How to Make Chicken Catch, Culinary Origin Aceh

The habit of catching chicken has become part of Acehnese culture. What makes it unique is the foliage that covers the dish of catching chicken on a handful of dishes. The leaves are also used as a dry meal complementary pieces of chicken. If it is still warm, these leaves have a dry taste like crackers. Let's see how to make it.

Chicken Processed Materials:

»1 piece of chickens 24 parts
» 6 pieces of leaf pandanus
»8 stem of laurel leaf koja, petik daun
» 1 tbsp acid water
»2 ¼ tsp salt
» ½ tsp sugar
»¼ tsp pepper powder
» 500 ml of water

Ground spices :

»12 grains of onion
» 3 cloves garlic
»3 pieces of red chili pepper
» 4 cm turmeric
»2 cm ginger

Leaf Decomposition Materials:

»4 leaves of pandanus, sliced
» 8 stalks of laurel koja, petik daun
»6 orange leaves, discard bone
» 5 pieces of chili hiau big, split 2 parts
»2 pieces of turmeric, small pieces

How to make :

Step 1: Puree 12 grains of red onion, 3 cloves of garlic, 3 red chili pepper, 4 cm turmeric, 2 cm ginger with enough water.

Step 2: Add chicken, spice, 5 pieces of pandanus leaf, 8 stalks, 1 tbsp of tamarind water, 2 ¼ tsp salt, ½ tsp sugar, ¼ tsp pepper powder, and 400 ml of water. Cook until the seasoning is absorbed and the water (almost gone).

Step 3: Heat the oil and then fry all the ingredients of the leaves fragrance until wilted. Then enter the chicken to fry until golden brown.

Chicken crispy and tasty ready to serve to be enjoyed together. Complete with white rice and chilli to enhance your appetite. Do not hesitate to try this delicious recipe yes!