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    You are in: Home / Recipes / Indonesian Slow-Cooked Chicken (Ayam Manado) Recipe
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    Indonesian Slow-Cooked Chicken (Ayam Manado)

    Indonesian Slow-Cooked Chicken (Ayam Manado). Photo by amanda l b

    1/1 Photo of Indonesian Slow-Cooked Chicken (Ayam Manado)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    amanda l b's Note:

    This recipe was provided by a lovely man called Barnadi who ran a groovy little Balinese Restaurant in Richmond, Melbourne called Djakarta. This was our favourite thing on the menu, and we could never resist ordering it. I think the restaurant is still there, but last I heard Barnadi had left Australia and opened a restaurant in Bath, England. * Chicken thigh or breast fillets can be used if preferred, but meat cooked on the bone gives the best flavour. If using breast fillets, cut into pieces before cooking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Puree onions until they have the consistency of a thick paste. A blender gives the best results.
    2. 2
      Put oil in a deep pot. Add the onions and saute for about 1 minute.
    3. 3
      Add all the other ingredients into the pot, (except the chicken pieces, basil and fried shallots), and simmer for about 30 minutes on medium heat. Stir occasionally to prevent burning on bottom of the pot.
    4. 4
      When sauce is cooked and slightly thickened, reduce heat slightly and add chicken. Cook for further 30 minutes or until meat is virtually falling off bones. [If using breast fillets, reduce the cooking time and cook until the chicken is cooked through but still tender].
    5. 5
      Remove chicken from bones [a bit messy, but as stated, I find cooking on the bone gives the best flavour!].
    6. 6
      Stir through the basil leaves.
    7. 7
      Top with fried shallots. Serve with steamed rice.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    • on August 27, 2008

      45

      This recipe was surprisingly good. I used mixed chicken pieces (with bones) which came out lovely. I didn't have lime leaves so I added a stalk of lemongrass instead. I added half a large red chilli because I have 2 small children but I reckon it ouldhave tasted better with more heat. I also fried the blended onions for about 5 minutes. It tasted better the day after. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2008

      55

      I'm Indonesian and I found the recipe to be very good. The dish tastes authentic. My husband also likes it very much. Thanks for posting it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Indonesian Slow-Cooked Chicken (Ayam Manado)

    Serving Size: 1 (663 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 868.4
     
    Calories from Fat 235
    27%
    Total Fat 26.1 g
    40%
    Saturated Fat 6.3 g
    31%
    Cholesterol 423.2 mg
    141%
    Sodium 1398.0 mg
    58%
    Total Carbohydrate 38.3 g
    12%
    Dietary Fiber 7.8 g
    31%
    Sugars 19.8 g
    79%
    Protein 117.0 g
    234%

    The following items or measurements are not included:

    kaffir lime leaves

    chili

    gingerroot

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