📝 About This Recipe
A hidden gem of Betawi cuisine from Jakarta, Ayam Sampyok is a culinary masterpiece defined by its unique double-coating technique and smoky aroma. This dish features succulent chicken simmered in a rich, golden coconut spice gravy until tender, then grilled to perfection while being continuously basted with the thickened sauce. The result is a beautifully charred, caramelized exterior with a deeply flavorful and aromatic interior that embodies the heart of Indonesian soul food.
🥗 Ingredients
Main Ingredients
- 1 kg Whole Chicken (cut into 4 or 8 pieces)
- 400 ml Thick Coconut Milk (fresh or high-quality canned)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 5 pieces Kaffir Lime Leaves (torn to release aroma)
- 1 tablespoon Tamarind Juice (from a small lump of tamarind pulp)
- 1.5 tablespoons Palm Sugar (grated)
- 1.5 teaspoons Salt (adjust to taste)
- 3 tablespoons Cooking Oil (for sautéing)
Spice Paste (Bumbu Halus)
- 10 pieces Shallots
- 5 cloves Garlic
- 8 pieces Curly Red Chilies (seeded for less heat)
- 5 pieces Candlenuts (toasted)
- 3 cm Fresh Turmeric (peeled)
- 2 cm Ginger (peeled)
- 3 cm Galangal (peeled)
- 1 teaspoon Coriander Seeds (toasted)
- 1/2 teaspoon Cumin Seeds (toasted)
👨🍳 Instructions
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1
Clean the chicken pieces thoroughly and rub them with a little lime juice and salt. Let them sit for 10 minutes, then rinse and pat dry.
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2
Prepare the spice paste by blending the shallots, garlic, chilies, toasted candlenuts, turmeric, ginger, galangal, coriander, and cumin with a splash of oil until completely smooth.
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3
Heat 3 tablespoons of oil in a large wok or deep pan over medium heat. Sauté the spice paste along with the lemongrass, bay leaves, and kaffir lime leaves until the oil starts to separate and the mixture becomes fragrant.
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4
Add the chicken pieces to the pan. Stir well to coat the chicken in the spices and cook until the meat turns opaque and slightly firm.
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5
Pour in the thick coconut milk, tamarind juice, salt, and palm sugar. Stir gently to combine all the flavors.
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6
Lower the heat and simmer the chicken (this process is called 'ungkep'). Cover the pan and cook for about 25-30 minutes, stirring occasionally, until the chicken is tender and the liquid has reduced into a very thick, oily paste.
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7
Once the sauce has thickened and coats the chicken heavily, remove the chicken pieces from the pan and set them on a tray. Keep the remaining thick sauce in the pan for basting.
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8
Prepare your grill. For the most authentic flavor, use a charcoal grill, but a cast-iron grill pan over the stove works well too.
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9
Place the chicken pieces on the grill over medium heat. Baste them generously with the thick leftover sauce from the pan.
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10
Grill for 3-5 minutes per side, flipping carefully. Continue to apply the sauce as you flip to build up a rich, caramelized crust (the 'sampyok' effect).
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11
Once the chicken has beautiful charred spots and the sauce has caramelized onto the skin, remove from the heat.
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12
Arrange the chicken on a serving platter and garnish with fried shallots if desired. Serve immediately while hot and smoky.
💡 Chef's Tips
Always toast your candlenuts and coriander seeds before blending; it releases essential oils that define the dish's depth. Do not rush the 'ungkep' simmering process; low heat ensures the spices penetrate the bone and the coconut milk doesn't curdle. If the sauce becomes too dry before the chicken is tender, add a small splash of water to continue the cooking. For the best crust, ensure your grill is very hot before placing the chicken down to get those signature char marks quickly without overcooking the meat. Use fresh turmeric rather than powder for a more vibrant color and an earthy, authentic Betawi flavor profile.
🍽️ Serving Suggestions
Serve with hot 'Nasi Uduk' (coconut milk rice) for a classic Jakarta breakfast or lunch experience. Pair with 'Lalapan' (fresh raw vegetables like cucumber, cabbage, and Thai basil) and a spicy 'Sambal Terasi'. Accompany with 'Emping' (melinjo nut crackers) to provide a bitter-salty crunch that cuts through the rich coconut sauce. A side of 'Sayur Asem' (Indonesian sour vegetable soup) provides a refreshing acidic contrast to the savory grilled chicken. Drink with a tall glass of iced 'Es Teh Manis' (sweetened jasmine tea) to balance the spices.