Ayam Masak Tauco - chicken in yellow bean sauce

Ingredients

• 1chicken
• 2onions
• 5 clovesgarlic
• 3 tbsptauco (yellow bean paste)
• 1 tsppalm sugar
• 2 cmginger
• 2 tbspkecap manis
• 1red chilli
• 1 tsptamarind
• 250 mlwater
• 2 tbspoil

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into pieces.

2. 2

   Grind the pastes

   Pound or grind the garlic and tauco into a fine paste. Separately, pound or grind the red chilli and ginger into a fine paste.

3. 3

   Slice the onions

   Slice the onions finely.

4. 4

   Fry the onions

   Heat the oil in a wok and fry the onions for 1 minute.

5. 5

   Add the chicken

   Add the garlic and tauco paste, followed by the chicken.

6. 6

   Simmer covered

   Add the kecap manis and the remaining ingredients. Cover and simmer for 45 minutes.

7. 7

   Thicken the sauce

   Remove the lid and simmer for 5 more minutes, until the sauce has thickened. Serve.

What is Ayam Masak Tauco?

Ayam Masak Tauco is an Indonesian chicken dish named for tauco, a fermented yellow bean paste used to season the sauce. Tauco appears in cooking across parts of Indonesia, with recipes and seasoning varying from kitchen to kitchen.

Here, kecap manis and palm sugar bring sweetness, while ginger, chilli and tamarind add warmth and tang. Simmering the chicken in the covered wok gives the flavours time to mingle.

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 kecap manis, palm sugar and any rice served alongside contribute carbohydrates. Oil and the chicken skin contribute fat; serve with vegetables and a moderate portion of rice to balance the plate.

The ingredients that shape the sauce

Tauco: this is the main savoury seasoning, so mix it thoroughly into the garlic paste before it goes into the wok. Its saltiness can vary by brand.

Kecap manis: the sweet Indonesian soy sauce adds colour and a rounded sweetness. Palm sugar supports that sweetness, while tamarind gives the sauce a contrasting tang.

Make the pastes finely

Garlic and tauco: grind these together until smooth enough to spread through the sauce. A fine paste helps avoid concentrated lumps of seasoning.

Ginger and chilli: grind these separately as directed. Keeping the two pastes apart makes it easier to add them with the remaining ingredients at the simmering stage.

Give the chicken time to simmer

Covered cooking: simmer the chicken for 45 minutes so it cooks in the seasoned liquid. Keep the heat low enough for a gentle simmer rather than a vigorous boil.

Final reduction: remove the lid for the last 5 minutes. The sauce should thicken slightly; stir and check that it is not catching on the bottom of the wok.

Check the finish

Chicken: pieces should be cooked through and tender before serving. The cooking time can vary with the size of the pieces, so check the thickest part.

Sauce: look for a thicker consistency after the uncovered simmer. If it is still very thin, continue cooking gently until it reaches the texture you want.

Serve with something to catch the sauce

Rice is a natural accompaniment, soaking up the sweet-savoury sauce. Plain steamed rice keeps the seasoning of the chicken in focus.

For a more rounded plate, serve with a simple vegetable side. Keep it lightly seasoned so it complements rather than competes with the tauco.

Recipe notes & tips

• Cut the chicken into pieces of similar size so they cook at a similar rate.
• Grind the garlic and tauco thoroughly to distribute the seasoning evenly.
• Use a gentle simmer during the covered cooking time to help prevent the sauce catching.
• Stir occasionally while the sauce reduces, especially towards the end.
• Taste the sauce before serving, bearing in mind that tauco can be quite salty.

Variations

• Milder chilli: remove the chilli seeds before grinding for less heat.
• More tang: adjust the tamarind to taste, keeping the sauce balanced with its sweetness.
• Extra ginger: add a little more ginger paste for a warmer aromatic flavour.
• Boneless chicken: use boneless pieces and check them earlier, as they may cook faster.
• Vegetable side: serve with lightly cooked greens for a fresh contrast to the sauce.

Common mistakes to avoid

• Lumpy paste: grind the garlic and tauco finely so the seasoning blends into the sauce.
• Rushed simmer: keep the chicken covered for the full 45 minutes stated in the method.
• High heat: a rolling boil can make the sauce reduce too quickly; lower the heat to a gentle simmer.
• Watery sauce: remove the lid and give it the final 5 minutes of uncovered simmering.
• Over-reducing: watch the wok during the final simmer and take it off the heat once the sauce thickens.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has become too thick.

Frequently asked questions