Ayam Masak Bugis (Buginese Chicken)

INGREDIENTS:
3 lbs mixture of boneless skinless chicken thighs cut into large chunks
1 Tbsp of cooking oil
4 cloves garlic peeled and finely chopped
10 small shallots peeled and thinly sliced
2 Tbsp of shrimp paste
2 bay leaves/ daun salam
3- inch of cinnamon stick
1/4 tsp of nutmeg powder
2 cups chicken stock
1 Tbsp of brown sugar
1 1/2 Tbsp of white distilled vinegar
4 cups of coconut milk
Salt and pepper to taste
2 cups packed of baby spinach leaves
1/2 cup of sweet corn kernels if frozen, thawed

Preheat a large pot on high heat. Add in 1 Tbsp of cooking oil. Add in garlic and the rest of the ingredients up to nutmeg powder on the ingredient list. Stir fry until fragrant, about 5 minutes.

Add in the chicken stock and bring to a boil. Add in brown sugar, vinegar, and coconut milk. Bring it back to a boil and then lower the heat and let it simmer until the chicken is cooked through and the liquid is roughly reduced by half. Have a taste and season with salt and pepper to your taste. It should be savory. Add in spinach leaves and sweet corn kernels. Stir to mix everything and cook just until the spinach leaves started to wilt. Remove from the heat and serve immediately or warm with plain rice.

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