Singgang chicken

Singgang chicken is roasted chicken from West Sumatra (Indonesia). Served with complementary ointment and leaves kencur. You can make yourself at home. Not hard and commensurate with pleasures.

Singgang chicken

Material:

• 1 whole chicken
• 100 grams of cassava leaves, boiled
• 500 ml coconut milk from coconuts 1/2
• 1 stalk lemongrass, crushed
• 1 bay leaf
• 2 cm galangal, crushed
• 2 pieces kandis acid
• 3 lime leaves, remove the leaves bones
• 1 sheet turmeric leaf
• banana leaf

Ground spices:

• 3 cm turmeric, burned
• 5 large red chilies
• 5 curly red chilies
• 10 red onions
• 4 cloves garlic
• 2 cm ginger
• 1 teaspoon coriander
• 1 tablespoon salt
• 70 grams of brown sugar

How to make chicken singgang:

1. Enter cassava leaves into the cavity of the chicken.
2. Cover the pan with banana leaves. Put the chicken. Set aside.
3. Boil the coconut milk, lemongrass, bay leaves, galangal, tamarind kandis, lime leaves, turmeric leaves, and spices, stirring until boiling. Pour over chicken. Simmer over low heat until thickened and permeated.
4. Grilled chicken with a spread with remaining seasoning until browned and fragrant.
5. Serve