Opor ayam is one of the must-have menus during Eid. Usually, this popular dish in the archipelago is also served with ketupat and chayote vegetables. The opor sauce made from a mixture of coconut milk makes it taste savory and delicious. In addition, the chicken opor also has a distinctive aroma that comes from spices such as ginger and coriander. Making special chicken opor is not difficult.
When you have added the thick coconut milk, you should always stir it and use low heat so that the coconut milk does not break. In order for the opor to taste more savory, it is recommended to use free-range chicken. If you are a gravy lover like me, don’t forget to adjust the amount of coconut milk and water.
Chicken, cut into 10 parts – 1 kg
Thick coconut milk from 1 coconut – 300 ml
Coconut milk (from coconut on top) – 700 ml
Citrus leaves, bone removed – 5 pieces
Bay leaf – 3 pieces
Lemongrass, white removed, bruised – 2 stalks
Galangal, bruised – 3 cm
Salt – 2.5 tsp
Pepper powder – 1/4 tsp
Sugar – 1/2 tsp
Oil for frying – 2 tbsp
Shallots – 10 cloves
Garlic – 4 cloves
Roasted coriander – 2 tsp
Ginger – 2 cm
Roasted cumin – 1/4 tsp
Fried onion – to taste
Heat the oil. Saute ground spices, lime leaves, bay leaves, galangal and lemongrass until fragrant. Add chicken. Stir well until the chicken changes color.
Add salt, pepper and sugar. Stir well. Pour the thin coconut milk, cook until it boils and the chicken is cooked.
Enter the thick coconut milk, stir until the coconut milk boils, adjust the taste.
Cook until cooked and thickened. Serve with a sprinkling of fried onions.
- When the thick coconut milk has entered, stir continuously over low heat so that the coconut milk does not break.
- If using free-range chicken, pressurize first using the Vicenza Pressure Cooker VP308/8L (See Lazada DISKON) so that it becomes tender quickly. This pressure cooker is very safe because it has a steam and heat control system.