Nasi koening with tjotjo ajam

Name: nasi koening with tjotjo ajam
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Indonesian
Ingredients: 2 stems lemongrass lemongrass; 5 tablespoons oil; 1 kilo chicken chops; 1 little pot sambal oelek 200 g; 150 g sugar; 2 looks coconut milk à 400 g; salt; 2 teaspoons canjit; 2 bay leaves; 2 cloves; 400 g pandan rice

A delicious indonesian recipe. The main course contains the following ingredients: poultry, sereh (lemongrass), oil, chicken chops, sambal oelek (200 g), sugar, coconut milk (à 400 g), salt, koenjit, bay leaves, cloves and pandan rice.

Ingredients

Directions

clean and halve lemongrass stalks.
Heat oil in frying pan and fry chicken chops around brown.
Create on plate.
Fry sambal with 1 lemongrass stalk gently for about 2 minutes in cooking fat.
Stir in sugar and let it melt.
Stir in 1 can of coconut milk and approx.
1 dl of water.
Continue stirring until nice sauce is created.
Place chicken chops in sauce and add salt to taste.
Chicken uncovered in a gentle heat for about 40 minutes and let sauce thicken.
Put another coconut milk with 2 dl water, koenjit, other lemongrass stalk, bay leaves, cloves and salt to the boil, stir well.
Stir in the rice and gently boil in about 15 minutes.
Covered for about 10 minutes.
Create rice on four plates.
Tjotjo ajam next to it.
Serve with seroendeng, cucumber and omelet strips..