Entree: Indonesia – Betawi Jakarta – Ayam Sampyok (Betawi-style braised chicken in sweet soy and aromatic spice paste)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 4 tbsp (60 ml) vegetable oil
- 8 shallots, thinly sliced
- 6 cloves garlic, peeled
- 1 tbsp (15 g) coriander seeds, toasted and ground
- 2 candlenuts, approx. 0.4 oz (12 g), roughly chopped (or substitute macadamia nuts)
- 1 stalk lemongrass, white part bruised and halved
- 1 inch (2.5 cm) galangal, sliced
- 4 kaffir lime leaves
- 4 tbsp (60 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) tamarind paste diluted in 3 tbsp (45 ml) warm water
- 2 tbsp (25 g) palm sugar or packed brown sugar
- 1 cup (240 ml) water
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 scallions, thinly sliced for garnish
- Fried shallots for garnish (optional)

Instructions

1. Make the spice paste: grind shallots, garlic, toasted coriander, and candlenuts to a coarse paste using a mortar and pestle or food processor.
2. Heat oil in a large heavy pan over medium heat. Add the spice paste and sauté until fragrant and beginning to brown, about 3–4 minutes.
3. Add bruised lemongrass, sliced galangal, and kaffir lime leaves; stir for 1 minute to release aromas.
4. Increase heat to medium-high and add the chicken pieces; brown on all sides, about 5–7 minutes, turning to coat evenly in the paste.
5. Stir in kecap manis, light soy sauce, tamarind water, and palm sugar. Pour in 1 cup (240 ml) water, bring to a gentle simmer, then reduce heat to low.
6. Cover and braise gently until the chicken is tender and cooked through, 30–40 minutes. Check occasionally and add a splash of water if the sauce reduces too quickly.
7. Remove lid, turn heat up to medium, and reduce the sauce until it glazes the chicken, about 5–8 minutes. Taste and adjust salt and pepper.
8. Transfer to a serving platter, garnish with sliced scallions and fried shallots, and serve with steamed jasmine rice.