Chicken Saksang Recipe
Saksang is a typical food of North Sumatra Tapanuli, but usually this dish is prepared from buffalo or pork. This time, you can enjoy saksang from chicken. Saksang chicken is so savory and rich in taste because it uses coconut water, various spices and aromatic leaves. Serve this delicious chicken dish for the family at home.
Ingredients
- Free-range chicken - 900 grams
- Lime, take the water - 1 grain
- Salt - 1/2 tsp
- Coconut water - 1 liter
- Ground spices:
- Shallots - 12 grains
- Garlic - 5 cloves
- Curly red chili - 5 pieces
- Red cayenne pepper - 5 pieces
- Ginger - 2 slices
- Laos - 2 slices
- Salt - 3/4 tbsp
- Sugar - 1/2 tsp
- Andaliman - 2 tbsp
- Whole round pepper - 1/2 tsp
- Other:
- Bay leaf - 2 pieces
- Citrus leaves - 2 pieces
- Lemongrass, take the white part crushed - 2 sticks
- Ambu-ambu (roasted coconut & coriander) - 2 tbsp
- Cooking oil, for frying - to taste
- Lime - to taste
- Buy ingredients and cooking utensils
Plans
- Marinate chicken with salt and lime juice, let stand for 1 hour.
- Saute ground spices along with lemongrass, lime leaves and bay leaves. Cook until the spices are cooked and fragrant.
- Add the chicken, stir until the spices are evenly distributed. Then add coconut water, sugar and salt. Cook until the gravy reduces.
- After the gravy has shrunk, add the ambu-ambu.
- Then cook while occasionally turning it over until the spices are evenly distributed and the gravy is firmer. Correction taste.
- I steal the lime and stir again just before turning off the stove. Ready to be served warm.
- If using instant ambu-ambu, seasoning can be added with coriander. However, if the ambu-ambu is made from grated coconut and coriander which is roasted and then ground, the addition of coriander is no longer necessary in the ingredients.
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