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Resep Ayam Sambal Kantan Ala Chef Arief Tonggeng

Chef Arief Tonggeng’s Sambal Kantan Chicken Recipe

Chef Arief Tonggeng’s Sambal Kantan Chicken made with fresh Olagud chicken. A spicy-savory blend with the aroma of torch ginger—healthy, delicious, and easy to make at home.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole Olagud cut-up chicken about 1 kg
  • 2 stalks torch ginger kecombrang, thinly sliced
  • 5 kaffir lime leaves
  • 2 lemongrass stalks
  • 2 tbsp tamarind water
  • 3 tbsp cooking oil
  • Salt and sugar to taste
  • Spice paste:
  • 10 red curly chilies
  • 8 shallots
  • 4 cloves garlic
  • 4 red bird’s eye chilies
  • 3 cm ginger
  • 2 cm turmeric
  • ½ tsp toasted shrimp paste terasi

Equipment

  • Nonstick wok or skillet
  • Sharp knife & cutting board
  • Blender or mortar and pestle
  • Pot
  • Wooden spatula
  • Serving bowl

Method
 

  1. Rinse the chicken well, rub with a little salt and lime juice. Rest 10 minutes to reduce any odor, then rinse again.
  2. Bring water to a boil and parboil the chicken for about 10 minutes to tenderize. Drain.
  3. Blend or pound all spice-paste ingredients until smooth.
  4. Heat oil and sauté the spice paste with lemongrass and kaffir lime leaves until fragrant.
  5. Add the parboiled chicken pieces and toss until evenly coated.
  6. Add sliced torch ginger, salt, sugar, and tamarind water. Stir to combine.
  7. Cook over low heat until the chicken is fully done, about 15 minutes. Taste and adjust seasoning.
  8. Serve hot with steamed white rice.

Notes

Use quality chicken: Fresh, high-protein Olagud chicken delivers better flavor and is safe for the whole family.
Cook the spice paste properly: Don’t rush—well-cooked spices release deeper aroma and taste.
Add torch ginger at the end: This keeps its aroma bright and intact.