Semur Ayam Merica Hitam - stewed chicken with black pepper

Ingredients

• 1/2chicken
• 750 mlwater
• 2salam leaves
• 2 cmgalangal
• 1/2 tbspblack pepper
• 4 tbspkecap manis
• 3 tbspoil
• 4shallots
• 4 clovesgarlic
• 1 1/2 tspcoriander
• 3candlenuts
• 1 tspsalt

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 8 pieces.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, coriander, candlenuts and salt into a paste.

3. 3

   Fry the paste

   Heat the oil in a pan and fry the spice paste with the salam leaves and galangal for 4 minutes.

4. 4

   Brown the chicken

   Add the chicken and fry it until lightly browned.

5. 5

   Add seasoning

   Add the kecap manis and black pepper, then mix well.

6. 6

   Stew until done

   Add the water a little at a time and cook slowly until the chicken is done.

What is semur ayam merica hitam?

Semur ayam is an Indonesian chicken stew, known for its use of kecap manis, a thick, sweet soy sauce. This version adds black pepper for a warm, savoury counterpoint to the sauce.

The chicken is first cooked with a ground spice paste, then simmered with water until tender. That sequence builds flavour in the pan before the stew finishes cooking.

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 kecap manis contributes carbohydrates and the oil contributes fat. Serve it with a sensible portion of rice and vegetables to make a more balanced plate.

The aromatic ingredients

Spice paste: shallots, garlic, coriander, candlenuts and salt are pounded or ground together. A fine, even paste helps the seasoning spread through the cooking liquid.

Fragrant additions: salam leaves and galangal fry with the paste, while black pepper and kecap manis go in with the chicken. Salam leaves are a distinctive Indonesian ingredient; they are not the same as Mediterranean bay leaves.

Getting the browning right

Fry the paste with the salam leaves and galangal for the full 4 minutes, stirring so it cooks evenly. Add the chicken and fry until lightly browned, rather than aiming for a deep crust.

Keep the heat moderate if the paste starts catching on the pan. The recipe calls for a gentle fry, not a hard sear.

Simmering to tenderness

Add the water little by little, mixing as you go, then let the chicken cook slowly. A gentle simmer gives the pieces time to cook through while taking on the seasoned liquid.

Doneness: check that the thickest part of a piece is cooked through. The recipe does not specify a fixed simmering time, so use the chicken’s doneness as your cue.

Serving the stew

Rice: serve the chicken and its sauce with plain rice, which soaks up the sweet, peppery liquid. Add a simple vegetable side if you would like more colour and freshness on the plate.

Sauce: spoon it over the chicken just before serving. If it is thinner than you prefer, continue cooking gently until it reaches the consistency you like.

Recipe notes & tips

• Cut the chicken into 8 similarly sized pieces so they cook at a similar pace.
• Grind the bumbu paste as evenly as you can for consistent seasoning.
• Stir the paste while frying to help prevent it sticking or scorching.
• Add the water gradually, mixing well after each addition.
• Keep the stew at a gentle simmer rather than letting it boil rapidly.

Variations

• More pepper: add extra black pepper for a stronger peppery note.
• Fresh coriander: finish with chopped coriander leaves for a fresh garnish.
• Vegetable side: serve with lightly cooked greens to add a contrasting texture.
• Extra sauce: add a little more water during cooking if you prefer a looser stew.
• Boneless chicken: use boneless pieces and check them for doneness earlier.

Common mistakes to avoid

• Rough spice paste: grind the bumbu more finely so its flavours distribute evenly.
• Scorched aromatics: stir the paste and lower the heat if it begins to catch.
• Crowded pan: brown the chicken in batches if the pieces do not fit in a single layer.
• Water added all at once: pour it in gradually, mixing as directed.
• Guessing doneness: check the thickest chicken piece before serving.

How to store

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

Frequently asked questions