Sunday, 5 February 2017

AYAM BETUTU ALA GILIMANUK Braised spring chicken in chili and ginger torch sauce



AYAM BETUTU ALA GILIMANUK Braised spring chicken in chili and ginger torch sauce

Ingredients:
4 ea spring chicken, cleaned and quartered
200 g shallot
50 g garlic
50 g hot chili
50 g red chili
10 g shrimp paste, roasted
75 g  “bongkot“ (ginger torch), thinly sliced
30 g salt
10 g black peppercorn
4 L chicken stock

Method:
Combine shallots, garlic, chili, shrimp paste, “bongkot”, salt and peppercorn in a food processor and blend to paste.
Remove from processor and mix with chicken stock.
Place chicken in sauce pot and pour mixture over.
Place on stove, bring to boil and reduce to simmer. 
Cover and slowly braised for 1 ½ hours or until desired doneness.
Remove chicken from pot and arrange on deep serving platter.
Pour sauce over chicken and serve.
note:  if ginger torch / bongkot is not available you may substitute with lemon grass.

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