Ayam Taoco Cabai Hijau - Green spicy chicken

Ingredients

• 1/2chicken
• 3garlic cloves
• 5shallots
• 2salam leaves
• 2lemongrass stalks
• 3green chillies
• 4green tomatoes
• 2 tbspsalted tauco (fermented soybean paste)
• 1/4 tspsalt
• 1/4 tsppepper
• 1/2 tsppalm sugar
• 1/2 tspkecap asin (Indonesian light soy sauce)
• 500 mlwater
• 1 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into 10 pieces. Mince the garlic and finely slice the shallots. Cut the green chillies and tomatoes into small pieces.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Add the garlic, shallots, lemongrass and salam leaves, then fry for 4 minutes.

3. 3

   Soften the vegetables

   Add the chillies and tomatoes and fry until they have softened.

4. 4

   Brown the chicken

   Stir in the tauco and chicken, then fry until the chicken is browned.

5. 5

   Season the chicken

   Add the salt, pepper, palm sugar and kecap asin, and mix well.

6. 6

   Simmer until cooked

   Pour in the water and cook slowly until the chicken is done.

What is ayam taoco cabai hijau?

Ayam means chicken, while taoco (also written tauco) is a fermented soybean paste used in Indonesian cooking. Cabai hijau refers to green chillies, which give this version its fresh, lively heat.

Here, chicken is cooked with green tomatoes, aromatics and tauco in a savoury sauce. The paste brings depth and saltiness, while the tomatoes soften into the simmering liquid.

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 the oil contributes fat; any carbohydrates are mainly from the palm sugar and vegetables. Serve with a measured portion of rice and add greens or cucumber to round out the plate.

The ingredients that build flavour

Tauco: salted fermented soybean paste is the main source of savoury depth. It can vary in saltiness, so taste the sauce before adding extra salt.

Salam and lemongrass: these fragrant leaves and stalks perfume the cooking liquid. Bruise the lemongrass lightly to help release its aroma, and remove the woody stalks and salam leaves before serving.

Getting the chicken ready

Even pieces: cutting the half chicken into 10 pieces helps them cook at a similar pace. If the pieces vary in size, check the larger ones for doneness before serving.

Browning: fry the chicken with the tauco until its surface has colour. This gives the dish a deeper flavour before the water is added.

How to judge the simmer

Gentle heat: once the water is added, keep the pan at a slow simmer rather than a hard boil. This gives the chicken time to cook without the sauce reducing too quickly.

Doneness: check a thick piece near the bone; the meat should be cooked through and easy to separate. If it needs longer, continue simmering and add a little water if the pan is becoming dry.

Balancing the sauce

Saltiness: tauco and kecap asin both contribute salt, so taste the sauce after they have been mixed in. Adjust the seasoning carefully, especially if your tauco is particularly salty.

Heat: the green chillies provide the spice, while the green tomatoes add a tart note. For a milder result, remove the chilli seeds before cutting them.

What to serve alongside

Rice: serve the chicken with steamed rice to soak up the salty, aromatic sauce. Plain rice also balances the chilli and fermented soybean flavours.

Fresh sides: add sliced cucumber or lightly cooked greens for contrast. Keep side dishes simply seasoned so they do not compete with the tauco.

Recipe notes & tips

• Cut the chicken into pieces of similar size so they cook more evenly.
• Finely slice the shallots so they soften during the brief aromatic fry.
• Bruise the lemongrass stalks before cooking to release more fragrance.
• Taste the sauce before adding extra salt because tauco and kecap asin are salty.
• Keep the simmer gentle after adding the water.
• Remove the salam leaves and lemongrass before serving.

Variations

• Milder heat: remove the green chilli seeds before chopping.
• More vegetables: add extra green tomatoes for a tangier, more vegetable-rich sauce.
• Chicken thighs: use bone-in thighs, cut into pieces, in place of the half chicken.
• Extra fragrance: add a little more bruised lemongrass to the simmer.
• No palm sugar: leave it out for a sharper, less rounded sauce.

Common mistakes to avoid

• Adding salt too early: tauco and kecap asin are already salty, so taste the sauce before adjusting.
• Boiling hard: a vigorous boil can reduce the liquid too fast; lower the heat to a gentle simmer.
• Uneven chicken pieces: very different sizes cook at different rates; cut the chicken into 10 reasonably even pieces.
• Skipping the browning: frying the chicken with the tauco first builds flavour; let the pieces colour before adding water.
• Leaving the aromatics whole and unprepared: mince the garlic and finely slice the shallots so they cook through in the pan.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions