Ayam

Ayam is the Indonesian and Malay word for chicken, referring to the domesticated fowl Gallus gallus domesticus. In taxonomy, it is a member of the order Galliformes, family Phasianidae. Domestic chickens are descended from the red junglefowl (Gallus gallus), native to Southeast Asia, and were domesticated at least several thousand years ago. Over time, selective breeding has produced a wide range of sizes, colors, and production traits, from small village flocks to modern broilers raised for meat and layers kept for eggs. In many Southeast Asian communities, ayam kampung denotes traditional, often free-range chickens distinct from specialized commercial breeds.

Chickens are kept primarily for meat and eggs. In many cuisines, chicken is prepared in countless ways; in Indonesian and Malaysian cooking, notable preparations include ayam goreng (fried chicken), ayam bakar (grilled), and ayam opor or ayam panggang, as well as soups and curries. Eggs are a major source of protein and are produced commercially alongside meat; hens typically begin laying around five months of age.

Global production is large and diverse, with welfare, biosecurity, and disease control being important concerns in commercial systems. Nutritionally, chicken meat provides high-quality protein, B vitamins, and minerals, while eggs are a versatile source of protein and fats.