Title: Indonesian Spiced Chicken with Cassava Leaves
Ingredients:
- 1 kg chicken
- 2 bunches cassava leaves
- 1 packet Royco seasoning
- Ground black pepper
- Ground coriander
- Ground turmeric
- Sugar
- For the Spice Paste:
- Shallots
- Garlic
- Candlenuts
- Ginger
- Kaempferia galanga (sand ginger)
- Red chilies
- For the Seasoning Blend:
- Lemongrass
- Shallots
- Garlic
- Bird’s eye chilies (optional)
Steps:
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Prepare the Spice Paste: Blend shallots, garlic, candlenuts, ginger, kaempferia galanga, and red chilies until smooth.
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Cooking the Spice Paste: Heat some oil in a pan and sauté the blended spice paste until fragrant. Add Royco seasoning, sugar, ground black pepper, ground coriander, and ground turmeric. Stir well.
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Cooking the Chicken: Add the chicken pieces to the pan and coat them evenly with the spice mixture. Pour in enough water to cover the chicken, then simmer until the chicken is nearly cooked.
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Preparing the Cassava Leaves: While waiting for the chicken, boil the cassava leaves until tender.
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Adding the Seasoning Blend: Once the chicken is nearly cooked, add the lemongrass, shallots, garlic, and bird’s eye chilies to the pan. Mix well.
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Combining Chicken and Cassava Leaves: Drain the cassava leaves and add them to the pan with the chicken. Mix gently to combine everything. Simmer again until the flavors meld and the chicken is fully cooked.
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Adjusting the Seasoning: Taste and adjust the seasoning as needed. Ensure the chicken is tender and infused with the spices.
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Serving: Once the chicken is cooked through and the flavors have melded, remove from heat. Serve hot with steamed rice or as desired.
This traditional Indonesian dish, Ayam Betutu with Cassava Leaves, is rich in flavors from aromatic spices and tender chicken, making it a delightful addition to any dining table.
