Sambal Hijau Ayam | Chicken

Daniel
May 11, 2021
3 min read

Updated: May 22

This recipe is featured in my ECookbook:

As I was planning another recipe for this project, little did I know that this dish is actually a very well-known dish in Indonesia and I have never seen nor heard about this recipe. Quite embarrassing really, being a part of Indonesian heritage. Perhaps I should really dive into Indonesian cultures and cuisine to really understand more.

I can only remember vaguely bits and pieces of some dishes that my grandma used to cook. Well, she didn't pass down the recipes to my mother. Partly, my mother is a career woman and she dislikes being in the kitchen for long hours. So, I think it should my duty to rediscover the dishes again.

Traditionally, the chicken is fried and cooked with sambal hijau sauce. I find that doing so, makes the dish a bit heavy and greasy. I went ahead and use an old French method, which is searing the chicken and cooking it with the sauce. I am still researching sambal hijau. Once I have done my homework, I will definitely share the recipe with you lovely people. In the meantime, let's get started.

Ingredients:

(Serve 2)

Chicken:
Chicken Thighs Boneless Skinless, 4
Sea Salt, Pinch
White Pepper, Pinch
Dried Mushroom Powder, Pinch
Turmeric Powder, 1 TBSP
Spice Blend:
Lemongrass Coarsely Sliced, 1 Stalk (White Parts Only)
Kaffir Lime Leaves Chiffonade, 3
Galangal, 1/2 Inch
Ginger, 1/2 Inch
Candlenuts / Macadamia Nuts, 3
Shallots, 4
Garlic, 3 Cloves
Chicken Stock, 1/4 Cup
Dish:
Peanut / Grapeseed / Sunflower / Canola Oil, For Frying
Unsalted Butter, 1 TBSP
Yellow Onion Finely Sliced, 1
Sambal Hijau Homemade, 2 Heaped TBSP
Chicken Stock, 1/2 Cup
Parsley Finely Chopped, For Garnishing

Equipment:

Food Processor / Blender
Cast Iron Skillet / Pan

Directions:

Please visit my "How To Make Sambal Hijau" page for the recipe.
Prepare the chicken.
In a large bowl, combine:
Chicken pieces
Salt and pepper
Mushroom powder
Turmeric powder
Massage to coat the chicken well.
Cover with cling film and refrigerate until ready to use.
Make the Spice Blend
Add aromatics (e.g., garlic, shallots, ginger, etc.) to a food processor or blender.
Blitz until smooth.
Set aside.
Cook the Chicken
In a skillet over medium heat, heat 1 TBSP oil.
Once the oil is smoking hot, add the marinated chicken.
Sear until golden on the bottom.
Flip, add 2 TBSP oil and butter, then tilt and baste the chicken.
Once seared on both sides, remove and rest the chicken on a plate.
Build the Sauce
In the same skillet, add the prepared spice blend.
Deglaze the pan, scraping up all the browned bits.
Add onions and sauté until softened.
Stir in sambal hijau and chicken stock.
Mix well.
Simmer the Dish
Return the seared chicken (plus any resting juices) to the skillet.
Mix to coat the chicken thoroughly.
Simmer on low heat, covered, until:
Sauce reduces to ¼ volume
Oil separates
Stir occasionally to prevent burning
Final Seasoning & Serve
Taste and adjust seasoning with salt and white pepper.
Remove from heat and plate.
Garnish with chopped parsley.
Serve immediately with rice or flatbread.