Ayam Rica-rica

About this recipe

Ayam rica-rica is a Manado classic built on chili, shallots, and fresh basil. The heat should taste bright, not oily.

Fry the spice paste until fragrant before the chicken goes in so the chili cooks through and loses any raw taste. Add basil only at the end.

Tone down bird’s-eye chili for children; keep red chilies for color and aroma.

Prep & cook time

• Prep20 minutes
• Cook30 minutes
• Total50 minutes
• Servings4 servings
• LevelMedium

Tools you need

• Wok or skillet
• Blender or mortar
• Knife
• Spatula

Ingredients

• 800 g chicken, cut into 8–10 pieces
• 10 red curly chilies
• 8–12 bird’s-eye chilies, to taste
• 8 shallots
• 5 garlic cloves
• 3 cm ginger
• 2 lemongrass stalks, bruised
• 3 kaffir lime leaves
• 1 handful Thai basil (kemangi)
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 3 tablespoons cooking oil

Directions

1. Rinse the chicken and drain. Season lightly with salt.
2. Blend or pound the chilies, shallots, garlic, and ginger into a paste.
3. Heat the oil. Sauté the paste with lemongrass and lime leaves until fragrant and the oil begins to separate.
4. Add the chicken and stir until the pieces change color.
5. Cover and cook over medium heat 20–25 minutes until done, stirring occasionally.
6. Adjust salt and sugar. Turn off the heat, fold in the basil briefly.
7. Serve hot with rice and fresh vegetables.

Kitchen tips

Serve with

• Steamed rice
• Fresh vegetables
• Cucumber
• Dabu-dabu salsa

How to store

Keeps 2 days in the fridge. Reheat in a skillet; add a splash of water if dry.

Common mistakes

• Under-cooking the chili paste so it tastes raw.
• Simmering basil too long until bitter.
• Burning the paste on high heat.