Chicken With Torch Ginger (ayam Bunga Kantan)

Chicken with Torch Ginger (Ayam Bunga Kantan) is a classic dish from Peranakan cuisine, known for its unique blend of Chinese, Malay, and Indonesian flavors. The dish features tender chicken cooked in a fragrant and aromatic sauce with torch ginger flower buds, resulting in a delightful combination of sweet, sour, and spicy flavors.

Chicken With Torch Ginger (ayam Bunga Kantan)

Ingredients

  • 1 whole chicken, cut into pieces
  • 5-6 torch ginger flower buds, sliced
  • 4 shallots, finely chopped
  • 3 cloves garlic, minced
  • 2 red chilies, sliced
  • 1 lemongrass stalk, bruised
  • 1 inch galangal, sliced
  • 1 teaspoon tamarind paste
  • 2 tablespoons palm sugar
  • 3 tablespoons tamarind juice
  • 1 cup coconut milk
  • Salt to taste
  • Oil for cooking

Instructions

  1. Heat oil in a large pan over medium heat. Add the shallots, garlic, and red chilies. Sauté until fragrant.
  2. Add the chicken pieces and cook until they are browned on all sides.
  3. Stir in the sliced torch ginger, lemongrass, and galangal. Cook for a few minutes until aromatic.
  4. Dissolve the tamarind paste in the tamarind juice and pour it into the pan. Add the palm sugar and stir until the sugar is dissolved.
  5. Pour in the coconut milk and bring the mixture to a simmer. Cover and cook for 20-25 minutes, or until the chicken is fully cooked.
  6. Season with salt to taste and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Carbohydrates
15g
Fat
18g

Supplies

Large pan Cutting board Knife Measuring spoons Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the Chicken with Torch Ginger with a side of steamed jasmine rice and a refreshing cucumber salad.

Tips & tricks

For a spicier kick, add more red chilies to the dish. Adjust the level of spiciness according to your preference.

Cost

$15