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Resep Ayam Woku Simpel dan Enak

Simple and Delicious Ayam Woku Recipe

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Ingredients Equipment Method Notes

Ingredients
  

  • 500 g chicken cut into pieces
  • 2 stalks of lemongrass bruised
  • 4 lime leaves
  • 1 bunch of fresh lemon basil kemangi
  • 2 stalks of green onion sliced
  • 1 tomato diced
  • 300 ml water
  • 2 –3 tbsp cooking oil
  • Salt and sugar to taste
  • Mushroom or chicken bouillon optional
  • Spice Paste Blend these:
  • 6 shallots
  • 4 cloves of garlic
  • 4 large red chilies
  • 6 –10 bird's eye chilies adjust to your spice tolerance!
  • 3 cm fresh ginger
  • 3 cm fresh turmeric
  • 1 cm galangal
  • Optional: 1 turmeric leaf thinly sliced, for an extra aromatic punch.

Equipment

  • Wok or pot
  • Cutting board
  • knife
  • Blender or mortar and pestle
  • Spatula

Method
 

  1. Prepare the paste: Blend or grind all the "spice paste" ingredients until smooth. A fine texture helps the flavors penetrate the chicken better.
  2. Sauté the aromatics: Heat oil in a wok. Sauté the spice paste until it’s fragrant and cooked through. This step is crucial! Sauté for about 3–5 minutes until the color deepens and the oil starts to separate.
  3. Add the leaves: Toss in the bruised lemongrass and lime leaves. Stir until the aroma fills the kitchen.
  4. Brown the chicken: Add the chicken pieces to the wok. Stir well until the chicken changes color and is evenly coated in the spices.
  5. Simmer: Pour in the water and cook over medium heat. Let it simmer until the chicken is tender and the sauce has reduced slightly (usually 15–20 minutes).
  6. Add the fresh bits: Once the chicken is tender, throw in the diced tomatoes and green onions. Stir until the tomatoes soften.
  7. The finishing touch: Finally, add the basil leaves. Give it a quick toss and turn off the heat immediately so the basil stays fresh and fragrant without wilting too much.
  8. Season and serve: Taste and adjust with salt, sugar, or bouillon. Serve your Ayam Woku with a plate of warm steamed rice.

Notes

Go for "Kampung" Chicken: Use free-range chicken for a more savory flavor and a firmer, traditional texture.
Spice it up: If you love heat, don't be shy with the bird's eye chilies!
Dry or Wet: You can cook it longer if you prefer a thicker, more concentrated sauce, or leave it a bit saucy to pour over your rice.
Let it rest: Let the dish sit for 10 minutes before serving; the flavors develop even more as it cools slightly.