Chicken yellow gravy opor - original recipe by me (original photo)
Hello food lovers come back again with me @reportsteem this time i will give the original recipe how to make chicken opor
Ingredients:
- 1 chicken (± 1.3 kg)
- 500 ml thick coconut milk (dr 1 coconut)
- 1.5 L of diluted coconut milk (residue of thick coconut milk)
- 1 tbsp lemon juice
- 2 tbsp water java acid (dr 3 eye acid)
- 2 tsp salt (to taste)
- 1 tsp granulated sugar (substitute for flavoring)
To taste cooking oil & water - 25 grams of brown sugar (to taste)
ground spices: - 8 shallot onions
*4 cloves garlic - 1/2 tbsp ground coriander / powder
- 1/2 teaspoon ground pepper / powder
- 1/4 tbsp of turmeric milled (1 finger joint)
- 3 grains of pecan
- 1/4 tsp of cumin
- 1 segment of ginger finger
Spices / other herbs: - 3 cardamoms
- 3 cloves
- 1 flower lawang / pekak / pk
- 2 segments of cinnamon fingers
- 3 orange leaves, torn
- 2 stalks lemongrass, crushed
- 1 thumb lengkuas, crushing
- 2 bay leaves to taste fried onion (2-3 tbsp)
Cut chicken, then wash & drain. Give salt + lime juice + tamarind water, stir well and let stand a moment. The goal is to chicken more tasty & reduce fishy. Next prepare the necessary ingredients
Heat the cooking oil, then saute the finer spices + lemongrass, galangal, bay leaf, lime leaves, cardamom, lawang flowers, cloves & cinnamon until fragrant.
After the seasoning, add chicken, stir well and add a little water (± 100 ml). Let boil & seasoning seep into the chicken.
Furthermore the input of thin coconut milk (1.5-2 L coconut milk depending on the tenderness of the meat), add sugar & brown sugar. Cook until the gravy shrinks and the chicken is half-tender. Do not forget the occasional stirring & use medium heat.
If the chicken is half-tender, enter thick coconut milk. Cook while stirring aupaya coconut milk is not broken. Check the taste & tenderness of chicken, klo already fit, turn off the fire and sprinkle with fried onions
thanks @reportsteem