Ayam Fungkai - stewed chicken with sugar cane from Kalimantan

Ingredients

• 1chicken
• 500 gsugar cane
• 1 tsppalm sugar
• 2 tbspkecap manis
• ½ tbspsalt
• ½ tsppepper
• 800 mlwater
• 5shallots
• 4 clovesgarlic
• 2 cmkencur (bitterroot)

Instructions

1. 1

   Cut the ingredients

   Cut the chicken into 10 pieces and cut the sugar cane into pieces.

2. 2

   Make the paste

   Pound or grind the shallots, garlic and kencur into a paste.

3. 3

   Marinate the chicken

   Mix the chicken with the paste, salt, pepper, palm sugar and kecap manis. Leave to marinate for 90 minutes.

4. 4

   Arrange in the pan

   Put the sugar cane in a pan, place the chicken and its marinade on top, then add the water.

5. 5

   Cook until tender

   Cook the chicken slowly until done. Serve it with the sugar cane and sauce.

What is Ayam Fungkai?

Ayam Fungkai is a chicken stew associated with Kalimantan, Indonesia, cooked with pieces of sugar cane. This version pairs the cane's gentle sweetness with kecap manis and a freshly pounded aromatic paste.

The chicken marinates before it goes into the pan, giving the seasoning time to coat the pieces. Slow cooking then brings the chicken, cane and sauce together.

Nutrition and macros by portion

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

Chicken provides most of the protein, while the palm sugar, kecap manis and sugar cane contribute carbohydrates. Fat comes mainly from the chicken, with the amount depending on the cut and whether the skin is left on. Serve with vegetables alongside and choose a rice portion that suits the rest of your meal.

The aromatic paste

Shallots: pounding them with the garlic and kencur makes a paste that can cling to the chicken and season the cooking liquid.

Kencur: this aromatic root is a distinctive part of the seasoning. If it is unfamiliar, look for it in an Indonesian or Southeast Asian grocery.

Sugar cane in the stew

Cut the cane into pieces that fit comfortably in the pan. It cooks alongside the chicken and is served with the finished dish.

The recipe uses palm sugar as well as cane and kecap manis, so keep the stated amounts in the marinade for the intended sweet-savoury balance.

Marinating and arranging

Marinating time: allow the chicken to sit with the paste, salt, pepper, palm sugar and kecap manis for the full 90 minutes stated in the method.

Layering: place the sugar cane underneath the chicken and add the marinade and water to the pan. This keeps the cane in the cooking liquid as the chicken cooks.

Slow cooking cues

Keep the heat low enough for the chicken to cook gradually rather than boil hard. The method does not specify a cooking time, so check that the thickest pieces are cooked through before serving.

The finished sauce should be savoury and sweet, with enough liquid to spoon over the chicken. Follow the recipe's instruction to serve the chicken with both the cane and sauce.

What to serve alongside

Serve the chicken and sauce with plain rice to make a simple meal. A lightly dressed or steamed vegetable side can add a fresh contrast to the sweet, savoury stew.

Recipe notes & tips

• Cut the chicken into 10 pieces as directed so the pieces cook together in the same pan.
• Pound the aromatics finely for a paste that coats the chicken evenly.
• Keep the 90-minute marinating time in mind when planning the meal.
• Use a pan large enough to hold the cane, chicken and 800 ml water without crowding.
• Cook gently and check the thickest chicken pieces before serving.

Variations

• Add vegetables: serve steamed greens alongside the stew for a fresh contrast.
• Adjust the sweetness: use a little less palm sugar for a less sweet sauce.
• Use chicken pieces: start with 10 pieces if you do not want to cut up a whole chicken.
• Serve with rice: offer plain rice to accompany the sauce.
• Make the paste by hand: pound the shallots, garlic and kencur together for a traditional coarse texture.

Common mistakes to avoid

• Skipping the marinade: leave the chicken with the seasonings for the stated 90 minutes.
• Cooking too fast: lower the heat so the chicken can stew slowly rather than boil vigorously.
• Cutting uneven pieces: aim for 10 manageable chicken pieces so they cook more evenly.
• Leaving out the marinade: add it to the pan with the chicken, as it forms part of the sauce.
• Serving without the sauce: spoon the cooking liquid over the chicken as directed.

How to store

Refrigerate 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