Opor Ayam Kering (Braised Coconut Chicken)
Ingredients
2 free-range chicken, quartered
3 salam (indonesian bay)leaves
3 lemongrass (white parts only),crushed
2 cm ginger
2 teaspoons salt
¼ teaspoon sugar
500 ml coconut milkfrom the second press of 1 ½ coconut
500 ml coconut creamfrom the first press of 1½ coconut
ground spices blend:
8 cloves shallot
4 cloves garlic
5 cloves candlenuts,toasted
1 tablespoon coriander seeds
½ teaspoon white pepper powder
¼ teaspoon cumin
Cooking Steps
1. Heat cooking oil on the pan. Sauté ground spices blend, salam leaves, lemongrass, and ginger until fragrant. Add in chicken. Cook it until the chicken changes its colour and coated with the sauce.
2. Add salt, sugar, and coconut milk. Cook it until the chicken is well done and the sauce is fully-cooked.
3. Pour in coconut cream. Cook it over low heat until the spices blend is infused to the chicken and the sauce is almost dried. Remove it from heat.
4. Opor Kering (Braised Coconut Chicken) is ready to serve with a sprinkle of crispy shallot.