Opor Ayam (Chicken Coconut Stew)

Photo Courtesy from www.ikafood.com

Ingredients:

10 gm     Corn Oil
250 gm   Chicken Thigh
100 gm   Coconut Powder
25 gm     Milk Powder
100 gm   Coconut Milk
50 gm     Garlic
75 gm     Onion Shallot
10 gm     Ginger
10 gm     Candle Nut
20 gm     Lemon Grass
7 gm       Table Salt
5 gm       Peppercorn White


Procedures:

1. Cut cross wise chicken thigh (not too deep)
2. Season and marinate chicken thigh with coconut powder, milk powder, salt & pepper (keep in refrigerator for about 2hr
3. While waiting for the chicken, ground (garlic, onion shallot, ginger, candle nut) until puree consistency reach
4. Heat oil in pot with medium heat , start pan fried one side from the marinated chicken, turn over gradually
5. Add crushed lemon grass into the pot and let it flavor the chicken
6. When the chicken is almost cook 80%, pour over the puree (ground ingredients) and keep stirring the mixture for about 5-10 minutes
7. Add lap over from the coconut powder and milk powder before into the pot together with the coconut milk
8. Add water if needed, and bring to boil for about 30 minutes (the longer the better result, the chicken will be softer)
9. Check seasoning
10. Serve hot with cold white rice
11. Happy Cooking