Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 4 shallots, sliced
- 4 garlic cloves, sliced
- 2 red chillies, sliced
- 2 green chillies, sliced
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 inches galangal, sliced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 cups water
Special equipment needed: none
Step-by-step instructions:
1. In a mortar and pestle, grind together shallots, garlic, red chillies, green chillies, lemongrass, kaffir lime leaves, and galangal until it forms a paste.
2. Heat vegetable oil in a pot over medium heat. Add the paste and stir-fry for 2-3 minutes until fragrant.
3. Add chicken pieces to the pot and stir to coat with the paste. Cook for 5 minutes until the chicken is slightly browned.
4. Add turmeric powder, coriander powder, cumin powder, and salt to the pot. Stir to combine.
5. Pour in water and bring to a boil. Reduce heat to low and simmer for 30-40 minutes until the chicken is cooked through and the sauce has thickened.
6. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Protein: 30g
Carbohydrates: 15g
Fiber: 3g
Sugar: 2g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Galangal can be substituted with ginger.
Variations:
- Add coconut milk to the sauce for a creamier texture.
- Add vegetables such as carrots, potatoes, or green beans to the pot for a more filling meal.
Tips and tricks:
- Use a mortar and pestle to grind the spices for a more authentic flavor.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Use bone-in chicken pieces for a richer flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with steamed rice and garnish with fresh herbs such as cilantro or basil.
Garnishes:
Fresh herbs such as cilantro or basil.
Pairings:
Steamed rice, pickled vegetables, or a simple salad.
Suggested side dishes:
Steamed rice, pickled vegetables, or a simple salad.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the chicken is not cooked through, let it simmer for a few more minutes until it is fully cooked.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Ayam Cincane is a traditional Indonesian dish that originated from Bali. It is typically made with chicken and a spice paste made from shallots, garlic, chillies, lemongrass, and galangal.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and garnish with fresh herbs.
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Region: Indonesian