Ayam Bakar Bumbu Bawang - Fried chicken with onion

Ingredients

• 1/2chicken
• 2 cmginger
• 2 cmgalangal
• 2lemongrass stalks
• 3Indonesian bay leaves (daun salam)
• 1/2 tspsalt
• 1/2 tsppalm sugar
• 1/4 tsppepper
• 250 mlwater
• 2 tbspoil
• 8shallots
• 4 clovesgarlic
• 4red chillies
• 1 tspground coriander

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into 12 pieces. Grate the galangal and ginger, then pound or grind the shallots, garlic, red chillies and coriander into a paste.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Add the spice paste, grated ginger and galangal, lemongrass and Indonesian bay leaves; fry for 4 minutes.

3. 3

   Add the chicken

   Put the chicken in the pan and fry until its colour changes. Add the salt, pepper and palm sugar, then mix well.

4. 4

   Simmer until tender

   Pour in the water and cook the chicken gently until cooked through and the sauce has thickened.

What is ayam bakar bumbu bawang?

Ayam bakar means grilled or roasted chicken in Indonesian, while bumbu refers to a seasoned spice mixture. This recipe’s method cooks the chicken in a pan with water until tender, rather than finishing it on a grill.

The version here builds its flavour from a paste of shallots, garlic, chillies and coriander, with ginger, galangal, lemongrass and daun salam adding fragrance as the chicken simmers.

Nutrition and macros by portion

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

Chicken supplies most of the protein, while the palm sugar and any rice served alongside contribute carbohydrates; the oil contributes fat. Balance the plate with a generous serving of vegetables and rice to suit your appetite.

The spice paste

Paste: Pound or grind the shallots, garlic, red chillies and coriander together until they form a fairly even mixture. A finer paste will distribute through the sauce more smoothly.

Chillies: The recipe gives a quantity but not a heat level. Use milder or hotter red chillies according to your preference.

Build flavour in the pan

Aromatics: Fry the paste with the grated ginger and galangal, lemongrass and Indonesian bay leaves for the full 4 minutes. Keep the heat moderate and stir so the paste cooks without catching.

Chicken: Add the pieces once the aromatics have fried, and cook until their surface changes colour before seasoning and adding water.

Simmer to the right texture

Doneness: Cook gently until the chicken is cooked through; the time can vary with the size of the pieces. Check the thickest piece before serving.

Sauce: The recipe’s endpoint is a thickened sauce. If the chicken is done while the sauce is still thin, continue cooking gently until it reduces.

Ingredients that matter

Galangal: This aromatic root has a distinct, peppery fragrance. Grating it helps it mingle with the spice paste and simmering liquid.

Daun salam: Indonesian bay leaves have their own flavour profile and are not identical to European bay leaves. Keep them whole in the pan so they can be removed before serving.

How to serve it

Serve the chicken with rice to catch the savoury sauce. Plain steamed rice lets the fragrant seasoning stand out.

A fresh vegetable side, such as sliced cucumber or lightly cooked greens, gives the plate a crisp contrast to the tender chicken and reduced sauce.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Grate the ginger and galangal finely to avoid large fibrous pieces in the sauce.
• Stir the spice paste as it fries so it does not stick to the pan.
• Keep the simmer gentle after adding the water to help the chicken cook without the sauce reducing too quickly.
• Remove the lemongrass and daun salam before serving if you prefer not to have whole aromatics on the plate.

Variations

• Adjust the heat: Use fewer or milder red chillies for a gentler sauce.
• Use chicken pieces: Substitute bone-in chicken pieces for half a chicken, keeping an eye on doneness.
• Add a citrus note: Serve with lime wedges for a bright squeeze at the table.
• Serve with greens: Add a side of simply cooked greens for a fresh contrast.
• Make it more aromatic: Bruise the lemongrass stalks before adding them to the pan.

Common mistakes to avoid

• Burning the paste: Fry over moderate heat and stir regularly so the aromatics cook without catching.
• Crowding the pan: If the chicken pieces cannot sit comfortably, brown them in batches before continuing.
• Adding water too early: Let the paste and aromatics fry for the stated 4 minutes first.
• Reducing the sauce too far: Keep an eye on the pan and stop once the chicken is cooked and the sauce has thickened.
• Skipping the doneness check: Check a thick piece of chicken before serving, as piece size affects cooking time.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until steaming hot throughout, adding a splash of water if the sauce has become too thick.

Frequently asked questions