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Free-range chicken, cut into 16 parts or cut according to taste - 1 tail
Lime, take the water - 1 fruit
Kaffir lime leaves, remove the middle bone - 15 pieces
Young pandan leaves, sliced - 2 pieces
Lemongrass, bruised - 2 sticks
Shallots, sliced - 4 cloves
Garlic, sliced - 2 cloves
Water - 100 ml
Salt - 1 tsp
Sugar - 1 tsp
Cooking oil for frying - to taste
Ground spices:
Curly red chili - 15 pieces
Red cayenne pepper - 8 pieces
Shallots - 8 cloves
Garlic - 3 cloves
Ginger - 2 cm
See Mother's Recipe Version
Plans
Coat chicken with lime juice and salt, set aside.
Saute onion and white until wilted.
Add ground spices, saute again until fragrant.
Enter the lime leaves and pandan leaves, stir again until fragrant.
Add chicken, stir until chicken changes color.
Add water. Cook over medium heat until the chicken is tender and the water has reduced.
Add lime juice, sugar and salt. Stir then adjust the taste.
Remove and ready to serve.
1. When kneading the ground spices, you should not make it too smooth. Let it get a little rough so you can still feel the texture. Cook will be more flavorful.
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