Ceker Ayam Bumbu Kecap (stewed Chicken Feet)

Ceker Ayam Bumbu Kecap (Stewed Chicken Feet) is a popular dish in Indonesian Chinese cuisine. The chicken feet are stewed in a flavorful soy sauce-based sauce until tender and packed with delicious umami flavor.

Non Vegetarian Appetizer Indonesian Chinese Indonesian Chinese Stewed Chicken
Ceker Ayam Bumbu Kecap (stewed Chicken Feet)

Ingredients

  • 500g chicken feet
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 2 red chilies, sliced
  • 2 bay leaves
  • 1 lemongrass, bruised
  • 3 tablespoons sweet soy sauce (kecap manis)
  • 1 tablespoon soy sauce
  • 1 teaspoon tamarind paste
  • 1 teaspoon sugar
  • 4 cups water

Instructions

  1. First, clean the chicken feet thoroughly and trim the nails if desired.
  2. In a large pot, combine the chicken feet, garlic, shallot, red chilies, bay leaves, lemongrass, sweet soy sauce, soy sauce, tamarind paste, sugar, and water.
  3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour or until the chicken feet are tender.
  4. Once the chicken feet are tender, turn up the heat to thicken the sauce if desired.
  5. Serve the Ceker Ayam Bumbu Kecap hot as an appetizer or as part of a meal.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
15g
Fat
8g
Carbohydrates
5g

Supplies

Large pot Serving bowls Serving spoon

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serve the Ceker Ayam Bumbu Kecap with steamed white rice and a side of sambal for a complete meal.

Tips & tricks

For an extra kick of heat, add more red chilies or a sprinkle of chili flakes to the stew.

Cost

$5