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Opor Ayam Jipang

Servings 0

Ingredients

  • 6 chicken thighs
  • 2 chayote
  • 1 can of coconut milk 400 ml
  • 600 ml water in total
  • 1-2 tbsp peanut oil
  • 1 lemongrass
  • 3 kafir lime leaves
  • 4 candlenut
  • 1/2 tsp ground coriander
  • 1/2 tsp white pepper powder
  • 1/8 tsp ginger powder
  • 1/8 tsp lesser galangal lesser ginger powder
  • 4 garlic
  • 1 small onion
  • Chicken bouillon powder to taste
  • 2 tbsp dark brown sugar
  • MSG if using

Instructions

  • In a food processor, turn garlic, onion, candlenut, with 1-2 tbsp water into a fine paste. Dump mixture onto a pan. Add in the rest of the spices.
  • Skin and slice chayote into matchstick, soak them in water.
  • Saute paste and spices until fragrant, pour in 100 ml water and coconut milk
  • Add in chicken thighs, cook for 20 minutes, covered on medium heat
  • Take off cover, add in chayote, season, then cover again. Boil for another 20 minutes on low-medium heat
  • Ready to be served with compressed rice (lontong/ketupat), or regular warm rice

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