Dish of Chicken Stew Buginese
(click to enlarge)

Chicken Stew Buginese


Indonesia, Sulawesi   -   Ayam Masak Bugis
Makes:
Effort:
Sched:
DoAhead:  		 2-1/3 #
***
1-1/8 hr
Yes		 Chicken, deeply flavored by strongly aromatic spices. Many ingredients, but easy to make. Can also be a one-pot dinner, see Vegies.

1-1/2
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5
2
1
2
1
2
3
4
1/4
1/2
1
1
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4
14
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ar
#
---
oz
cl
T
T
t

in

t
T
t
T
---
c
oz
---

Chicken meat (1)
-- Seasonings
Shallots
Garlic
Shrimp Paste (2)
Tamarind water (3)
Pepper, white
Salam Leaves (4)
Cinnamon (5)
Cloves
Nutmeg
Salt
Palm Sugar (6)
Vinegar, white
-------------
Chicken Broth
Coconut milk (7)
-- Garnish
Crispy Shallots
Chicken   -   (5 min)
  1. Cut CHICKEN into very large pieces, you'll have to fish them out of the pot later.
Seasonings   -   (30 min) Can be mixed as you go
  1. Cut SHALLOTS in half lengthwise. Peel and slice thin.
  2. Peel GARLIC and slice thin.
  3. Toast SHRIMP PASTE, see Shrimp Paste. Crumble.
  4. If using block form TAMARIND, soak 3 T in 1/2 cup hot water for at least 30 minutes. Press it through a wire strainer and discard the solids. This will produce more than you need.
  5. Combine all Seasoning items.
Run   -   (25 min)
  1. In a saucepan (3 qt) place Chicken Broth and bring to a boil. Stir in all Seasoning items. Bring back to a boil and simmer for 5 minutes.
  2. Stir in Chicken and Coconut Milk. Bring to a boil uncovered, and simmer until Chicken is done, about 25 minutes.
  3. Remove Chicken from the pan, leaving sauce behind.
  4. At a light boil, reduce the liquid to half or a third as you wish - see also Vegies.
  5. Meanwhile, cut the Chicken as you wish for serving. If in whole or half joints, keep warm
  6. If Chicken is cut bite size, stir back into the sauce. Cook until well warmed. If whole or half joints, place them into a serving vessel (or individual dishes) and pour sauce over.
  7. Serve hot garnished with Crispy Shallots and steamed Jasmine Rice.
NOTES:

  1. Chicken:

      Weight is for skinless boneless pieces - preferably thigh / leg meat for better flavor and texture than breast meat. If you use them bone-in, use 1-3/4 pounds. In Indonesia they would cut a whole chicken into about 12 serving pieces, bones and all. Here in North America, we can buy just the leg and thigh joints alone.

  2. Shrimp Paste:

      This should be Indonesian (Terasi) or Malayan (Belacan) which come in blocks. It is always roasted before use. Thai Shrimp Paste (not roasted) can be used if you can't get the Indonesian. For details see our Shrimp Sauce / Paste page.

  3. Tamarind Water:

      Two tablespoons of dried block soaked 1/2 hr in 2/3 cup hot water and strained or two tablespoons of ready made paste from a jar. For details see our Tamarind page.

  4. Salam Leaf:

      [Daun Salam] This leaf is used similarly to Bay Leaves, but not interchangeable. For details and substitution see our Daun Salam page. Without a suitable substitute leave it out.

  5. Cinnamon

      Use real cinnamon if at all possible. American "cinnamon" is actually cassia bark which is thick and hard. Real cinnamon can be found among Mexican spices - the bark is very thin. Real cinnamon originated in Ceylon (Sri Lanka). Cassia Bark originated in China and Southeast Asia.

  6. Palm Sugar:

      Indonesian Palm Sugar is quite dark. If you don't have it, use Dark Brown Sugar.

  7. Coconut Milk:

      Unsweetened. Coconut milk from Thailand is excellent, some others are disappointing. Aroy-D is an excellent brand. A good quality Coconut Milk will have lots of heavy cream at the top. For this recipe shake it up vigorously before opening.

  8. Vegies:

      To make this to be a "one-pot meal", once the Chicken is out, you can put in your choice of Potatoes, Long Beans, Baby Carrots, Celery, Mushrooms, Carrots, Tomato wedges, etc. Put in after the Chicken is out and cook at a high simmer until Vegies are done and you have the amount of sauce you want.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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