How to Cook Recipes Chicken Cincane East Kalimantan Culinary

"Chicken Cincane East Kalimantan Culinary,Chicken Cincane,Material:,Ground spices:,How to Make Cincane Chicken:,recipe for making Simple Chicken Cincan"

Chicken Cincane East Kalimantan Culinary

Hello, Friends of dalgano recipes, on this occasion we will share the recipe for making Simple Chicken Cincane East Kalimantan Culinary. Before looking at food recipes, you can check the previous post, namely Top Unique Culinary Indonesia Country. Just this time I will give details of ingredients, spices and how to cook it, of course, this dish is suitable for restaurants or eating on a large scale:

Chicken Cincane

Material:

• 2 kg chicken cut to taste
• 800 ml thick coconut milk
• 2 stalks, lemongrass, take the white part, geprak
• 4 bay leaves
• 4 cm galangal, bruised
• 4 cm ginger, bruised
• 2 tablespoons brown sugar
• 2 limes, take the water
• 2 teaspoons tamarind, dissolved with 4 tablespoons water
• 2 teaspoons salt
• the right amount of oil

Ground spices:

• 12 red chilies, seeds removed
• 20 red onions
• 8 - 10 cloves of garlic
• 1 teaspoon dried shrimp paste

How to Make Cincane Chicken:

1. Cut the chicken according to taste, wash clean, coat with lime juice and salt. Let stand for 15 minutes.
2. Wash the chicken in cold water, drain or dry with kitchen paper.
3. Puree the ground spices with a mortar or blender. If you need to add a little oil to a blender to make the shipping process easier.
4. Saute ground spices, lemongrass, galangal, ginger, and bay leaves in a rather large skillet until the spices are cooked and smell good.
5. Add the chicken, stir and cook until the chicken changes color.
6. Add coconut milk, salt, sugar, and tamarind water, cook over high heat until it boils and the chicken is almost cooked.
7. Reduce the heat and continue to cook over medium heat until the chicken is soft and the gravy thickens. Stir occasionally.
8. Taste, if necessary add salt and sugar to taste.
9. Cook until the coconut milk dries up and continuously, stirring constantly so that the chicken doesn't burn. Remove from fire.
10. Grilled chicken over coals or a frying pan while smeared with chicken stew until cooked. 
11. If you are using an oven, transfer the chicken to a heatproof pyrex with the sauce.
12. Bake the chicken at 180°C for more than 25 minutes until the chicken is brown.