Opor Ayam
Prepare
- 1 whole chicken (800 grams)
- 1 lemon, take the water
- 250 ml thick coconut milk (from 1 coconut)
- 750 ml of diluted coconut milk (squeezed from the remaining thick coconut milk)
- 8 eggs (500 grams), boiled and peeled
- 3 tablespoons cooking oil for sauteing
- 100 grams of white basic seasoning
- 3 kaffir lime leaves
- 2 bay leaves
- 1 stalk lemongrass, then crushed
- 3 clove
- 2 cm cinnamon
- ¼ grains of nutmeg beans
Seasoning a white base (for 100 grams)
- 10 grains of red onion (30 grams)
- 5 cloves garlic (20 grams)
- 6 grains walnut (20 grams) and then fried and sliced finely
- 2 knuckles kencur (10 grams), finely sliced
- 2 knuckles ginger (10 grams), finely sliced
- 1 tablespoon coriander sangria (5 grams)
- 1 teaspoon pepper grains (5 grams)
- Half a teaspoon of cumin sangria (2.5 grams)
How to make
- Cut chicken into 8 pieces, moisten with lemon juice
- Heat oil and fry seasoning white base with lime leaves, bay leaves and lemon grass until fragrant
- Add chicken, cloves, cinnamon and nutmeg. Then stir until the chicken changes color
- Pour the aqueous coconut milk, stirring until blended, add the boiled eggs, cover pan and reduce heat. Cook until chicken is tender and the flavors to infuse
- Pour the thick coconut milk and cook, stirring, stirring until the coconut milk to boil, then lift and serve
Labels: Culinary Recipes
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