Singgang Chicken Recipe - roast chicken is one of Padang's specialties, West Sumatra, which is difficult to resist. Enjoy with warm rice and vegetable kapau from young, steady jackfruit!
Difficulty level: easy
Cooking time: 60 minutes
For: 4 servings
material
1 (800 g) free-range chicken
Salt
1 tsp pepper powder
4 tablespoons of cooking oil
3 white lemongrass stems, bruised
10 orange leaves
1 turmeric leaf
1 tsp of sugar
1,500 ml of coconut milk, from 1 coconut
1 piece of kandis acid
Ground spices
12 shallots
5 garlic cloves
2 tablespoons of ground red chili
4 roasted candlenut grains
2 cm galangal
2 cm of ginger
2 cm turmeric
How to cook:
1. Cut the chicken into 4 parts, prick the surface with a fork. Brush the chicken with 1 teaspoon of salt and pepper, set aside for 15 minutes so the spices soak.
2. Heat cooking oil in a skillet, sauté fine spices with lemongrass, orange leaves and turmeric leaves until fragrant. Add 1 teaspoon of salt and sugar, add the coconut milk and chicken.
3. Cook until the coconut milk is boiling, reduce the flame. Cook continuously until the sauce thickens, enter the candis acid. After oily coconut milk, lift it. Separate the chicken from the marinade.
4. Bake the chicken on the coals or in the oven, turning occasionally while sprinkling the spices on each side. After browning and fragrant, lift.
Note:
-Asam kandis (Garcinia paarviflia) comes from a fruit that is shaped like lime, taken from the rind and dried to black. It tastes rather bitter sour. Store the acid in a tightly closed container so it doesn't mold. The longer it is cooked, the more sour the flavor will be, the more you taste your food, if it is sufficiently acidic, remove the kandis acid from the dish.
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