Peranakan Asam Ayam, Chinese Chicken

Written by on June 14, 2012 in Java Culinary, Java Culinary Chinese with 0 Comments

Peranakan Asam Ayam, Chinese Chicken

Peranakan Asam Chicken



  • 500 grams chicken middle wings
  • 500 grams chicken wing sticks
  • 2 Indonesian bay (salam) leaves
  • 2 kaffir lime leaves
  • 3 or 4 asam gelugur (asam Medan known as asam gelugor or asam keping in Malay), see the picture on see the picture on Lemongrass Prawn Sambal
  • 2 fresh lemongrass stalks, bruised and cut into small length
  • 500 milliliter coconut milk
  • 1/2 teaspoon salt or to taste
  •  tablespoons cooking oil

Spices to be ground (or you can use the short cut by making my  Indonesian basic yellow paste a head of time):

  • 30 grams galangal
  • 20 grams turmeric
  • 10 shallots
  • 4 cloves of garlic
  • 5 long red cayenne peppers

If you like to make it spicy then you can add 2 bird eyes chilies along with the other spices. Grind the spices with mortar and pestle or with food processor like I did.


  • Heat cooking oil in the wok / cooking pot with medium heat.
  • Put the spices paste inside the wok / cooking pot, saute and stir until aromatic.
  • Put inside the chicken and stir until the spices paste corporate well with the meats.
  • Pour the coconut milk, keep stirring.
  • Add Indonesian bay leaves, kaffir lime leaves, tamarind slices, lemongrass stalks, and salt.
  • Keep stirring from time to time under low to medium heat.
  • Cook until the liquid dry and you can see the oil at the bottom.
  • Turn off the heat.
  • Transfer to serving dish. Ready to serve.

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