Here’s a flavorful Indonesian-style dish: Sawi Campur Isi Ayam — “mixed mustard greens with chicken filling,” a comforting stir-fry often served with rice.
🥬🍗 Sawi Campur Isi Ayam (Mustard Greens with Chicken)
🛒 Ingredients (Serves 2–4)
- 1 bunch sawi (mustard greens or bok choy), washed and chopped
- 1 chicken breast or thigh, diced into small cubes
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 carrot, thinly sliced (optional)
- 1–2 red chilies, sliced (optional for heat)
- 2 tbsp vegetable oil
- 1 tsp soy sauce
- 1 tsp oyster sauce
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup chicken broth or water
- Optional: 1 tsp sesame oil or chopped green onions for garnish
👩🍳 Instructions
1️⃣ Cook the Chicken
- Heat oil in a pan or wok over medium heat.
- Sauté garlic and onion until fragrant.
- Add diced chicken and cook until no longer pink (3–5 minutes).
2️⃣ Add Vegetables
- Add sliced carrot (if using) and stir-fry 2 minutes.
- Add chopped sawi and sliced chilies.
3️⃣ Add Sauce & Simmer
- Pour in soy sauce, oyster sauce, salt, and pepper.
- Add chicken broth or water and cook 3–5 minutes until vegetables are tender but still bright green.
4️⃣ Finish & Serve
- Drizzle sesame oil if desired.
- Garnish with chopped green onions.
- Serve hot with steamed rice.
🔥 Tips & Variations
- Protein options: Use ground chicken or chicken thighs for juicier texture.
- Extra flavor: Add a splash of fish sauce or a pinch of sugar for balance.
- Vegetable mix: Include baby corn, bell pepper, or cabbage along with sawi.
- Spicy kick: Add sambal or sliced fresh chilies to taste.
- Make-ahead: Cook chicken first, then stir-fry vegetables quickly just before serving for freshest taste.
If you like, I can give a restaurant-style version with tender chicken stuffed into whole sawi leaves, lightly stir-fried in a savory garlic-sesame sauce — very similar to Indonesian banquet style.
