Sundaland Recipes

Picture a simmering pot, releasing an intoxicating aroma that dances through the air, beckoning you to partake in its tantalizing embrace. As you lift the lid, a symphony of scents envelops your senses. The fragrant combination of sautéed onions, earthy shallots, and pungent garlic sets the stage for a culinary adventure.

Braised Chicken Skin Stew (Chicken Skin Semur)

The spices, meticulously selected and lovingly toasted, imbue the dish with a beguiling allure. Ground coriander, cumin, and turmeric come together, their vibrant hues painting the canvas of flavor. Grated nutmeg adds a touch of warmth, while crushed candlenuts provide a subtle nuttiness, elevating the complexity of the stew.

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By Sundaland Recipes Team
Author: Sisca Magdalena

Prep Time: Circa 20 Minutes
Cook Time: Circa 02 Hour
Suitable: GlutenFree
Rating: 4.1 Category: Dinner
Origin: Indonesian
Serving: 6 Person
Tags: Tender, Chewy, Juicy

Nutrition facts: 400 calories, 50 grams fat

But wait, there's more! Bay leaves and kaffir lime leaves lend their enchanting aroma, their essence intertwining with the hearty broth. Bruised galangal and ginger add a subtle tang, while cinnamon sticks impart a delicate hint of sweetness, reminiscent of distant spice bazaars.

Ingredients:

• 1kg chicken skin, cleaned and cut into bite-sized pieces
• 200g button mushrooms, sliced
• 3 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 8 shallots, finely chopped
• 6 cloves of garlic, minced
• 3 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons turmeric powder
• 2 teaspoons grated nutmeg
• 4 candlenuts, crushed (can be substituted with macadamia nuts)
• 4 tablespoons sweet soy sauce (kecap manis)
• 4 tablespoons soy sauce
• 4 cups chicken broth
• 4 tomatoes, diced
• 4 red chilies, sliced (adjust to your preferred level of spiciness)
• 2 teaspoons ground white pepper
• 4 bay leaves
• 4 kaffir lime leaves
• 2-inch piece of galangal, bruised
• 2-inch piece of ginger, bruised
• 2 cinnamon sticks
• Salt to taste
• Chopped green onions and fried shallots for garnish

Instructions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onion, chopped shallots, and minced garlic. Sauté until fragrant and golden brown.
2. Add the ground coriander, cumin, turmeric powder, grated nutmeg, and crushed candlenuts to the pot. Cook for a minute to toast the spices and release their flavors.
3. Add the chicken skin pieces and sliced button mushrooms to the pot. Stir well to coat them with the aromatic spices.
4. Pour in the sweet soy sauce, soy sauce, and chicken broth. Stir in the diced tomatoes, red chilies, ground white pepper, bay leaves, kaffir lime leaves, galangal, ginger, and cinnamon sticks.
5. Season with salt to taste and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let the stew cook for about 1 to 1.5 hours, or until the chicken skin becomes tender and infused with the flavors.
6. Check the seasoning and adjust as needed.
7. Serve the Javanese braised chicken skin stew hot, garnished with chopped green onions and fried shallots. It pairs wonderfully with steamed rice.