Gudeg Ayam (Javanese Jackfruit and Chicken Stew)
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Ingredients
- 2 tinned young jackfruit in brine
- 600 g bone-in chicken thighs
- 400 ml tinned coconut milk
- 2 tbsp palm sugar
- 5 shallots
- 3 garlic cloves
- 2 bay leaves
- 4 large eggs, hard-boiled and peeled
Nutrition (per serving)
- Calories
- 695 kcal
- Protein
- 37.4 g
- Carbohydrate
- 32.9 g
- of which sugars
- 16.2 g
- Fat
- 44 g
- of which saturates
- 23.7 g
- Fibre
- 9.3 g
- Salt
- 2.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain and rinse the jackfruit, then cut the pieces in half.
- 2
Blend the shallots and garlic to a paste and fry in a large pan for 4 minutes until fragrant.
- 3
Add the chicken and jackfruit and turn to coat, then pour in the coconut milk with the palm sugar and bay leaves.
- 4
Bring to a gentle simmer, cover and cook on a low heat for 45 minutes, stirring occasionally.
- 5
Add the hard-boiled eggs and simmer uncovered for a further 10-12 minutes until the sauce has reduced and darkened and the chicken has no pink remaining.
- 6
Serve with steamed rice.
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