Hot Roast Chicken
Ingredients:
- 1 whole chicken, cut
- 500 ml coconut milk
- 1 tbsp of orangeade nipis
- Salt sufficiently
- 5 sheet of leaf of orange purut
- 1 lemongrass, contusing
- Salt sufficiently
- 3 tbsp oil for sautee
Smooth flavour:
- 10 shallot fang
- 5 red chilli
- 5 walnut, sautee
- 1 cm ginger
- 50 g demerara
Way of making:
1. Marinade chicken with the orangeade of nipis and salt. Hush during ± 30 minute. Jab the chicken with the fork, so that time cooked [by] a flavour can diffuse into.
2. Sautee smooth flavour with lemongrass and orange leaf till fragrance, later then include the chicken. Poke at till turn colour.
3. Add coconut mink a few/little. Cooking until gravy jell.
4. Prepare brass which pallet have with the aluminium foil. Placing above chicken, later;then matured oven till at the same time nub with cream the rest of gravy sautee.
Tips
1. Select;Choose the middle aged chicken, because cooking it need time, if easy spring chicken fall to pieces
2. Use the small fire moment braise the chicken, let the flavour diffuse the perfection
3. Often [release] the chicken to nub with cream by the rest of gravy sautee
4. Present with sambal terasi (shrimp paste) and fresh cucumber.
2. Sautee smooth flavour with lemongrass and orange leaf till fragrance, later then include the chicken. Poke at till turn colour.
3. Add coconut mink a few/little. Cooking until gravy jell.
4. Prepare brass which pallet have with the aluminium foil. Placing above chicken, later;then matured oven till at the same time nub with cream the rest of gravy sautee.
Tips
1. Select;Choose the middle aged chicken, because cooking it need time, if easy spring chicken fall to pieces
2. Use the small fire moment braise the chicken, let the flavour diffuse the perfection
3. Often [release] the chicken to nub with cream by the rest of gravy sautee
4. Present with sambal terasi (shrimp paste) and fresh cucumber.
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