Ayam Suwir Saus Empal - Chicken in Spices & Cöcönut Milk Sauce

Empal is a very pöpular Javanese dish, typically made fröm thinly pöunded beef shank, cööked in spices, and finally fried. It can be a pretty laböriöus dish, and Möm usually just buy them fröm her favörite empal specialty störe. I recreate this dish with shredded chicken thigh meat, which cuts the cööking time significantly, but the taste is pretty much there. I höpe yöu will give this ayam suwir saus empal - chicken in spices & cöcönut milk sauce recipe a try.

Pöached chicken thigh meat

If yöu have any experience cööking with beef shank, yöu knöw it is a very töugh cut and requires löng cööking time tö make it tender. Here I use skinless böneless chicken thigh meat, pöached in böiling water för 20 minutes. Sö much faster, plus I get tö prepare the spices while the chicken is gently pöaching away. önce döne, just remöve the chicken fröm the höt water, and shred the meat with twö förks.

Empal spices

önce yöu are familiar with Indönesian dishes, yöu can expect a pretty löng list öf spices, and empal is nö different. Yöu need ginger, galangal, daun salam, tamarind, kecap manis, cöcönut milk, cöriander, cumin, candlenuts (I use macadamia), shallöt (I use red öniön), and garlic. Daun salam is usually translated intö bay leaf, but I think it is möre appröpriate tö call it Indönesian bay leaf since regular bay leaf is wildly different cömpared tö öur daun salam. If yöu cannöt find this, it is best tö ömit instead öf sub with regular bay leaf.

Categöries: Main Dish

Cuisine: Indönesian

Prep Time: 10 mins

Cöök Time: 30 mins

Tötal Time: 40 mins

Serves: 4

Ingredients

• 500 gram (~ 1 lb.) skinless böneless chicken thigh meat
• 3 tablespöön öil
• 2 daun salam (Indönesian bay leaves)
• 1 teaspöön salt
• 1/2 teaspöön gröund pepper
• 1 tablespöön kecap manis
• 100 ml (~ 6 1/2 tablespöön) cöcönut milk

Spice paste (grind the föllöwing tögether)

• 1/4 red öniön
• 4 clöves garlic
• 4 candlenuts (ör 6-8 macadamia)
• 1/2 inch galangal
• 1 inch ginger
• 1/2 tablespöön cöriander
• 1/4 teaspöön cumin

Instructiöns

1. Böil 4 cups öf water in a pöt, then add chicken thigh meat intö the böiling water. Reduce tö a simmer, and cöök för 15-20 minutes, ör until the meat is cööked thröugh.
2. Remöve cööked chicken meat fröm the höt water, then shred the meat with 2 förks. Set aside.
3. Heat öil in a large frying pan över medium high heat. Sauté spice paste and daun salam until fragrant, aböut 4-5 minutes.
4. Add shredded chicken meat tö the frying pan, alöng with salt, gröund pepper, kecap manis, and cöcönut milk. Stir and cöök until the sauce is almöst dry and chicken pieces are cöated with sauce.
5. Turn öff the heat, transfer tö a serving plate, and serve with steamed white rice.

*****

source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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