Ayam Mercon - very spicy chicken (fireworks)

Ingredients

• 1chicken
• 1 teaspoonlime juice
• 2salam leaves
• 2kaffir lime leaves (jeruk purut)
• 2lemongrass stalks, white parts
• 2 cmgalangal
• 1/2 teaspoonsalt
• 1/2 teaspoonpepper
• 1 teaspoonpalm sugar
• 250 mlchicken stock
• to tasteoil
• 9red chillies
• 11red chillies (bird's-eye)
• 1 teaspoonebi (dried shrimp)
• 6shallots
• 4 clovesgarlic

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into 20 pieces. Toss it with the lime juice, salt and pepper, then leave to marinate for 15 minutes.

2. 2

   Brown the chicken

   Heat oil in a pan and cook the chicken until browned. Lift it out and set it aside.

3. 3

   Make the paste

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

4. 4

   Fry the aromatics

   Heat 3 tablespoons of oil in a pan. Fry the paste with the salam leaves, kaffir lime leaves, lemongrass and galangal for 4 minutes.

5. 5

   Simmer until tender

   Add the chicken and mix it well with the paste. Add the palm sugar and chicken stock, then simmer gently until the chicken is cooked through and the sauce has thickened.

What is ayam mercon?

Ayam mercon is an Indonesian chicken dish whose name suggests an explosive, very spicy result. This version uses red chillies and bird's-eye chillies alongside familiar Indonesian aromatics.

The method builds flavour in stages: the chicken is browned, then simmered with a freshly ground paste, fragrant leaves and stock. That gives the sauce time to cling to the chicken as it thickens.

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 cooking oil is the main source of fat. The palm sugar contributes some carbohydrate, and rice served alongside would add more. Pair a portion with vegetables and rice, adjusting the rice to suit your appetite.

The chilli paste

Chillies: The recipe combines red chillies with bird's-eye chillies for a strong heat. If you want to control the intensity, remove some seeds before grinding.

Ebi: Dried shrimp adds a savoury note to the paste. Grind it thoroughly with the shallots and garlic so it is evenly distributed.

Fragrant aromatics

Leaves: Salam and kaffir lime leaves bring distinct, fragrant notes to the pan. Bruise them lightly before frying if you want to help release their aroma.

Lemongrass and galangal: Use the white part of the lemongrass, as specified, and cut or bruise the aromatics so they can flavour the sauce while it simmers.

Browning and simmering

Browning: Cook the chicken in batches if necessary, leaving space around the pieces so they colour rather than steam. Set them aside once browned; they finish cooking in the sauce.

Simmering: Keep the heat gentle after adding the stock. The dish is ready when the chicken is cooked through and the sauce has thickened.

Getting the sauce right

The recipe gives a visual cue rather than a fixed simmering time, so check the chicken and sauce as they cook. If the liquid reduces too quickly before the chicken is done, lower the heat and keep the pan covered or add a small splash of stock.

For a thicker finish, uncover the pan towards the end and let the sauce reduce gently, stirring so it does not catch on the bottom.

How to serve it

Serve the chicken with steamed rice to catch the chilli-rich sauce. Plain rice offers a mild contrast to the heat.

A simple side of vegetables, such as cucumber or lightly cooked greens, adds freshness and variety to the plate.

Recipe notes & tips

• Wear gloves when handling the bird's-eye chillies and wash your hands before touching your face.
• Grind the paste finely for a more even coating on the chicken.
• Brown the chicken in batches if the pan is crowded.
• Stir the paste as it fries so it cooks evenly without scorching.
• Taste the sauce near the end and adjust the seasoning to your preference.

Variations

• Milder heat: Remove the chilli seeds or reduce the bird's-eye chillies.
• Extra heat: Keep the chilli seeds in the paste.
• Chicken pieces: Use bone-in or boneless pieces, checking that they are fully cooked before serving.
• More vegetables: Add quick-cooking vegetables towards the end so they retain some bite.
• Citrusy finish: Serve with lime wedges for diners to squeeze over their portions.

Common mistakes to avoid

• Crowded pan: The chicken may steam instead of browning; cook it in batches.
• Scorched paste: Keep it moving in the pan and lower the heat if it starts to catch.
• Uneven paste: Grind the shallots, garlic, chillies and ebi until they form a consistent mixture.
• Rushed simmer: Give the chicken time to cook through and the sauce time to thicken.
• Over-reduced sauce: Keep the heat gentle and add a little stock if the pan becomes dry before the chicken is done.

How to store

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

Frequently asked questions