RECIPE AYAM INGKUNG MILD INDONESIAN CHICKEN
Recipe for mild spiced chicken
Poultry dishes from Indonesia for 4 persons
Ingredients
- 1 lemongrass stalk
- 1 pc galanga, 1 inch
- 3 tbsp veg. oil
- 3 lime leaves
- 3 salam leaves
- 1 pint of coconutmilk
- 1 chicken of about 2 pounds, cut in pieces
- Herb mixture (boemboe)
- 7 sjalots
- 3 cloves of garlic
- 1 pc. ginger, 1 inch
- 5 kemirinuts
- 2 tsp korianderpowder
- 1 tsp gr. cumin
- 1 el palmsugar
- salt to taste
Preparation
Mix everything for the herb mixture in a blender or mortar and grind everything to a paste.
Take of the outer stalks of the lemongrass and cut the top of. Cut the thick part open. Peal the galangal and cut up roughly.
Fry the herbmixture in the oil until fragrant, about 3 mins.
Preheat oven to 200 C/400 F.
Add half the coconutmilk and the chicken and let it simmer until the milk is evaporated. Add the other half of the mild and cook for another 5 minutes.
Take chicken out of pan and roast on a tray in the oven (or bbq). Baste chicken regularly with leftover herbed milk. Roast until skin is crisp.
Take of the outer stalks of the lemongrass and cut the top of. Cut the thick part open. Peal the galangal and cut up roughly.
Fry the herbmixture in the oil until fragrant, about 3 mins.
Preheat oven to 200 C/400 F.
Add half the coconutmilk and the chicken and let it simmer until the milk is evaporated. Add the other half of the mild and cook for another 5 minutes.
Take chicken out of pan and roast on a tray in the oven (or bbq). Baste chicken regularly with leftover herbed milk. Roast until skin is crisp.