Cara Masak Ayam Rica Rica Pedas Enak Banget

Ingredients

• 1.2 kg Chicken Pieces (bone-in, skinless, washed and cut into bite‑size pieces)
• 1 lemon (juice) Lemon Juice (freshly squeezed)
• 1 tsp Salt (divided for marinating and cooking)
• 2 tbsp Sweet Soy Sauce (Kecap Manis) (adds a subtle sweetness; optional)
• 500 ml Water (enough to cover the chicken; add more if needed)
• 1 small pack Chicken Stock Cube (optional flavor enhancer)
• 6 Shallots (peeled)
• 3 Garlic Cloves (peeled)
• 10 Red Curly Chilies (seeded if less heat is desired)
• 10 Bird's Eye Chilies (whole)
• 1 tbsp Coriander Seeds (optional: toast lightly)
• 1 tsp Black Peppercorns (whole)
• 2 Candlenuts (peeled)
• 0.5 piece Turmeric (about 2 cm, peeled)
• 1 piece Ginger (about 2 cm, peeled)
• 1 piece Galangal (about 2 cm, crushed)
• 2 stalks Green Onions (sliced thin)
• 2 handfuls Thai Basil (Kemangi) (washed)
• 200 ml Vegetable Oil (for deep‑frying and sautéing)

Instructions

1. Marinate the Chicken

   Place the washed chicken pieces in a large bowl, squeeze the juice of one lemon over them, add ½ tsp salt, and mix thoroughly with clean hands until evenly coated.

   Time: PT5M

2. Half‑Fry the Chicken

   Heat about 150 ml of vegetable oil in the pan over medium heat. When hot, add the marinated chicken pieces in batches, frying until they turn golden‑yellow but are still slightly pink inside (about 3‑4 minutes per side).

   Time: PT10M

   Temperature: Medium

3. Set Fried Chicken Aside

   Remove the half‑cooked chicken with a slotted spoon, let excess oil drain, and place on a plate lined with paper towels.

   Time: PT2M

4. Prepare the Spice Paste

   Roughly chop the shallots, garlic, red chilies, bird’s eye chilies, turmeric, and ginger. Place all chopped ingredients together with coriander seeds, peppercorns, candlenuts, and 1 tbsp salt into the mortar. Grind until the mixture is fine but still slightly textured.

   Time: PT8M

5. Add Galangal

   Crush one piece of galangal and add it to the ground spice paste, mixing briefly.

   Time: PT1M

6. Prep Fresh Herbs

   Slice the green onions thinly and set aside. Wash the basil leaves (kemangi) and set aside.

   Time: PT2M

7. Sauté the Spice Paste

   In the same pan, add a little fresh oil if needed, then add the spice paste. Stir‑fry over medium heat until the aroma rises, the paste turns reddish, and the oil separates from the mixture.

   Time: PT5M

   Temperature: Medium

8. Combine Chicken and Sweet Soy Sauce

   Return the half‑fried chicken to the pan, add 2 tbsp sweet soy sauce, and stir‑fry for 2 minutes so the sauce coats the pieces.

   Time: PT2M

   Temperature: Medium

9. Add Liquid and Seasonings

   Pour in 500 ml water (or enough to just cover the chicken). Add the remaining ½ tsp salt and the chicken stock cube. Stir to dissolve.

   Time: PT1M

10. Simmer Until Sauce Reduces

    Bring to a gentle boil, then reduce to medium simmer. Cook for about 15 minutes, stirring occasionally, until the liquid has reduced slightly and the chicken is fully cooked.

    Time: PT15M

    Temperature: Medium

11. Finish with Herbs

    Add the basil leaves and sliced green onions. Cook for another 2 minutes until the herbs wilt.

    Time: PT2M

    Temperature: Medium

12. Serve

    Turn off the heat, transfer the Ayam Rica‑Rica to a serving plate, and enjoy hot with steamed rice.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

8 g

Fat

12 g

Fiber

2 g