(Serundeng) Chicken with Grated Coconut Recipe

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  1. Ingredients:
    • 2 pc rooster
    • 2 tsp salt
    • 1 tbsp sugar
    • 2 tsp chicken stock powder
    • ½ tsp pepper
    • 1500 ml water
    • 100 g grated fresh coconut
  2. Blended spices:
    • 2 pc lemongrass, pounded
    • 4 pc bay leaf
    • 2 slice galangal, pounded
    • 5 cm turmeric
    • 2-3 pc red chili, seed removed
    • 30 pc candlenut
    • 8 clove garlic
    • 12 pc shallot
    • 50 ml oil
  3. Add-ons:
    • Shrimp Paste Sambal
    • Cucumber, sliced
    • Warm rice
  4. Others:
    • Oil for frying
  5. Steps:
    • Blend the candlenuts roughly. Set aside.
    • Add the shallots, garlic, red chili, turmeric, and oil into the blender. Blend smoothly.
    • Sauté the blended spices and the candlenuts until fragrant. Add the lemongrass, bay leaves and galangal in. Continue cooking.
    • Add the water in. Bring to a boil.
    • Add the grated coconut. Season with salt, sugar, flavor enhancer, and pepper. Stir.
    • Add the chicken in. Put the lid on and cook on medium-low heat until the water is half-reduced.
    • Set the chicken, bay leaves, lemongrass, and galangal aside.
    • Reduce the broth on high heat until the water is almost gone. Then, reduce the heat and cook until dry while stirring.
    • After the coconut releases oil, turn the heat off and set aside.
    • Fry the Serundeng until golden brown on medium heat.
    • Chop the chicken into 4 pieces. Fry until browned and set aside.
    • Serve the fried chicken with Serundeng, warm rice, Shrimp Paste Sambal, and cucumbers.

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