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Before you jump to Javanese lodho chicken (ayam lodho) recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Reasons Why Consuming Apples Is Good.
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*We hope you got insight from reading it, now let’s go back to javanese lodho chicken (ayam lodho) recipe. To cook javanese lodho chicken (ayam lodho) you need 24 ingredients and 3 steps. Here is how you do that. *
The ingredients needed to make Javanese lodho chicken (ayam lodho):
- Use 1 whole free range chicken
- You need 5 kaffir lime leaves
- Provide 3 salam leaves (bay leaves)
- You need 3 tablespoon cooking oil
- Prepare 3 stalk lemon grass, bruised
- Use 1 cm galangal, crushed
- Prepare 13 bird's eye chilli (optional)
- Use 250 ml light coconut milk
- Use 200 ml chicken stock
- Provide 50 ml thickened coconut milk
- Take Spices (Ground)
- Get 3 big red chillies (add more if you like spicy)
- Get 5 cloves garlic
- Take 3 big French shallots
- Provide 3 candlenuts, roasted
- Prepare 2 cm Gingger
- Take 2 cm galangal
- Take 1 teaspoon galangal powder (kaempferia galanga)
- Prepare 1 teaspoon cumin
- Get 1 tablespoon coriander powder
- Use 1 teaspoon pepper powder
- You need 1 teaspoon turmeric powder
- Prepare 1 tablespoon brown sugar
- Get to taste Salt
Steps to make Javanese lodho chicken (ayam lodho):
- Heat a skillet or pan with a lid, sauté the paste along with lime leaves, lemon grass and salam/bay leaves until fragrant and turned to golden brown. - - Add chicken, make sure chicken is covered in spices and then put the lid on. Cook until half cooked.
- Add coconut milk, stir well and reduce the heat. - Cook until sauce thickens. - Turn off the heat, let the chicken to cool down. - Once the chicken is cooled down, coat the entire surface with the remaining thick sauce. - Grill chicken over a fire or it can be baked in the oven for 25 minutes in 200 degrees Celsius or until the skin turns brown.
- Serve with warm rice and before serving, pour the rest of the seasoning sauce on it. Garnish with fresh coriander leaves.
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