Dry Chicken Opor Cooking Recipes
The opor seasoning is often used in various Indonesian dishes and the most popular is the chicken opor. Back to the beginning of the story why OPOR CHICKEN?
Incidentally, I got a delivery of chicken opor, but the taste did not match our tongues at home. Remodel it chicken, add more seasoning and practice the new recipe.
As a result, the second generation of Opor was born, namely Dry Chicken Opor. This menu is often served in everyday food or on special occasions including during Eid.
In addition to variations of yellow or white sauce, how to make chicken chips are also usually made with a little sauce or cooked dry. A very thick seasoning spice that is rich in spices and absorbent ingredients can serve very tasty and special dishes.
4 tablespoons of vegetable oil
1 bay leaf
2 sheets of kaffir lime leaves
1 moist lemongrass, take the white part, memarkan
1 free-range chicken (900 g), cut 4 parts
750 ml thin coconut milk
250 ml thick coconut milk
How to Make:
1. Heat the oil, saute the spices until fragrant.
2. Add bay leaves, lemon grass and orange leaves.
3. Stir until withered.
4. Enter the pieces of chicken, stir until stiff.
5. Pour runny coconut milk, cook over low heat until chicken is tender and oily sauce.
6. Pour thick coconut milk.
7. Cook again until thick sauce.
For 6 people