Javanese lodho chicken (ayam lodho)

Introduce

Chef :

Kezia's Kitchen 👩‍🍳

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 😋👌😍👩‍🍳👍

Ingredient

whole free range chicken

kaffir lime leaves

salam leaves (bay leaves)

3 tablespoon

cooking oil

3 stalk

lemon grass, bruised

1 cm

galangal, crushed

bird's eye chilli (optional)

250 ml

light coconut milk

200 ml

chicken stock

50 ml

thickened coconut milk

big red chillies (add more if you like spicy)

5 cloves

garlic

big French shallots

candlenuts, roasted

2 cm

Gingger

2 cm

galangal

1 teaspoon

galangal powder (kaempferia galanga)

1 teaspoon

cumin

1 tablespoon

coriander powder

1 teaspoon

pepper powder

1 teaspoon

turmeric powder

1 tablespoon

brown sugar

to taste

Salt

Cooking instructions

* Step 1

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.

* Step 2

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.