Rosemary…not a typical herb for Indonesian dish. I have used it before, maybe once, but it was in mixed with many other herbs that I was not even sure what rosemary smelled or tasted like; today I am going to focus on this particular herb.
Rosemary isn’t it a sweet name. Legends say that it means rose from the sea, another says it means Rose of the Virgin Mary. One way or another, it has a great smell! Woody and minty, LOVE! I might even use it as part of my aromatherapy ingredients, aside using it for cooking.
I have watched many Jamie Oliver and Gordon Ramsay cooking shows to know that rosemary is great when paired with chicken. So today I am going to do just so! Inspired by Indonesian dish called Ayam Kecap (chicken braised in sweet soy sauce), I add the rosemary and omit the nutmeg. I think shaoxing or any cooking alcohol would be a great addition of depth, however I do not do that for this dish.
Here we go:
- 1 whole Chicken; cut into 12 pieces. Skin out bone in
- 1 or 2 potatoes, cut into wedges
- 1 onion, cut into slivers
- 5 cloves garlic, crushed
- 1 scallion, cut diagonally
- 5-6 stalks of rosemary
- 4 chillies padi; 1 sliced thinly, 3 whole
- 4 tbsp oil
- 1/2 tsp blackpepper
- 3 tbsp sweet soy sauce (kecap manis)
- 1 cup of water
- cooking alcohol (optional)
- Salt to taste
- Heat the pan and add oil.
- Shallow fry the chicken until slightly golden brown on both sides. Add in the rosemary at this stage.
- Remove the chicken and rosemary, leave the oil and fat rendered from the chicken.
- Cook the onion, garlic, and sliced chili until fragrant.
- Add back in the chicken and rosemary.
- Add kecap manis and water. Cover and cook with low heat until the liquid reduced and desired thickness is reached.
- Add in the sliced scallion and blackpepper. Cook briefly.
- Salt to taste, and SERVE!