Ayam Masak Jamur - fried chicken with mushrooms

Ingredients

• 1chicken
• 4 clovesgarlic
• 2 cmfresh ginger
• 100 gmushrooms
• 2 tbspkecap manis
• 1 tspsalt
• 1/2 tsppepper
• 1/4 tsppalm sugar
• 1spring onion
• 2000 mlwater
• 1 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into 12 pieces. Finely chop the garlic, grate the ginger, halve the mushrooms and cut the spring onion into small pieces.

2. 2

   Fry the aromatics

   Heat the oil in a pan and fry the garlic and ginger for 1 minute.

3. 3

   Brown the chicken

   Add the chicken and fry until browned.

4. 4

   Add the seasoning

   Add the mushrooms, kecap manis, salt, pepper and palm sugar, then mix well.

5. 5

   Cook until done

   Add the water and cook slowly until the chicken is done.

6. 6

   Finish and serve

   Stir in the spring onion and serve.

What is Ayam Masak Jamur?

Ayam means chicken and jamur means mushrooms in Indonesian; masak refers to cooking. The name describes this homestyle dish of chicken simmered with mushrooms and seasoning.

This version brings together kecap manis, garlic and ginger for a savoury-sweet sauce. Slow cooking lets the chicken finish in the liquid while the mushrooms take on its flavour.

Nutrition and macros by portion

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

The chicken supplies most of the protein, while kecap manis and palm sugar contribute carbohydrates; the oil provides some of the fat. Serve it with a moderate portion of rice and vegetables to round out the plate.

The aromatics and sauce

Garlic and ginger: frying them briefly in the oil starts the dish with a fragrant base. Keep them moving so they cook without catching.

Kecap manis: this Indonesian sweet soy sauce contributes sweetness and a deep, savoury flavour. Palm sugar adds another small note of sweetness alongside the salt and pepper.

Choosing the chicken and mushrooms

Chicken: cutting a whole chicken into 12 pieces gives a mix of portions for the pan. The recipe calls for browning the pieces before adding the liquid.

Mushrooms: halving them keeps the preparation simple and gives them a substantial bite. Add them with the seasonings, as directed, before the water.

Cooking the chicken

Browning: fry the chicken until its surface has colour before moving on. This step is a cue to proceed; the chicken will continue cooking in the water.

Simmering: the method says to cook slowly until done, but gives no exact duration. Check that the chicken is cooked through before serving.

Getting the texture right

Sauce: the recipe uses 2,000 ml of water, so the result will be quite brothy rather than a thick coating sauce. Serve the cooking liquid with the chicken and mushrooms.

Finish: stir in the cut spring onion at the end to retain its fresh flavour. The chicken should be cooked through and the mushrooms tender.

Serving ideas

Rice is a natural partner for the savoury-sweet cooking liquid and makes the dish a more substantial meal. Spoon some of the broth over the rice as you serve.

For a simple plate, add a green vegetable alongside. Keep the accompaniments fairly plain so the ginger, garlic and kecap manis remain prominent.

Recipe notes & tips

• Cut the chicken into 12 reasonably even pieces so they cook at a similar pace.
• Grate the ginger finely so it distributes through the cooking liquid.
• Fry the garlic and ginger for the stated 1 minute before adding the chicken.
• Stir well after adding the kecap manis and seasonings so they coat the chicken and mushrooms.
• Check the largest chicken pieces for doneness before serving.
• Cut the spring onion shortly before adding it at the end.

Variations

• Add chilli: include sliced chilli with the garlic and ginger for a hotter version.
• Use mixed mushrooms: combine mushroom varieties for a broader range of textures.
• Add vegetables: include a sturdy vegetable that can cook in the broth.
• Garnish with coriander: scatter fresh coriander over the finished dish.
• Serve with noodles: ladle the chicken and broth over cooked noodles instead of rice.

Common mistakes to avoid

• Crowding the pan: the chicken may not brown evenly; work in batches if the pieces do not fit comfortably.
• Burning the aromatics: garlic can turn bitter; fry it with the ginger for only the stated 1 minute.
• Adding the spring onion too early: it loses its fresh finish; stir it in at the end.
• Serving before the chicken is done: check the largest pieces before bringing the dish to the table.
• Expecting a thick sauce: this recipe uses 2,000 ml of water; serve it as a brothy dish rather than reducing it.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat thoroughly in a saucepan, stirring so the chicken heats evenly; add a little water if needed.

Frequently asked questions