Rujak Seasoned Chicken Recipe, Makes Rice Wasteful

rujak spiced chicken recipe for a tantalizing weekend dish.

In this method of making rujak seasoning chicken, you don't need to bake it. The chicken only needs to be boiled until cooked and tender, then leave it until the gravy thickens and the spices are absorbed.

This rujak spiced chicken dish uses coconut milk to make it more savory and the taste medok. Check out the recipe for processed chicken from the book " Step by Step 50 Chicken Recipes Recipes Collection of Mrs. Liem's ​​Cooking Course " (2015) by Chendhawati published by PT Gramedia Pustaka Utama.

Chicken salad recipe

Ingredients

• 1 rooster, halved not broken
• 1/2 tsp salt
• 1/4 tsp pepper powder
• 1/2 tsp flavoring, if you like
• 1 tsp broth powder
• 2 tbsp lime juice
• 30 ml cooking oil
• 2 lemongrass stalks, bruised
• 500 ml coconut milk
• 1 1/2 liters of water
• 1 tsp salt
• 2 tsp instant chicken stock powder
• 4 tsp sugar
• 1/4 tsp pepper powder

Ground spices

• 10 grams of garlic
• 15 grams of red onion
• 100 grams of red chili
• 5 pieces of red chili
• 75 grams of hazelnut
• 30 grams of turmeric
• 20 grams of ginger

How to make chicken salad

• Clean the chicken meat, coat with salt, pepper powder, flavoring, powdered broth, and lime juice until smooth. Let stand for 15 minutes until the spices infuse.
• Saute ground spices with lemongrass until fragrant. Pour coconut milk and water, stir and cook until boiling.
• Add the chicken, season with salt, powdered stock, sugar, and ground pepper, mix well.
• Cook until the spices absorb and the gravy has reduced until it thickens. Lift and serve.

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