Ayam Masak Palembang

Ayam Masak Palembang


520g chicken whole legs (cut into pieces)

1 large potato (380g) (peeled and sliced)

2 stalk lemongrass (white part only, smashed)

375ml thick coconut milk

¾ cup kicap lemak manis

Adequate cooking oil

Blended ingredients:

1 big onion (peeled)

4 shallots (peeled)

2 cloves garlic (peeled)

1-inch young ginger (sliced)

1 ½-inch galangal (sliced)

12 dried chillies (soaked)


2-inch cinnamon stick

2 star anise

2 cloves

3 cardamom


½ tsp salt

Preparation Instructions:

  1. Heat up a non-stick skillet with some cooking oil, pan-fry the sliced potatoes until cooked. Remove and set aside.
  2. Use the remaining oil to pan-fry the chicken pieces until half-cooked. Remove and set aside.
  3. Use the remaining oil to saute the blended ingredients and spices until fragrant.
  4. Add in chicken pieces, stir to combine.
  5. Add in thick coconut milk and kicap lemak manis and bring to a boil. Continue to simmer until the sauce become thicken.
  6. Add in potato slices, stir to combine and season with salt.
  7. Dish out and serve.

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