Ayam Bawang - chicken with onions

Ingredients

• 750 gchicken
• 20shallots
• 5 clovesgarlic
• 2red chillies
• 200 mlwater
• to tastesalt
• 2 tbspoil
• 3 cmginger
• 1.5 cmgalangal
• 2 tbspsweet soy sauce
• 1lime (juice)
• 1/2 tsppepper

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into pieces. Finely chop the shallots and garlic.

2. 2

   Make the spice paste

   Pound or grind the ginger, galangal, sweet soy sauce, lime juice and pepper into a paste.

3. 3

   Fry the chicken

   Heat the oil in a wok. Add the chicken, shallots and garlic, then fry for 5 minutes.

4. 4

   Simmer until cooked

   Add the water and spice paste. Simmer until the chicken is cooked through.

What is ayam bawang?

Ayam means chicken in Indonesian, while bawang refers to the onion family, including shallots and garlic. This home-style dish pairs chicken with those aromatics and a seasoned paste.

Here, ginger and galangal add warmth, sweet soy sauce gives the sauce a rounded savoury sweetness, and lime adds a fresh, tangy note.

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 sweet soy sauce and shallots contribute carbohydrates; the oil is the main source of fat. Serve with a generous portion of vegetables alongside rice to make a balanced plate.

The aromatic base

Shallots and garlic: chop them finely so they soften and flavour the oil during the short frying stage. Keep the pieces reasonably even to help them cook at the same rate.

Chillies: the recipe calls for two red chillies. For a gentler result, remove the seeds before chopping; for more heat, leave them in.

Making the spice paste

Fresh aromatics: pound or grind the ginger and galangal with the sweet soy sauce, lime juice and pepper until the mixture is paste-like. A small blender or mortar and pestle both work.

Galangal: its firm texture can take longer to break down than ginger, so slice it thinly before grinding if needed.

Frying before simmering

Five minutes: fry the chicken with the shallots and garlic for the stated time, stirring so the ingredients meet the hot oil evenly. This step starts the cooking and builds the dish's aromatic base.

The wok: avoid packing it too tightly. If the chicken is crowded, it may release moisture rather than fry; use a broad wok or work in batches if necessary.

Checking the chicken

Simmering: add the water and paste, then cook until the chicken is cooked through. The recipe does not give a separate simmer time, so use doneness rather than the clock as your guide.

Doneness: check the thickest piece; it should be steaming hot throughout, with no raw-looking centre. Keep the simmer steady rather than vigorous.

Serving ideas

Rice: serve the chicken and its sauce with steamed rice, which makes a simple base for the sweet, savoury juices.

Fresh sides: cucumber or lightly cooked greens can add a crisp contrast. Spoon some sauce over the rice, and offer extra lime if you like a brighter finish.

Recipe notes & tips

• Cut the chicken into similar-sized pieces so they cook at a similar pace.
• Chop the shallots and garlic finely to help them soften during the brief frying stage.
• Taste the sauce before adding salt, since sweet soy sauce can already be quite savoury.
• Slice the galangal thinly before pounding to make it easier to turn into a paste.
• Keep the wok at a steady simmer once the water and paste are added.

Variations

• Milder chillies: remove the seeds before chopping for less heat.
• Extra lime: serve with additional lime juice for a sharper finish.
• More vegetables: add greens near the end of simmering, allowing them to cook until just tender.
• Thicker sauce: simmer uncovered so more liquid can evaporate.
• Rice pairing: serve over steamed rice to catch the sauce.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they finish cooking together.
• Crowded wok: the ingredients can steam rather than fry; use a wider pan or cook in batches.
• Coarse spice paste: slice the galangal thinly and grind until the mixture is well combined.
• Over-salting early: taste the sauce first, then season to taste.
• Guessing doneness by time: simmer until the thickest chicken piece is cooked through.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until steaming hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions