Yellow Chicken Opor Recipe

Ingredients

• Chicken, cut into pieces, washed - 500 grams
• Bay leaf - 2 pieces
• Lemongrass, bruised - 1 stick
• Galangal, bruised - 2 cm
• Citrus leaves, torn - 2 pieces
• Salt - 1 tsp
• Sugar - 1/2 tsp
• Diluted coconut milk - 600 ml
• Thick coconut milk - 200 ml
• Cooking oil - 3 tbsp
• Ground spices:
• Shallots - 5 grains
• Garlic - 3 cloves
• Candlenut - 3 grains
• Ginger - 2 cm
• Turmeric, roasted - 2 cm
• Coriander - 1 tsp
• Pepper granules - 1/2 tsp
• See Mother's Recipe Version

Plans

• Puree all the spice ingredients.
• Bruised galangal and lemongrass.
• Tear the lime leaves, remove the stalks, set aside.
• Heat oil in a frying pan, then saute ground spices, lemon grass, galangal, and lime leaves until fragrant.
• Enter the bay leaf and chicken that has been cut into pieces, mix well. Cook until the chicken changes color.
• Enter the thin coconut milk, cook until boiling.
• Add salt and sugar, mix well. Cover the pot, cook until the chicken is tender and the spices are absorbed.
• Add thick coconut milk, cook until boiling.
• Correct the taste, if it's right turn off the stove.
• Serve the chicken stock with a sprinkling of fried shallots.
• The opor will be more savory if you use free-range chicken.

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