Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, javanese lodho chicken (ayam lodho). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Javanese lodho chicken (ayam lodho) is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Javanese lodho chicken (ayam lodho) is something that I have loved my whole life. They are fine and they look wonderful.
Fill Your Cart With Color today! Great recipe for Javanese lodho chicken (ayam lodho). Lodho is just a way of cooking. Basically twice cooked meat covered in spices and coconut milk until the sauce is thickened.
To begin with this particular recipe, we must prepare a few ingredients. You can cook javanese lodho chicken (ayam lodho) using 24 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Javanese lodho chicken (ayam lodho):
- Make ready 1 whole free range chicken
- Get 5 kaffir lime leaves
- Make ready 3 salam leaves (bay leaves)
- Get 3 tablespoon cooking oil
- Get 3 stalk lemon grass, bruised
- Prepare 1 cm galangal, crushed
- Make ready 13 bird's eye chilli (optional)
- Get 250 ml light coconut milk
- Take 200 ml chicken stock
- Take 50 ml thickened coconut milk
- Take Spices (Ground)
- Get 3 big red chillies (add more if you like spicy)
- Take 5 cloves garlic
- Get 3 big French shallots
- Make ready 3 candlenuts, roasted
- Prepare 2 cm Gingger
- Get 2 cm galangal
- Prepare 1 teaspoon galangal powder (kaempferia galanga)
- Take 1 teaspoon cumin
- Make ready 1 tablespoon coriander powder
- Make ready 1 teaspoon pepper powder
- Make ready 1 teaspoon turmeric powder
- Make ready 1 tablespoon brown sugar
- Take to taste Salt
Javanese lodho chicken (ayam lodho) Lodho is just a way of cooking. Basically twice cooked meat covered in spices and coconut milk until the sauce is thickened. The meat used is normally local chicken (ayam kampung), but because here in Australia is so hard to find ayam kampung so I use just lilydale free range chicken, and the taste is not to bad 😋👌😍👩🍳👍 #javanesefood #. Lodho is just a way of cooking.
Instructions to make Javanese lodho chicken (ayam lodho):
- Heat a skillet or pan with a lid, sauté the paste along with lime leaves, lemon grass and salam/bay leaves until fragrant and turned to golden brown. - - Add chicken, make sure chicken is covered in spices and then put the lid on. Cook until half cooked.
- Add coconut milk, stir well and reduce the heat. - Cook until sauce thickens. - Turn off the heat, let the chicken to cool down. - Once the chicken is cooled down, coat the entire surface with the remaining thick sauce. - Grill chicken over a fire or it can be baked in the oven for 25 minutes in 200 degrees Celsius or until the skin turns brown.
- Serve with warm rice and before serving, pour the rest of the seasoning sauce on it. Garnish with fresh coriander leaves.
The meat used is normally local chicken (ayam kampung), but because here in Australia is so hard to find ayam kampung so I use just lilydale free range chicken, and the taste is not to bad 😋👌😍👩🍳👍 #javanesefood #. Lodho is just a way of cooking. Basically twice cooked meat covered in spices and coconut milk until the sauce is thickened. Don't worry, it's not as hard as it sounds. Great recipe for Javanese lodho chicken (ayam lodho).
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