Name: Fried Chicken with Pecak Coconut Sauce
Yield: 8
Ingredients: 1.0kg Chicken; 2.0g Bay Leaves; 2.0g Lemongrass; 2.0g Cardamom; 60.0g Royco Bumbu Kuning Serbaguna 600g; 1.5l Water; 100.0ml Instant Coconut Milk; 50.0g Oil; 100.0g Ground Large Red Chilies; 10.0g Red bird’s eye chilies; 30.0g Fried Peanuts; 10.0g Ginger; 10.0g Lesser Galangal; 30.0g Royco Bumbu Kuning Serbaguna 600g; 5.0g Kaffir Lime Leaves; 3.0g Bay Leaves; 2.0g Cardamom; 10.0g Royco Bumbu Pelezat Rasa Ayam 460g; 300.0g Water

This Betawi specialty food has a simple and comfortable taste, served with crispy fried chicken, enhancing the experience of breaking the fast.

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Preparation

Boiled Chicken
- Mix all ingredients, once it starts boiling, reduce the heat and let it simmer for 30 minutes.
- Turn off the heat and let it sit in the broth for 20 minutes, then set aside.
- Fry the chicken until golden brown.
Ground Spice
- Blend the spice ingredients until smooth.
- Cook the blended spices and add bay leaves, kaffir lime leaves, and cardamom, cook until fragrant.
- Add the fried chicken and some of the boiling broth, submerging half of the chicken.
- Add coconut milk, cook for 15-20 minutes, and serve with sambal, fresh vegetables, and rice.

Fried Chicken with Pecak Coconut Sauce

Ingredients

Fried Chicken with Pecak Coconut Sauce

Boiled Chicken

Ground Spice

Boiled Chicken

Ground Spice

Preparation

Boiled Chicken

Ground Spice

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