Semarang Chicken Rice Recipe

Besides spring rolls, the city of Semarang is also famous for its Semarang chicken rice menu. Rice mixed with coconut milk, bay leaf and lemongrass, served with a savory, spicy pumpkin-fried chili sauce then topped with a sweet yellow opor sauce. Comes with tofu, pindang eggs and opor chicken. Can you imagine how delicious it is? If you want additional side dishes, you can also complete with intestine satay, egg satay, gizzard satay, or young egg satay.

Ingredients

• Savory Rice:
• Rice - 750 grams
• Coconut milk from 1/2 coconut - 1.3 liter
• Bay leaf - 4 pieces
• Lemongrass - 2 sticks
• Salt - 2 teaspoons
• Chicken braised in coconut milk:
• Country chicken - 1 tail
• Bay leaf - 3 pieces
• Lemongrass, knotted - 2 sticks
• Galangal - 2 cm
• Salt - 2 tsp
• Sugar - 1 tsp
• Chicken stock powder - 1 tsp
• Thick coconut milk - 500 ml
• Coconut milk (second squeeze) - 750 ml
• Cooking oil - 3 tbsp
• Ground spices:
• Shallots - 9 grains
• Garlic - 7 cloves
• Pecan - 7 grains
• Ginger, roasted - 2 cm
• Turmeric - 3 cm
• Citrus leaves - 2 pieces
• Pepper granules - 1/2 tsp
• Pumpkin & Tofu Fried Sambal
• Chayote, cut lengthwise - 500 grams
• Tofu skin - 12 pieces
• Krecek (optional) - 100 grams
• Garlic, finely chopped - 3 cloves
• Shallots, thinly sliced ​​- 7 pieces
• Red chilies, boiled briefly, puree - 8 pieces
• Pecan, puree with chili - 2 grains
• Bay leaf - 2 pieces
• Galangal - 2 cm
• Sugar - 2 tsp
• Medium coconut milk - 500 ml
• Oil - 2 tbsp
• Chocolate Eggs:
• Eggs - 10 eggs
• Teabags - 1 bag
• Concentrated brown sugar - 100 grams
• Shallots, thinly sliced ​​- 3 grains
• Bay leaf - 2 pieces
• Galangal - 2 cm
• Salt to taste
• Enough water
• Complementary:
• Sate offal and chicken skin - to taste
• Fried onion - to taste
• Whole cayenne pepper / chili paste - to taste
• Banana leaves for serving - to taste
• Buy ingredients and cooking utensils

Plans

• Savory rice: Cook coconut milk, salt, bay leaf, and lemon grass until fragrant. Add the rice, cook over medium heat, stirring occasionally until it boils and the coconut milk is completely absorbed. Steam the rice until cooked.
• Opor: Cut the chicken into pieces, clean and wash thoroughly, set aside. Heat oil, saute ground spices until fragrant, add chicken, stir well, cook until it changes color. Enter the thin coconut milk, add the bay leaf, lemongrass, galangal, cook until the chicken is tender.
• Pumpkin & Tofu Fried Sambal: Squeeze the chayote with salt to remove the sap, wash and drain. Heat the oil, saute the onion and garlic until fragrant, add the finely chopped chilies, salam and galangal, stir until the chili is cooked.
• Chocolate pindang eggs: Boil eggs until cooked, rinse in cold water then peel. Boil again with water and all the spices (except tea bags), make sure the eggs are submerged in water. When it boils, add the tea bags. Boil for 10 minutes, continue to soak the eggs until they are thick in color.
• Put savory rice on a plate or serving leaves. Give chicken opor, pindang eggs, and tofu. Pour in the pumpkin, then the opor sauce.
• Add the innards satay if you like, fried shallots and whole cayenne pepper.
• Alternatively, the eggs are not roasted but cooked with opor, which saves time.

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