Resep Garang Asem Ayam

Instructions

1. Wash the chicken clean, cut it into small pieces. Set aside.
2. Boil thin coconut milk with bay leaves, lime leaves, galangal, lemongrass, salt and sugar.
3. Add chicken. Cook until the chicken is tender and the water has reduced.
4. If the chicken is not yet tender, you can add water and cook again until tender.
5. Pour in thick coconut milk. Cook, stirring gently, until it boils and the coconut milk absorbs into the chicken. Remove the chicken and divide it into 5 parts. Set aside.
6. Prepare the sliced ​​spices, mix them together in a container. Divide into 5 parts. Set aside,
7. Take 2 banana leaves, arrange them and stack them together.
8. Put the spices: bay leaves, lime leaves, and sliced ​​galangal. Place on top 1 piece of chicken. Add 1 part sliced ​​spices. Drizzle with chicken stew coconut milk sauce.
9. Wrap it neatly then pin it on top with a toothpick.
10. Steam the tamarind for approximately 30 minutes. Lift. Ready to be served.
11. 1. Use wide banana leaves as a wrapper. Make sure the leaves are half-wilted so they don't tear when folded to form a tum. The way to wilt banana leaves is to pass them briefly over the stove until the leaves become limp. 2. It's best to wrap the tamarind on a plate or bowl. So that if a spill occurs, it doesn't get scattered everywhere and the material can still be used. 3. To steam chicken tamarind, use the practical Tupperware Steam It steamer (see Lazada DISKON). Made from typical Tupperware materials, this steamer is very safe and heat resistant. The design is ergonomic and consists of 2 levels, is able to accommodate a lot of food, makes food cook evenly, is protected from water, and does not easily stick to the container.