Indonesian Braised Chicken Stew (Semur Ayam) Recipe

Indonesian Braised Chicken Stew in Sweet Soy Sauce (Semur Ayam) Recipe – There are days when I want comfort in a bowl that doesn’t require me to stand over the stove performing culinary gymnastics.

Indonesian Braised Chicken Stew in Sweet Soy Sauce (Semur Ayam)

Lumina Liu

Embark on a flavorful journey with our Indonesian Braised Chicken Stew in Sweet Soy Sauce (Semur Ayam) recipe! Succulent chicken simmered in a rich, sweet soy sauce infused with Indonesian spices. A comforting and authentic Indonesian dish perfect for family dinners.

4.8 from votes

Prep Time 10 Minutes

Cook Time 40 Minutes

Total Time 50 Minutes

Course Main Course

Cuisine Indonesian

Servings 3 servings

Calories 420 calories kcal

Ingredients

 

• 800g – 1kg chicken thighs, cut into 2-3 chunks
• 3 small potatoes, cut into quarters
• 1 stalk lemongrass (bruised on the white part)
• 100ml ABC Sweet Soy Sauce (Kecap Manis)
• 1 ¼ tsp salt
• 1 ¼ tsp sugar
• ¾ tsp ground nutmeg
• ½ tsp white pepper
• 600ml water
• 2 tbsp cooking oil
• Fried shallots for garnish
• 130g shallots
• 20g garlic
• 15g ginger

Instructions

 

1. Blend spice paste with a food processor. Set aside.
2. Heat up wok or a cast iron pot with cooking oil. Sauté spice paste together with lemongrass until fragrant.
3. Add in chicken and cook until chicken no longer pink.
4. Add in potatoes, ABC Sweet Soy Sauce (kecap manis), salt, sugar, pepper and ground nutmeg. Stir to coat and cook for 3 mins.
5. Add water and let it simmer over low heat for 20 mins covered. Remove lid, and continue to cook uncovered for 5 mins.
6. Garnish with fried shallots.

Nutrition

Calories: 420.00 caloriesFat: 22.00 gCarbohydrates: 28.00 gFiber: 3.00 gProtein: 32.00 gSaturated Fat: 5.00 g

Keyword semur ayam, Indonesian chicken stew, sweet soy sauce chicken, braised chicken, kecap manis, Indonesian recipe

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Semur ayam is exactly that kind of recipe – the Indonesian braised chicken stew that has become my household’s definition of comfort food on rainy New York evenings.

I first tasted it at my friend Anita’s apartment, where she casually mentioned it was her “nothing special” weeknight dinner. Nothing special? I nearly fell off my chair.

The deeply caramelized sweet soy sauce, the tender chicken that practically surrendered at the sight of my fork, and that heady aroma of nutmeg and lemongrass – I’ve been chasing that flavor memory ever since.

The Magic of Indonesian Sweet Soy Sauce

Let’s talk about kecap manis, the Indonesian sweet soy sauce that forms the backbone of this semur ayam recipe. This isn’t your ordinary soy sauce – it’s thicker, with molasses-like consistency and a complex sweetness that comes from palm sugar.

I’ve tried making this dish with substitutes (in moments of desperation when my bottle ran out), and it’s just not the same. If you’ve never used ABC Sweet Soy Sauce before, prepare to have a new permanent resident in your refrigerator door.

The first time I made this stew, I was skeptical about the simplicity. The ingredient list isn’t particularly long, and the technique isn’t complicated. Surely something this good must require more work?

But that’s the beautiful alchemy of Indonesian cooking – a handful of aromatics, a generous pour of kecap manis, and slow braising transforms humble ingredients into something extraordinary.

Gathering Your Ingredients

Before we dive into the cooking process, let’s get everything in order – mise en place, if you want to be fancy about it (though I usually end up with ingredients scattered across my counter in a much less organized fashion than the term suggests).

