Name: Buginese Chicken Stew (Ayam Masak Bugis)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 1 tablespoon white vinegar; 1 fresh chicken (about 2 lbs/1 kg); 1 teaspoon shaved palm sugar or dark brown sugar; 2 salam leaves; 4 cups (1 liter) chicken stock or 2 teaspoons chicken stock granules dissolved in 4 cups (1 liter) warm water; 1 cup (250 ml) thick coconut milk; 2 cloves garlic, peeled and sliced; 12 shallots, peeled and sliced; 1 teaspoon salt; 1 cinnamon stick; 2 tablespoons tamarind juice; ¼ teaspoon freshly grated nutmeg or ground nutmeg; 1 teaspoon ground white pepper; Crispy Fried Shallots, to garnish (optional); 1 tablespoon dried shrimp paste (trasi), dry-roasted

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

A Buginese favorite from Southern Sulawesi, this dish is prepared by simmering a whole chicken in seasoned stock and coconut milk.

Ingredients

1 fresh chicken (about 2 lbs/1 kg)
4 cups (

Method

Prepare the Crispy Fried Shallots (if using) by following the recipe.
Clean and cut the chicken into serving pieces.
Bring the chicken stock to a boil over medium heat in a pot. Add all the ingredients, except the chicken and coconut milk, return to a boil and simmer uncovered for 3 to 5 minutes. Add the chicken