Chicken Betutu
Recipe for Chicken Betutu Kuah
Chicken Village (1 tail)
Lima (1 piece, take the water)
Salt (to taste)
Coconut oil (to taste)
Water (5 cups)
Ingredients
Lemongrass (4 sticks, Neuprek)
Coriander (1 teaspoon, sangrai)
Fuel (to taste)
Black pepper (1/2 teaspoons, sangrai)
Hazelnut (4 grains, Sangrai)
Ginger (2 fingers)
Kencur (2 fingers)
Grilled turmeric (2 fingers)
Lengkuas (2 fingers)
Red cayenne pepper (10 pieces)
Green chili pepper (6 pieces)
Curly red chili (10 pieces)
Garlic (7 cloves)
Shallot (12 grains)
Citrus leaf Cal Kaffir (4 leaves)
Brown sugar comb (1 tablespoon)
Cut the chicken meat into pieces and then wash well.
Ulek Coarse seasoning ingredients such as coriander, roast, hazelnut, candle, pepper, ginger, galangal, turmeric and kencur. Then you will add the sugar and orange leaves to the smell.
Pour coconut oil into the thick ulek seasoning and stir until even.
Then lubricated chicken meat with lime juice and salt. Let us stay about 15 minutes.
Insert the chicken meat that has been melted from lime into the pan. Also enter lemongrass that has been digeprek.
Lumuri chicken with spices that were spread evenly.
Pour the water until the whole part of the chicken is flooded.
Cook with large flames until boiling. After that, reduce the volume of fire and wait 1.5 to 2 hours until the seasoning sinks.
Remove the chicken If the water is already shrinking and coming out slightly.
Serve with sambal matah, fried onions and fried beans.