Ayam kecap is a popular Indonesian chicken dish made with kecap manis — a sweet dark soy sauce — and a unique blend of spices including fresh ginger, garlic, shallots, makrut lime leaf, galangal, coriander, and clove.
Although we have never been to Indonesia, we love the flavors of Indonesian food, and many Indonesian dishes have been making regular appearances on our dinner table. (Try our pork belly version—babi kecap—and our Nasi Goreng, or Indonesian Fried Rice.)
Chicken drumsticks are a favorite in our house and always a hit with the kids. An added bonus is that they’re one of the most economical cuts you’ll find at the grocery store.
What is Ayam Kecap?
Ayam means “chicken” in Indonesian, and kecap refers to kecap manis, the signature sweet dark soy sauce that is a cornerstone of many Indonesian dishes.
So, quite literally, ayam kecap means “soy sauce chicken.” Braised until sticky in an aromatic blend of spices, this comforting Indonesian dish was an instant hit with Judy and me the first time we tried it while dining out on vacation.
It makes a perfect one-plate meal served alongside steamed rice and a stir-fried vegetable on the side. We hope you try it!
Ayam Kecap Recipe Instructions
In a large bowl, add the chicken legs, and sprinkle them with the salt. Rub the salt in evenly, and let sit for at least 10 minutes.
Heat a medium pot over medium-high heat, and add the oil. Sear the chicken legs until lightly browned on all sides. Remove the chicken to a plate.
Add the ginger, garlic, shallot/onion, and dried red chili peppers (if using). Cook until caramelized and fragrant.
NOte:
Adding the dried red chili peppers at this point will give the chicken and sauce an even spicy heat. An alternative would be to serve chili oil or crushed chili flakes on the side for a mixed crowd of spicy and non-spicy eaters. Another added benefit is that without added chili peppers, the other flavors of the dish will be more pronounced and not dominated by the heat.
Next, add the chicken stock and stir to deglaze the bottom of the pot. Add galangal powder, coriander powder, cloves, lime leaves, kecap manis, soy sauce, tamarind paste (if using) and the pepper. Stir to combine.
Bring the mixture to a simmer, and add the seared chicken and any juices back to the pot. Cook uncovered for 25 minutes, turning the chicken every 5 to 10 minutes for even cooking. Skim off any foam that may emerge at the surface.
Turn the heat up slightly and continue to cook off the liquid until the sauce thickens enough to coat a spoon. Taste for seasoning and add additional salt only if needed. You can also remove the chicken legs from the pot and reduce the sauce on its own.
Serve with rice and a stir-fried vegetable on the side.
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Recipe
Ayam Kecap, Indonesian Braised Chicken
Ingredients
- 2½ pounds chicken drumsticks
- ½ teaspoon salt
- 2 tablespoons neutral oil (such as canola, vegetable, or avocado oil)
- ½ teaspoon ginger (finely minced or grated)
- 3 cloves garlic (chopped)
- 1/3 cup shallot or red onion (finely diced)
- 3 dried chili peppers (optional)
- 2¼ cups low sodium chicken stock
- ¾ teaspoon galangal (or sand ginger powder)
- ¾ teaspoon coriander powder
- ¾ teaspoon ground or whole cloves
- 3 dried Makrut lime leaves
- 3 tablespoons kecap manis (Indonesian sweet soy sauce)
- 2 tablespoons soy sauce
- 1 teaspoon tamarind paste (optional)
- ½ teaspoon ground white or black pepper
Instructions
- In a large bowl, add the chicken legs, and sprinkle them with the salt. Rub the salt in evenly, and let sit for at least 10 minutes. Heat a medium pot over medium-high heat, and add the oil. Sear the chicken legs until lightly browned on all sides. Remove the chicken to a plate.
- Add the ginger, garlic, shallot/onion, and dried red chili peppers (if using). Cook until caramelized and fragrant.
- Next, add the chicken stock and stir to deglaze the bottom of the pot. Add galangal powder, coriander powder, cloves, lime leaves, kecap manis, soy sauce, tamarind paste (if using) and the pepper. Stir to combine.
- Bring the mixture to a simmer, and add the seared chicken and any juices back to the pot. Cook uncovered for 25 minutes, turning the chicken every 5 to 10 minutes for even cooking. Skim off any foam that may emerge at the surface.
- Turn the heat up slightly and continue to cook off the liquid until the sauce thickens enough to coat a spoon. Taste for seasoning and add additional salt only if needed. Serve with rice and a stir-fried vegetable on the side.
