Ayam Pekalongan - chicken dish from Central Java

Ingredients

• 1.2 kgchicken
• as neededwater
• 6, or 1shallots, or onion
• 3 clovesgarlic
• 2 cmgalangal
• 1red chilli
• ½ tspshrimp paste
• 1 tsp tamarind, mixed with 3 tbsp watertamarind
• 125 mlthick coconut milk
• 2 tspsalt
• 2 tbspoil
• 1red chilli, for garnish

Instructions

1. 1

   Poach the chicken

   Put the chicken and enough water to cover it in a pan. Cook gently until the chicken is nearly done, then lift it out and leave it to drain. Cut the meat into pieces.

2. 2

   Prepare aromatics

   Pound or grind the galangal into a paste. Finely slice the shallots and garlic, then halve the red chilli.

3. 3

   Fry the aromatics

   Heat the oil in a wok and fry the shallots and garlic for 2 minutes.

4. 4

   Cook the chicken

   Add the galangal and halved chilli, followed by the chicken, shrimp paste and salt. Fry until the chicken is nearly dry.

5. 5

   Simmer with coconut

   Stir in the tamarind water and coconut milk. Simmer gently until nearly all the liquid has been absorbed or evaporated.

6. 6

   Add the garnish

   Slice the remaining red chilli into thin strips and scatter it over the dish.

What is Ayam Pekalongan?

Ayam means chicken in Indonesian, and Pekalongan is a city on the north coast of Central Java. This regional-style dish combines chicken with aromatics, chilli, tamarind and coconut milk.

The method first gently cooks the chicken, then fries it with the seasonings before simmering it in coconut milk. That two-stage cooking builds flavour while reducing the sauce around the meat.

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 coconut milk and frying oil supply much of the fat. The recipe contains no starchy side, so serve it with a measured portion of rice and vegetables for a more balanced plate.

The key ingredients

Galangal: pounding it into a paste helps it mingle with the oil and coat the chicken. It brings a warm, distinctive aroma.

Tamarind and shrimp paste: tamarind adds a tart note, while shrimp paste gives the sauce savoury depth. Mix the tamarind with its stated 3 tablespoons of water before adding it.

Cook the chicken gently

Poach the chicken at a gentle simmer rather than a rolling boil, and remove it once it is nearly done. It will cook further in the wok, so avoid leaving it in the first pan until it is fully cooked and dry.

Drain the chicken before cutting it into pieces; excess poaching water can dilute the flavours when it goes into the wok.

Reduce the sauce carefully

After adding the coconut milk and tamarind water, keep the heat low and let the liquid reduce gradually. Stir from time to time so the coconut milk does not catch on the base of the wok.

The dish is ready when very little liquid remains and the chicken is coated rather than sitting in a pool of sauce.

Choose your chilli level

The recipe uses one red chilli in the cooking and another as a garnish. Halving the cooking chilli releases its flavour into the dish, while thin garnish strips add a fresher chilli note.

For a milder result, remove the chilli seeds before cooking and use less of the garnish.

Serve it with

Serve Ayam Pekalongan with steamed rice, which goes well with the reduced coconut and tamarind sauce. Plain rice keeps the chicken and its aromatics at the centre of the meal.

A simple vegetable side can add freshness and contrast to the rich, savoury chicken.

Recipe notes & tips

• Use a pan large enough to hold the chicken in a fairly even layer while it poaches.
• Slice the shallots and garlic finely so they fry quickly in the stated 2 minutes.
• Pound the galangal thoroughly to avoid large fibrous pieces in the finished dish.
• Keep the heat gentle after adding the coconut milk and stir occasionally as it reduces.
• Slice the garnish chilli just before serving for a fresh, bright finish.

Variations

• Milder chilli: remove the seeds and use less chilli in the cooking.
• Shallot swap: use the listed onion option if shallots are unavailable.
• More vegetables: serve with lightly cooked greens on the side.
• Rice pairing: serve over steamed rice to make the sauce part of each bite.

Common mistakes to avoid

• Boiling too vigorously: the chicken can toughen; keep the poaching water at a gentle simmer.
• Overcooking during poaching: the chicken cooks again in the wok; take it out when nearly done.
• Adding undiluted tamarind: mix it with the stated 3 tablespoons of water first.
• Using high heat with coconut milk: it may catch on the wok; reduce the sauce gently.
• Stopping while the sauce is watery: continue simmering until nearly all the liquid has reduced.

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 small splash of water if the sauce has become too thick.

Frequently asked questions