Indonesian Sweet Soy Chicken Stew

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This beloved Indonesian classic features bone-in chicken slowly braised in sweet soy sauce (kecap manis) with warm spices, potatoes, and often boiled eggs. The dish delivers a deeply savory, lightly sweet glaze that has made it a staple home-cooking favorite across Java and beyond.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 32 gCarbs
• 3 gFiber
• 15 gSugar
• 36 gProtein
• 720 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 12 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs (about 1.5 lb / 700 g)
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 tbsp vegetable oil

For the Aromatics and Spices

• 5 large shallots, thinly sliced
• 4 garlic cloves, minced
• 1 inch (2.5 cm) fresh ginger, smashed
• 2 bay leaves
• 1 star anise
• 1 small cinnamon stick
• 3 whole cloves

For the Sauce and Add-ins

• 4 tbsp kecap manis (Indonesian sweet soy sauce)
• 1 tsp dark soy sauce
• 1 tbsp palm sugar or brown sugar
• 1½ cups (360 ml) water
• 2 medium Yukon Gold potatoes, cut into 1-inch cubes
• 1 Roma tomato, diced
• 3 hard-boiled eggs, peeled (optional)

Directions

1. Pat the chicken thighs dry, then season generously with salt and pepper on both sides.
2. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Add the chicken skin-side down and sear until golden brown, about 4 minutes per side. Transfer to a plate and set aside.
3. Reduce the heat to medium and add the shallots, garlic, and ginger to the same pot. Cook, stirring, until the shallots soften and turn translucent, about 3 minutes.
4. Add the bay leaves, star anise, cinnamon, and cloves and stir for 30 seconds until fragrant.
5. Pour in the kecap manis, dark soy sauce, palm sugar, and water. Stir well, scraping up any browned bits from the bottom of the pot, and bring the mixture to a gentle simmer.
6. Return the chicken to the pot along with any accumulated juices. Cover and simmer for 20 minutes, turning the chicken once halfway through.
7. Add the potatoes, tomato, and peeled hard-boiled eggs if using. Cover and continue to simmer for another 15 minutes, until the potatoes are tender and the sauce has reduced to a thick, glossy glaze.
8. Taste and adjust seasoning with a pinch of salt or an extra splash of kecap manis. Remove the cinnamon stick and star anise before serving.
9. Serve hot over steamed white rice, spooning the glossy sauce over the top.

Cook’s Notes

• Kecap manis is essential; do not substitute with regular soy sauce plus sugar, as the syrupy consistency and deep molasses flavor are key to the dish.
• For a deeper color and richer flavor, use dark soy sauce in addition to kecap manis.
• Bone-in, skin-on thighs stay juicier during the long braise; boneless breasts will dry out.
• Make-ahead friendly: the stew tastes even better the next day as the spices meld overnight in the fridge.
• Toast the hard-boiled eggs briefly in a dry pan before adding them to give them a lightly mottled brown look.

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