Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 5 shallots, chopped
- 5 garlic cloves, chopped
- 10 red chili peppers, chopped
- 5 bird's eye chili peppers, chopped
- 2 stalks of lemongrass, bruised and chopped
- 2 kaffir lime leaves, torn
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
- 1 cup of water
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the shallots, garlic, and chili peppers to the wok and stir-fry for 2-3 minutes until fragrant.
3. Add the chicken pieces to the wok and stir-fry for 5-7 minutes until the chicken is browned on all sides.
4. Add the lemongrass, kaffir lime leaves, salt, and sugar to the wok and stir to combine.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and let the chicken simmer for 20-25 minutes until cooked through.
7. Serve hot with steamed rice.
30-40 minutes
5. Temperature: Medium-high heat for stir-frying, low heat for simmering
Serving size: 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 15g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork
- Shallots and garlic can be substituted with onion and ginger
- Red chili peppers and bird's eye chili peppers can be adjusted to taste
Variations:
- Add coconut milk for a creamier sauce
- Use different types of meat or seafood
- Add vegetables such as bell peppers or green beans
Tips and tricks:
- Use a mortar and pestle to grind the chili peppers for a smoother texture
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor
- Adjust the amount of chili peppers to your desired level of spiciness
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in a large bowl with steamed rice on the side
- Garnish with chopped cilantro or green onions
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken
- If the chicken is not cooked through, let it simmer for a few more minutes until fully cooked
Food safety advice:
- Make sure the chicken is fully cooked before serving
- Wash your hands and all utensils thoroughly before and after handling raw chicken
Food history:
- Ayam Rica-Rica is a traditional Indonesian dish from the North Sulawesi region
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables
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Region: Indonesian