PADANG grilled chicken
MATERIALS:
1 chicken, cut not to drop out
1 teaspoon lemon juice
1 teaspoon salt
2 cm cinnamon stick
2 cloves
2 stalks lemongrass, crushed
5 pieces of orange leaves
Thin coconut milk 500
200 cc coconut milk
3 tablespoons cooking oil
Spices:
8 onions
5 cloves garlic
4 pieces of red chilli
1 / 2 tablespoons coriander
1 / 2 teaspoon pepper
3 para hazelnut
2 cm turmeric
2 cm ginger, sliced
1 / 4 teaspoon cumin
salt to taste
HOW TO MAKE:
1. Heat oil, saute ground spices until fragrant, put cinnamon, lemon grass, leaves
oranges, and cloves.
2. Add chicken and coconut milk is watery, cook until chicken is cooked and coconut milk is absorbed.
Add the thick coconut milk and cook until the sauce a bit dry.
3. Bake the chicken until browned, remove from heat.
4. Serve the chicken in the dish, sprinkle with fried onions.
