Ayam Bakar Kecap Wajan
(ah-yam bah-car keh-chap wah-jahn)
Kumpul Keluarga (The Weekend Feast & Gathering)
This is the taste of a Jakarta weekend, translated for a Tuesday night in Ohio. The grandmother’s secret here isn't a magical ingredient; it's a technique called ungkep—a patient braise in a rich paste of aromatics that forces flavor down to the bone. It doesn't require a charcoal fire; a hot skillet and an unapologetic slab of margarine mingled with sweet soy sauce will give you the sticky, caramelized char of the homeland in minutes.
Before you start
Cleanse the chicken.
Toss the chicken pieces with a squeeze of fresh lime juice and a pinch of salt, let sit for 15 minutes to neutralize any raw poultry smell, then rinse thoroughly and pat dry.
Ingredients
- bone-in skin-on chicken thighs and drumsticks3 lb
- fresh lemongrass stalks2 med
- makrut lime leaves4 med
- Mediterranean bay leaf1 med
- fresh galangal1 inch
- tamarind paste1 tbsp
- dark brown sugar2 tbsp
- kosher salt1 tsp
- water or coconut water2 cup
- shallots8 large
- garlic5 large cloves
- unsalted macadamia nuts4 med
- fresh ginger1 inch
- fresh turmeric1 inch
- ground coriander1 tbsp
- white pepper1/2 tsp
- neutral cooking oil2 tbsp
- Kecap Manis5 tbsp
- margarine2 tbsp
Method
- 01
Blend the aromatic spice paste.
In a food processor or blender, combine the shallots, garlic, macadamia nuts, ginger, turmeric, coriander, white pepper, and cooking oil until it forms a very fine, smooth paste, adding a splash of water if the blades get stuck.
- 02
Fry the spice paste to release the oils.
Place a large wok or wide, heavy-bottomed pan over medium heat and sauté the paste for 4 to 5 minutes, stirring continuously until the raw smell of the alliums mellows and the oil begins to slightly separate from the solids.
- 03
Bloom the whole aromatics.
Toss in the smashed lemongrass, makrut lime leaves, bay leaf, and galangal, stirring for another minute until intensely fragrant.
- 04
Sear the chicken in the spices.
Add the chicken pieces to the wok, stirring well to coat them entirely in the yellow spice paste, and cook for about 3 minutes until the exterior just begins to change color.
- 05
Execute the ungkep braise.
Pour in the water, dissolved tamarind paste, salt, and brown sugar, bringing the liquid to a gentle boil before reducing the heat to medium-low, covering the wok, and simmering for 30 minutes.
- 06
Boil off the liquid to concentrate the flavor.
Remove the lid, turn the heat up slightly to medium, and cook, stirring occasionally, until the water evaporates and the liquid reduces to a thick, sizzling sludge that clings to the meat, then turn off the heat.
- 07
Build the sweet soy glaze.
Remove the chicken to a plate, then add the Kecap Manis and margarine directly into the leftover thick, oily spice residue in the wok, stirring over low heat for a minute until melted and combined.
- 08
Pan-grill to a caramelized char.
Heat a large skillet, wok, or non-stick pan over medium-high heat, add the chicken pieces, and brush generously with the glaze, searing for 2 to 3 minutes per side until you achieve a glossy, dark, mahogany exterior with appealing blackened spots.
Notes
Embrace the batch cook.
The ungkep braising step is where the time and love are invested; make a double batch on Sunday and freeze the spiced chicken for a busy Wednesday night when you can thaw, glaze, and sear it in ten minutes flat.
Margarine is not a compromise.
While Western kitchens often shun margarine, authentic Indonesian home cooking heavily utilizes it for its specific melting point, savory saltiness, and glossy finish when mingled with sweet soy sauce.
The bay leaf conundrum.
An Indonesian bay leaf (daun salam) is earthy and slightly citrusy, unlike the harsh, eucalyptus notes of a Mediterranean bay leaf; use just one standard European bay leaf here, or omit it entirely rather than overwhelming the dish.