Chicken Tongseng

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A savory and slightly sweet Indonesian dish perfect for Ramadan, featuring chicken marinated in a blend of soy sauces and spices, cooked with coconut milk and served with rice, pickles, and Emping crackers.

00:45:00 total

Serves 4

medium

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Ingredients

  1. Olagud boneless chicken thigh - 500 g
  2. lime - 1 (wedge)
  3. sweet soy sauce - 3 tbsp
  4. soy sauce - 2 tsp
  5. chicken powder - 1 tsp
  6. pepper - ½ tsp
  7. garlic - 5 (clove)
  8. shallot - 5 pc
  9. curly red chili - 8 pc
  10. candlenut - 2 pc
  11. ginger - 1 (2 cm piece)
  12. turmeric - 1 (2 cm piece)
  13. galangal - 1 (3 cm piece)
  14. coriander - 1.5 tsp (toasted)
  15. cumin - 1 tsp (toasted)
  16. oil - 4 tbsp
  17. water - 2 tbsp
  18. red tomato - 1 pc
  19. cabbage leaf - 6 pc
  20. green onion - 1 (stalk)
  21. lemongrass - 1 (stalk)
  22. kaffir lime leaf - 3 pc
  23. bay leaf - 2 pc
  24. red Thai chili - 15 pc
  25. coconut milk - 3 tbsp
  26. salt - 2 tsp
  27. MSG - 1 tsp
  28. sugar - 1 tbsp

Instructions

  1. Marinate the Chicken: Slice the chicken, then marinate with sweet soy sauce, soy sauce, chicken powder, pepper, and lime juice. Mix well and let sit for a while.
  2. Prepare the Spices: Slice the garlic and shallot. Pound the candlenut, and slice the ginger, galangal, and curly red chili.
  3. Blend the Spices: In a blender, add garlic, shallot, candlenut, ginger, galangal, turmeric, curly red chili, coriander, cumin, oil, and water. Blend until smooth.
  4. Sauté the Aromatics: Heat oil. Sauté the shallot, lemongrass, kaffir lime leaf, and bay leaf until fragrant, then add the blended spices. Sauté until oily.
  5. Cook the Chicken: Add chicken and stir-fry until cooked, then slice the tomato, cabbage, and green onion.
  6. Final Cooking Steps: Add Thai chili, green onion, cabbage, salt, chicken powder, MSG, sugar, and pepper. Stir-fry briefly over high heat. Pour in water and coconut milk. Stir well, then add tomato. Cook briefly.
  7. Serve: Chicken Tongseng is ready to serve with white rice, pickles, Emping/melinjo crackers, and fried shallots.

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