Semur Chicken
Recipe from Nornie Bero
Before modern Australian cuisine embraced multiculturalism, the Torres Strait was already a melting pot of cultures—thanks to pearling, sea cucumber harvesting, and the vibrant communities that formed around them. Dishes like Semur reflect that rich heritage. Growing up, Semur was a regular part of our table. It’s the dish that tastes like home—bold, tropical, and full of soul. Whether made with chicken or vegetables, it’s one of those recipes I always return to for comfort, especially during NAIDOC Week when we celebrate our stories, our food, and where we come from.
15 minutes
60-75 minutes
4-6
What You'll Need
Ingredients
1 whole chicken, chopped into pieces
→ Substitute: For a vegetarian version, use 2 large eggplants (diced) and 3 large potatoes (peeled and diced)1 onion, sliced
5 garlic cloves, minced
2 stalks lemongrass, crushed and chopped
1 nub of ginger, finely chopped
3 tablespoons vegetable oil
1 tablespoon chili paste
½ teaspoon pepperberries
→ Substitute: Regular black pepper or pink peppercorns (available online at The Australian Superfood Co or Herbie’s Spices)1 cup chopped spring onions
2 cups soy sauce
→ Substitute: Tamari for gluten-free1 can SOBAH non-alcoholic beer
→ Substitute: Guinness, dark ale, chicken or vegetable stock, or any non-alcoholic beerA handful of karkalla (beach banana / sea succulent)
→ Substitute: Baby bok choy or snake beansA handful of warrigal greens (native spinach)
→ Substitute: Silverbeet or English spinach (look for native spinach in gourmet grocers, farmers markets, or native food retailers)- 250g vermicelli noodles
→ Optional: Can use rice noodles or udon if preferred
Directions
Step 1
Chop chicken into pieces.
Step 2
Slice onions, mince garlic, chop spring onions, finely chop ginger, and crush then chop lemongrass stalks.
Step 3
In a large pot, heat oil and add chicken to brown. (For vegan recipe, braise eggplant and potatoes.)
Step 4
Add onions, garlic, ginger, lemongrass, and chilli paste. Cook until onions are browned.
Step 5
Add soy sauce and cook for 10–15 minutes.
Step 6
Add SOBAH non-alcoholic beer (or other beer/vegetable stock) and pepperberries. Cook on low heat until the chicken is cooked through and falling off the bone. (Or until eggplant and potatoes are cooked through for vegan recipe.)
Step 7
In a separate bowl, place vermicelli in hot water until clear. Drain and add to the pot.
Step 8
Add karkalla and warrigal greens (or other green vegetable and silverbeet) and cook for a further 10 minutes.
Step 9
Serve in bowls.
Nornie Bero
Nornie Bero is a proud Meriam woman from the Torres Strait and the chef-founder of Mabu Mabu, a Melbourne-based restaurant and pantry brand. Known for bold tropical cooking and her mission to make native ingredients part of everyday Australian food culture, she’s a leading voice in First Nations cuisine.
