Creamy Indonesian Chicken in Coconut Milk (Opor Ayam)
Ingredients:
- 6 pieces of chicken wings, halved and briefly boiled
- 15 quail eggs, boiled
- 6 blocks of tofu, quartered and fried until golden brown, drained
- 6 shallots, thinly sliced
- 3 cloves of garlic, thinly sliced
- 3 cm ginger, thinly sliced
- 3 cm galangal, thinly sliced
- Ground white pepper, to taste
- 3 bay leaves
- 2 kaffir lime leaves
- 2 small packs of coconut milk
- Salt, sugar, chicken broth powder, to taste
- Vegetables of choice, boiled separately (optional)
- Fried shallots, for garnish
Instructions:
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Sauté the Aromatics: In a large pan, sauté the shallots, ginger, galangal, bay leaves, and kaffir lime leaves until fragrant.
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Add Chicken: Add the pre-boiled chicken pieces and stir briefly. Pour in the coconut milk, stirring until well combined. Adjust the consistency with water as desired.
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Incorporate Eggs and Seasonings: Add the boiled quail eggs and kaffir lime leaves. Season with salt, sugar, chicken broth powder, and white pepper to taste. Simmer until flavors meld.
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Add Tofu: Gently stir in the fried tofu until evenly coated with the sauce. Simmer briefly to heat through.
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Serve: Serve hot, accompanied by boiled vegetables if desired. Garnish with fried shallots for extra flavor and texture.
This creamy and aromatic Indonesian dish, Opor Ayam, combines tender chicken, boiled quail eggs, and crispy tofu in a rich coconut milk sauce infused with traditional spices. Enjoy this comforting dish with steamed rice for a delightful culinary experience!
