Resep Nasi Ayam Semarang

Instructions

1. Savory rice: Cook coconut milk, salt, bay leaves and lemongrass until fragrant. Add the rice, cook over medium heat, stirring occasionally, until it boils and the coconut milk is completely absorbed. Steam the rice until cooked.
2. Opor: Cut the chicken, clean and wash, set aside. Heat the oil, saute the ground spices until fragrant, add the chicken, stir well, cook until it changes color. Add thin coconut milk, add bay leaves, lemongrass, galangal, cook until chicken is tender. Season with salt, sugar and chicken stock powder. Add thick coconut milk, cook until boiling and thick. Remove the chicken, serve whole or shredded.
3. Fried pumpkin & tofu chili sauce: Squeeze the chayote with salt to remove the sap, wash and drain. Heat the oil, saute the shallots and garlic until fragrant, add the ground chilies, bay leaves and galangal, stir until the chilies cook. Add the chayote, stir until wilted. Add tofu skin and krecek, coconut milk, add salt and sugar. Cook until it boils and all ingredients are cooked.
4. Chocolate boiled eggs: Boil the eggs until cooked, cover with cold water then peel. Boil again with water and all the spices (except tea bags), making sure the eggs are submerged in water. When it boils, add the tea bag. Boil for 10 minutes, continue soaking the eggs until the color is deep.
5. Place the savory rice on a plate or serving leaf. Give chicken opor, boiled eggs, and tofu. Pour in the pumpkin vegetables, then the opor sauce.
6. Top with offal satay if you like, fried shallots and whole cayenne pepper.
7. Another alternative is that the eggs are not boiled but cooked with opor, which saves more time.