📝 About This Recipe
Hailing from East Kalimantan, Ayam Cincane is a legendary Indonesian poultry dish once reserved for royal banquets and wedding celebrations. This culinary masterpiece features tender chicken braised in a rich, aromatic spice paste of galangal, ginger, and shrimp paste before being charred to smoky perfection. The result is a complex harmony of savory, spicy, and slightly sweet flavors that embody the soul of Bornean cuisine.
🥗 Ingredients
Main Ingredients
- 1 whole Kampung Chicken (Free-range) (cut into 4 or 8 pieces)
- 1 tablespoon Lime Juice (for marinating)
- 1 teaspoon Salt (for marinating)
- 500 ml Coconut Milk (use thin coconut milk for braising)
- 3 tablespoons Vegetable Oil (for sautéing)
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 6 pieces Red Chili Peppers (seeds removed for less heat)
- 3 pieces Bird's Eye Chilies (optional, for extra spice)
- 2 cm Ginger (fresh)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
- 1 tablespoon Palm Sugar (shaved)
Aromatics
- 3 cm Galangal (bruised)
- 2 stalks Lemongrass (white part only, bruised)
- 3 pieces Indonesian Bay Leaves (Daun Salam) (fresh or dried)
👨🍳 Instructions
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1
Clean the chicken pieces and pat them dry with paper towels. Rub with lime juice and 1 teaspoon of salt, then let sit for 15 minutes to neutralize any gamey scents.
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2
Prepare the spice paste by blending the shallots, garlic, red chilies, bird's eye chilies, ginger, toasted shrimp paste, and palm sugar in a food processor until it forms a smooth, vibrant red paste.
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3
Heat 3 tablespoons of vegetable oil in a large wok or deep pan over medium heat.
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4
Sauté the blended spice paste along with the bruised galangal, lemongrass, and bay leaves. Cook for about 5-7 minutes until the oil starts to separate from the paste and it smells fragrant.
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5
Add the chicken pieces to the wok. Stir well to ensure every piece is thoroughly coated in the aromatic spice mixture.
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6
Pour in the coconut milk. Stir gently to combine and bring the liquid to a gentle simmer.
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7
Reduce the heat to low-medium. Cover the pan and simmer the chicken for 30-40 minutes. Turn the chicken occasionally so it cooks evenly.
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8
Continue cooking until the coconut milk has reduced significantly into a thick, oily sauce (kalio stage) and the chicken is fork-tender.
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9
Remove the chicken pieces from the sauce and set aside. Reserve the remaining thick sauce for basting.
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10
Preheat a charcoal grill or a cast-iron grill pan over medium-high heat.
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11
Grill the chicken pieces, basting them generously with the remaining thick spice sauce. Grill for 3-5 minutes per side until you see beautiful charred spots and the sugars in the sauce caramelize.
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12
Transfer the Ayam Cincane to a serving platter and pour any remaining warm sauce over the top.
💡 Chef's Tips
Always use 'Kampung' (free-range) chicken if possible; its firmer texture holds up better during the long braising process than broiler chicken. Don't rush the sautéing of the spice paste—the 'oil separation' (pecah minyak) is crucial for a deep, non-bitter flavor. If you don't have a grill, you can use an oven broiler set to high for 5 minutes to achieve the signature char. Toasting the shrimp paste (terasi) beforehand is vital as it mellows the pungent aroma into a savory umami depth. Adjust the number of bird's eye chilies based on your spice tolerance; the dish should be spicy but not overwhelming.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Nasi Putih (fragrant jasmine rice) to soak up the rich sauce. Pair with 'Sayur Pakis' (stir-fried ferns) or 'Plecing Kangkung' for a traditional Kalimantan-style feast. Add a side of fresh cucumber slices and tomato wedges to provide a cooling contrast to the spicy chicken. A glass of iced tea with calamansi lime is the perfect refreshing beverage to cut through the richness of the coconut milk. Include extra Sambal Terasi on the side for those who crave an even more intense heat profile.