Entree: Indonesia – Central Java – Garang Asem (Central Javanese sour-tamarind stewed chicken with aromatic herbs and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, thinly sliced (about 3 oz (85 g))
- 4 cloves garlic, smashed
- 3 red chilies, seeded and sliced (or 2 red chiles for medium heat)
- 1 inch (2.5 cm) piece galangal, thinly sliced
- 2 stalks lemongrass, bruised and cut into 2-inch (5.08 cm) pieces
- 3 kaffir lime leaves, torn
- 1 large tomato, quartered
- 2 tbsp (30 ml) tamarind paste mixed with ¼ cup (60 ml) warm water (or 3 tbsp (45 ml) tamarind pulp strained)
- 1 tbsp (15 ml) palm sugar or packed brown sugar
- 1 tsp (5 g) toasted shrimp paste (terasi) or ½ tsp (2.5 ml) fish sauce (optional)
- 2 cups (480 ml) water
- 1 tsp (5 g) salt, adjust to taste
- 2 tbsp (30 ml) chopped fresh cilantro or Indonesian kemangi (lemon basil) for garnish
- Banana leaves for wrapping (optional) or aluminum foil

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, thinly sliced (about 3 oz / 85 g)
- 4 cloves garlic, smashed
- 3 red chilies, seeded and sliced (or 2 red chiles for medium heat)
- 1 inch (2.5 cm) piece galangal, thinly sliced
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 3 kaffir lime leaves, torn
- 1 large tomato, quartered
- 2 tbsp (30 ml) tamarind paste mixed with ¼ cup (60 ml) warm water (or 3 tbsp tamarind pulp strained)
- 1 tbsp (15 ml) palm sugar or packed brown sugar
- 1 tsp (5 g) toasted shrimp paste (terasi) or ½ tsp fish sauce (optional)
- 2 cups (480 ml) water
- 1 tsp (5 g) salt, adjust to taste
- 2 tbsp (30 ml) chopped fresh cilantro or Indonesian kemangi (lemon basil) for garnish
- Banana leaves for wrapping (optional) or aluminum foil

Instructions

1. Prepare the chicken pieces and pat dry. Set aside. If using banana leaves, briefly pass each leaf over a flame or hot water to soften, then cut into pieces large enough to wrap individual chicken portions.
2. In a mortar and pestle or small blender, pound or pulse shallots, garlic, and red chilies to a coarse paste. Transfer to a bowl.
3. Heat the vegetable oil in a wide sauté pan over medium heat. Add the spice paste and cook, stirring, until fragrant and shallots soften, about 3–4 minutes.
4. Add galangal, bruised lemongrass, kaffir lime leaves, and toasted shrimp paste if using. Stir to combine, then add the tomato pieces and cook 2 minutes to break them down slightly.
5. Add the chicken pieces to the pan and toss to coat in the spice mixture. Pour in the tamarind-water mixture and 2 cups (480 ml) water. Stir in palm sugar and salt.
6. Bring to a gentle simmer, cover, and cook 25–30 minutes until chicken is cooked through and tender and flavors have melded. Skim any foam as needed.
7. (Optional banana-leaf method) Place a portion of the cooked chicken and some broth onto a softened banana leaf, fold and secure with kitchen twine, and steam the parcels for 10–15 minutes to concentrate flavors before serving.
8. Taste and adjust seasoning with salt or a bit more sugar or tamarind for balance. Garnish with chopped cilantro or kemangi and serve hot with steamed rice.