OPOR AYAM

Opor Ayam image

Provided by Nyonya Kecil

Categories Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

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1 kg chicken piece
8 hard-boiled eggs (optional)
1 lime, juice only
1 liter water
400 ml coconut cream
2 stalks lemongrass, bruised
2 bay leaves
5 kaffir lime leaves
1 teaspoon white pepper, toasted
2 tablespoons coriander seeds, toasted
1/2 teaspoon cumin seed, toasted
3 candle nuts (macadamia can be a good substitute )
10 shallots
5 garlic
2 inches ginger
2 inches galangal
1 inch turmeric, roasted
1 teaspoon salt (to taste )
3 tablespoons cooking oil, for stir frying

Steps:

Rub the chicken pieces with lime juice , set aside .
Put all the toasted spices , shallots , garlic, galangal , ginger , turmeric, candle nuts in a food processor and blend into paste . You may add a little water or cooking oil to get that smooth paste .
Mix the water and the coconut cream in a large sauce pan . Cook it in a low heat . Add the lemon grass , kaffir lime leaves and bay leaves in it .
Meanwhile , heat a little oil in a wok . When it's hot stir fry the spice paste until you can smell the beautiful aroma comes out of it . Then add the chicken pieces and continue to stir until the chicken are coated with spice .
When the meat is sealed and the coconut milk sauce start to warm up , add the chicken pieces . Turn the heat up and bring it to boil .
Lower the heat and simmer for about 30 minute ( or until the chicken are cooked ).
Add the hard boiled eggs ( if using ) in the last 10 minutes of cooking time .
Garnish with deep fried shallots and serve hot with steamed rice or rice cake .

Nutrition Facts : Calories 615.5, Fat 34.5, SaturatedFat 15.7, Cholesterol 93.8, Sodium 414.4, Carbohydrate 51.3, Fiber 1.8, Sugar 32.3, Protein 27.2