- 1 kilograms of chicken
- a slice (about 3 mm thick) of galingale, crushed;
- a slice (about 3 mm thick) of ginger, crushed;
- one lemongrass, crush and tie into a knot to avoid it from breaking apart into strings;
- 2 bay leaves;
- salt to taste;
- 1 pack of Indofood opor ayam spice mix :D
- 1 cup of coconut milk
When my sister was staying over at my place, she showed me to cook opor ayam (chicken in coconut sauce) using a mix of proper and easy way. You see the way Indonesians do it is rather complicated, using so much onions and I really hate peeling them. Here is how we did it.
Put the chicken together with the galingale, ginger, bay leaves, lemongrass and salt in a pot, add water only enough to soak them. Don’t add too much water because we want the water to be concentrated enough to give taste to the chicken, plus the chicken itself will also release some juice. Cook, covered, until boiling. Once it’s boiling, reduce the heat to very low and leave simmering, uncovered, for about half an hour. This would let the taste seep into the chicken and ensure the chicken is cooked thoroughly. The low heat will prevent it from getting too dry.
After simmering for 30 minutes, remove the above herbs, add the Indofood opor ayam spice mix, mix well, and bring to boil again. Finally, add the coconut milk, bring to boil. Season with salt and pepper if needed. The opor ayam is ready to be served
Leviticus diet: Levitically correct.