Chicken Opor Material:
4 tbsp oil for sauteing
2 stalks of Serai, take the whiteness, crush
5 kaffir lime leaves
3 bay leaves
2 chicken poultry, cut each into 4 parts
1 1/2 grains of coconut, grated, squeezed into 250 ml thick coconut milk and
1 1/2 L of thin coconut milk
Softened seasoning:
3 tsp coriander granules, roasted
1/2 teaspoon cumin, roasted
2 teaspoons grain pepper
6 grains of pecan, fried
3 cm kencur
3 cm galangal
100 g onion
5 cloves of garlic
2 tsp salt
2 tablespoons brown sugar comb
How To Make Kampung Chicken Opor
Heat oil, saute the finer spices, lemongrass, lime leaves, and bay leaf. Stir until fragrant.
Add chicken pieces, stirring until the chicken is stiff.
Enter the diluted coconut milk, cook over the medium heat until boiling and tender chicken.
Add thick coconut milk, stirring occasionally until boiling. Reduce the heat, cook until coconut milk is a bit oily.
Opor chicken ready to serve
Chicken food thanks
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