Ayam Masak Bawang Merah - fried chicken with shallots

Ingredients

• 1/2chicken
• 300 gpotatoes
• 3 clovesgarlic
• 3green chillies
• 1 tbspkecap manis
• 1 tspkecap asin
• 1 tbspoyster sauce
• 1/2 tspground nutmeg
• 14 smallshallots
• 1/2 tsppepper
• 400 mlwater
• 1 tbspoil
• to tasteoil

Instructions

1. 1

   Prepare ingredients

   Cut the chicken into 12 pieces. Chop the potatoes into small pieces, chop the garlic and slice the chillies diagonally.

2. 2

   Fry potatoes

   Heat oil in a pan and fry the potatoes until they are half cooked. Remove them from the pan and set aside.

3. 3

   Fry aromatics

   Heat 1 tbsp oil in the pan. Fry the garlic and chillies for 1 minute.

4. 4

   Cook the chicken

   Add the chicken and fry for 5 minutes.

5. 5

   Add sauces

   Add the potatoes, kecap manis, kecap asin, oyster sauce and nutmeg. Stir to coat everything.

6. 6

   Simmer until tender

   Add the shallots, pepper and water. Simmer gently until cooked, stirring as the sauce thickens.

What is ayam masak bawang merah?

The name refers to chicken cooked with red shallots, a familiar combination in Indonesian and wider Southeast Asian home cooking. This version brings chicken and potatoes together in a gently simmered, savoury-sweet sauce.

Kecap manis adds sweetness and depth, while kecap asin and oyster sauce bring savoury notes. Whole small shallots soften in the liquid and give the finished dish its distinctive onion-rich character.

Nutrition and macros by portion

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

The potatoes provide most of the carbohydrate, while the chicken contributes protein and the cooking oil adds fat. Serve a moderate portion with plenty of vegetables and rice only if you want a more substantial plate.

The sauces and aromatics

Kecap manis: this sweet Indonesian soy sauce gives the sauce body and a glossy, dark finish. Kecap asin is salty, so add the listed amount and taste the sauce before adding any extra seasoning.

Shallots and chillies: keep the shallots whole if they are small, as directed, and slice the chillies diagonally so they release flavour into the sauce. Chop the garlic finely enough to fry quickly without burning.

Frying the potatoes

Half-cooking the potatoes first gives them a head start before they simmer with the chicken. Fry them until the edges begin to soften but the pieces still hold their shape.

Lift them out before frying the garlic and chillies. This keeps the potatoes from breaking up while you work on the chicken and aromatics.

Getting the simmer right

Once the water is added, keep the pan at a gentle simmer rather than a rapid boil. Stir from time to time so the sauce cooks evenly and does not catch on the bottom.

The method gives no exact simmering time, so use doneness cues: the chicken should be cooked through, the potatoes tender, and the sauce noticeably thicker.

Serving the dish

Serve the chicken and potatoes hot, spooning the thickened sauce and softened shallots over the top. Plain rice is a natural accompaniment for catching the savoury-sweet sauce.

A crisp, lightly dressed vegetable side can add freshness alongside the rich sauce. Keep additional salty condiments modest, since the kecap asin and oyster sauce already season the dish.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they cook at the same pace.
• Keep the first potato fry brief; they will continue cooking in the sauce.
• Use a pan large enough to hold the chicken and potatoes without crowding.
• Stir gently after adding the potatoes to help them keep their shape.
• Taste the sauce near the end before deciding whether it needs any extra seasoning.

Variations

• Milder chillies: remove the seeds or use fewer chillies for less heat.
• Extra vegetables: add pieces of green beans during the simmer so they cook in the sauce.
• More shallots: add extra small shallots for a stronger sweet onion flavour.
• Boneless chicken: use boneless pieces and check them regularly, as they may cook sooner.
• Thicker sauce: simmer uncovered towards the end, stirring often to prevent sticking.

Common mistakes to avoid

• Overcooking the potatoes first: they can fall apart later; fry only until half cooked.
• Boiling too hard: the chicken may cook unevenly and the sauce can reduce too quickly; keep the simmer gentle.
• Adding all the water at once without stirring: sauces may settle at the bottom; stir well after adding it.
• Leaving the sauce unattended: it can catch as it thickens; stir periodically, especially near the end.
• Guessing doneness from the sauce alone: check that the chicken is cooked through and the potatoes are tender.

How to store

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

Frequently asked questions