Opor Ayam

Prepare

• 1 whole chicken (800 grams)
• 1 lemon, take the water
• 250 ml thick coconut milk (from 1 coconut)
• 750 ml of diluted coconut milk (squeezed from the remaining thick coconut milk)
• 8 eggs (500 grams), boiled and peeled
• 3 tablespoons cooking oil for sauteing
• 100 grams of white basic seasoning
• 3 kaffir lime leaves
• 2 bay leaves
• 1 stalk lemongrass, then crushed
• 3 clove
• 2 cm cinnamon
• ¼ grains of nutmeg beans

Seasoning a white base (for 100 grams)

• 10 grains of red onion (30 grams)
• 5 cloves garlic (20 grams)
• 6 grains walnut (20 grams) and then fried and sliced ​​finely
• 2 knuckles kencur (10 grams), finely sliced
• 2 knuckles ginger (10 grams), finely sliced
• 1 tablespoon coriander sangria (5 grams)
• 1 teaspoon pepper grains (5 grams)
• Half a teaspoon of cumin sangria (2.5 grams)

How to make

• Cut chicken into 8 pieces, moisten with lemon juice
• Heat oil and fry seasoning white base with lime leaves, bay leaves and lemon grass until fragrant
• Add chicken, cloves, cinnamon and nutmeg. Then stir until the chicken changes color
• Pour the aqueous coconut milk, stirring until blended, add the boiled eggs, cover pan and reduce heat. Cook until chicken is tender and the flavors to infuse
• Pour the thick coconut milk and cook, stirring, stirring until the coconut milk to boil, then lift and serve