Semur Ayam (Sweet Chicken Stew)

Ingredients

• 1 kgchicken, cut into pieces
• optionalquail eggs
• 1 mediumonion, chopped
• 3 tbspsweet soy sauce (kecap manis)
• 2 tbspfrying oil
• 200 mlwater
• to tasteshallot flakes
• 10white peppercorns
• 7garlic cloves
• 10shallots
• 2 cmginger
• 1 largetomato
• 1/2 tsp or to tastesalt
• 1 tbspsugar

Instructions

1. 1

   Soften the onion

   Heat the frying oil in a pan and sauté the chopped onion until softened.

2. 2

   Cook the aromatics

   Add the mashed spices and stir until fragrant.

3. 3

   Add the chicken

   Put the chicken in the pan, then pour in the 200 ml water.

4. 4

   Season the stew

   Add the sweet soy sauce and stir until everything is well mixed.

5. 5

   Simmer until cooked

   Bring the mixture to the boil, then cover the pan and cook until the chicken is thoroughly cooked. Serve with shallot flakes on top.

What is semur ayam?

Semur ayam is an Indonesian chicken stew, known for its dark, gently sweet sauce. The name is associated with semur dishes in Indonesian cooking, which commonly combine meat with sweet soy sauce and spices.

This version builds flavour by softening onion and cooking the mashed aromatics before adding the chicken and liquid. Sweet soy sauce gives the stew its characteristic sweetness and colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 39g protein, 15g carbs, 22g fat.

The chicken provides most of the protein, while the sweet soy sauce, sugar and onion contribute carbohydrates. Frying oil supplies much of the fat, and the chicken’s cut and skin-on or skinless preparation can change the fat content. Serve with a moderate portion of rice and vegetables to balance the plate.

The aromatics and sauce

Mashed spices: the peppercorns, garlic, shallots, ginger and tomato are listed as the spices to mash. A mortar and pestle or small food processor can make a fairly even paste.

Sweet soy sauce: kecap manis is thicker and sweeter than ordinary soy sauce. It seasons the chicken and helps create the stew’s dark, glossy-looking sauce.

Build flavour in the pan

Onion first: cook it in the hot oil until soft rather than browned hard. This gives the stew a mellow base.

Aromatics next: stir the mashed mixture until fragrant before adding the chicken. Keep it moving so the paste has a chance to release its aroma without sticking.

Check the chicken

The method gives no fixed cooking time, so use the chicken as your doneness guide. The pieces should be thoroughly cooked, with no raw-looking meat at the thickest part.

Keep the pan covered during cooking as directed. If the sauce becomes very thick before the chicken is done, check that it is not catching on the bottom.

Make it a meal

Rice is a natural accompaniment for the sweet, savoury sauce, although it is not specified in the ingredient list. Spoon some sauce over the rice along with the chicken.

For a fuller plate, add a simple vegetable side. Finish the stew with shallot flakes just before serving so they retain some texture.

Optional quail eggs

Quail eggs are listed as optional, but the method does not say when to add them. If using cooked quail eggs, add them towards the end and warm them through in the sauce.

The amount is left open, so use as many as suit your table rather than treating them as essential to the stew.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Mash the aromatics evenly to help their flavour spread through the sauce.
• Stir the paste as it cooks so it does not stick to the pan.
• Taste the sauce before serving and adjust the salt to your preference.
• Add the shallot flakes at the table for a crisp finish.

Variations

• Add quail eggs: warm cooked eggs in the sauce near the end.
• Use chicken thighs: choose them for a richer, more tender result.
• Adjust the sweetness: reduce the sugar if you prefer a less sweet stew.
• Add extra tomato: use more tomato for a brighter, fruitier sauce.
• Serve with rice: spoon the sauce over rice to make the meal more substantial.

Common mistakes to avoid

• Adding the chicken too soon: cook the onion and aromatics first so their flavours develop in the oil.
• Letting the aromatics catch: stir them frequently and keep the heat controlled.
• Assuming a fixed cooking time: check the thickest chicken pieces for thorough doneness.
• Using ordinary soy sauce without adjustment: it is less sweet and thicker than kecap manis, so the sauce will differ.
• Adding shallot flakes too early: scatter them on top when serving to preserve their texture.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan until steaming hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions