegetables: simmer sliced carrots with the chicken until tender.
• Serve with rice: offer plain rice alongside to soak up the sauce.
• Add coriander: scatter fresh coriander over the finished dish for a fresh herbal note.

Common mistakes to avoid

• High simmer: a vigorous boil can make the chicken cook unevenly; keep the heat low.
• Burnt aromatics: garlic can scorch quickly; fry the sliced aromatics over controlled heat.
• Adding soun too early: it can become overly soft; stir it in once the chicken is done.
• Skipping the soft tomato: fry it until soft before adding the liquid so it incorporates into the sauce.
• Leaving out the garnish: add the bawang goreng at the end so it keeps its crispness.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout; add a splash of water if the sauce has thickened, keeping in mind that the soun may soften further.

Frequently asked questions