Opor Ayam and Eggs: A Savory Indonesian Delight
Ingredients:
- 4 chicken breasts (for the original recipe, boil them first)
- 6 hard-boiled eggs (refer to the previous recipe for a cost-effective boiling method)
- 2 bay leaves
- 2 kaffir lime leaves
- 1 stalk lemongrass, smashed
- 65 ml instant coconut milk
- 500 ml water (or 400 ml chicken broth)
- Salt and sugar to taste
Spice Blend (to be ground):
- 5 shallots
- 2 cloves garlic
- 1/2 cm galangal
- 1/2 cm ginger
- 1 1/2 cm turmeric
- 2 candlenuts
- 1/4 tsp ground black pepper
- 1/2 tsp ground coriander
Garnish:
- Fried shallots
Instructions:
-
Prepare the Spice Base:
Begin by heating a little oil in a pan over medium heat. Add the ground spice blend, bay leaves, kaffir lime leaves, and smashed lemongrass. Sauté until the mixture is fragrant and the spices are well combined. -
Cook the Chicken and Eggs:
Add the chicken breasts and hard-boiled eggs to the pan. Stir to coat them with the spice mixture. Pour in the water or chicken broth, and season with salt and sugar to taste. Cover the pan and cook until the chicken is tender and fully cooked. -
Add Coconut Milk:
Once the chicken is tender, pour in the instant coconut milk. Stir well and simmer over low heat until the mixture comes to a gentle boil. If the liquid level drops too much, you can add a little more water as needed. Adjust the seasoning to taste. -
Final Touches:
Once the dish is cooked and the flavors are well melded, remove from heat. Garnish with fried shallots for an added touch of crunch and flavor. -
Serve:
Serve the opor ayam and eggs hot, alongside steamed rice or your favorite side dishes.
Enjoy this rich and aromatic Indonesian dish that combines tender chicken, flavorful eggs, and a creamy coconut-based sauce. Perfect for a comforting meal that brings a taste of Indonesia to your table.