You’ll need:

• 800g to 1kg chicken thighs, cut into chunks (I find thighs work infinitely better than breasts here – more flavor, more forgiveness if you get distracted by an urgent email)
• 3 small potatoes, quartered (I like Yukon golds, but use what you have)
• 1 stalk lemongrass, bruised on the white part (don’t skip this – it provides that elusive aromatic note)
• 100ml ABC Sweet Soy Sauce (kecap manis) – the star of our semur ayam recipe
• Seasonings: salt, sugar, ground nutmeg, white pepper
• A paste of shallots, garlic, and ginger (130g shallots, 20g garlic, 15g ginger)
• Fried shallots for garnish (store-bought is perfectly fine; I’ve tried making my own and nearly set off the smoke alarm)

Creating The Aromatic Base

The foundation of any good semur ayam recipe starts with the spice paste. This isn’t one of those Indonesian recipes that requires you to track down 15 different spices (though I’ve certainly gone down that rabbit hole for other dishes).

The simplicity of this paste – just shallots, garlic, and ginger – belies the depth of flavor it brings.

Blitz everything in a food processor until smooth. You could do this with a mortar and pestle if you’re feeling traditional or have neighbors you don’t particularly like, but honestly, the food processor does a perfect job in seconds.

The Cooking Process

Here’s where the magic happens, and it’s all about building layers of flavor in your semur ayam:

Step 1: Sautéing the Aromatics

Heat up a wok or a heavy-bottomed pot with a couple tablespoons of cooking oil. When it’s hot (but not smoking – we’re not trying to set off alarms here), add your spice paste and the bruised lemongrass stalk.

This is the moment your kitchen transforms – that fragrant aroma that makes everyone suddenly realize they’re starving. Cook until fragrant, about 2-3 minutes. Don’t rush this step; it’s essential for developing depth in your Indonesian braised chicken stew.

Step 2: Adding the Chicken

Next comes the chicken. Add those chunks of thigh meat and cook until they’re no longer pink on the outside. They don’t need to be cooked through – we’re braising, remember? They’ll have plenty of time to become tender and delicious.

I find that browning the chicken slightly before adding the liquids gives a better flavor, but if you’re in a hurry (or have small humans tugging at your pant legs), you can skip the browning. The semur ayam will forgive you.

Step 3: Building the Stew

Now for the potatoes and the all-important kecap manis. Add the potato quarters, pour in that gorgeous sweet soy sauce, and season with salt, sugar, pepper, and – the secret weapon – ground nutmeg.

The first time I added nutmeg to a savory dish, I was skeptical. Now I can’t imagine this Indonesian braised chicken stew without it. It adds a warmth and complexity that’s hard to describe but immediately noticeable if missing.

Stir everything to coat for about 3 minutes, letting the chicken and potatoes get acquainted with their flavorful bath.

Step 4: The Slow Simmer

Add water and let your semur ayam simmer over low heat for 20 minutes, covered. This is where patience pays off. The chicken becomes tender, the potatoes soak up the sauce, and all those flavors meld together.

After 20 minutes, uncover and cook for another 5 minutes to allow the sauce to reduce slightly. What you’re looking for is a rich, glossy sauce that coats the back of a spoon – not too thick, not too thin, just perfectly cling-worthy.

Serving Your Semur Ayam

Garnish with fried shallots – they add a delightful textural contrast to the tender chicken and soft potatoes. I serve this Indonesian braised chicken stew with steamed rice, which acts as the perfect canvas for that sweet-savory sauce.

Sometimes I add a side of simple stir-fried greens, like water spinach or bok choy, just to pretend I’m being virtuous, but the truth is, the semur ayam is the star.

Making It Your Own

Like any good recipe, this one has room for personal touches:

• If you like heat, add a sliced red chili or two when sautéing the spice paste
• For extra richness, stir in a tablespoon of butter just before serving
• Hard-boiled eggs make a traditional addition – add them during the last 10 minutes of cooking
• A squeeze of lime juice at the end brightens everything up

Final Thoughts on Semur Ayam

What I love most about this Indonesian braised chicken stew recipe is how it demonstrates that extraordinary flavor doesn’t require extraordinary effort.

It’s a dish that teaches patience – the willingness to let ingredients transform slowly over gentle heat.

The first time you make it, you might find yourself standing over the pot, spoon in hand, “testing” it far more often than necessary. I certainly did.

And if some of that sauce happens to find its way onto a piece of bread while you’re waiting for the rice to cook… well, that’s between you and your kitchen walls.

This semur ayam has become my go-to when I want to impress without stressing. It’s homey enough for a Tuesday night but special enough for company – the kind of dish that makes people think you’re a far more accomplished cook than you might actually be. And isn’t that the best kind of recipe?