Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 2 lemongrass stalks, bruised and chopped
- 4 shallots, chopped
- 4 garlic cloves, chopped
- 2 red chilies, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 cup water
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, pound the lemongrass, shallots, garlic, and red chilies until it forms a paste.
2. In a bowl, mix the lemongrass paste with turmeric powder, coriander powder, cumin powder, salt, and sugar.
3. Rub the chicken thighs with the spice mixture, making sure to coat them evenly.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Add the chicken thighs to the skillet and cook for 3-4 minutes on each side until browned.
6. Pour in the water and bring to a boil.
7. Reduce the heat to low, cover the skillet, and simmer for 25-30 minutes until the chicken is cooked through.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning the chicken, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 4g
Cholesterol: 110mg
Sodium: 640mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 3g
Protein: 36g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Red chilies can be substituted with green chilies or jalapenos.
- Vegetable oil can be substituted with coconut oil or peanut oil.
Variations:
- Add chopped tomatoes or tomato paste for a richer flavor.
- Add coconut milk for a creamier texture.
- Add potatoes or carrots for a heartier meal.
Tips and tricks:
- Make sure to pound the lemongrass, shallots, garlic, and red chilies until it forms a paste to release their flavors.
- Use bone-in and skin-on chicken thighs for a juicier and more flavorful dish.
- Adjust the amount of red chilies according to your preference for spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Ayam Cincane with Lemongrass on a bed of steamed rice and garnish with chopped cilantro or scallions.
Garnishes:
Chopped cilantro or scallions.
Pairings:
This dish pairs well with a light and refreshing cucumber salad or a spicy papaya salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or roasted sweet potatoes.
Troubleshooting advice:
- If the chicken is not cooked through, simmer for an additional 5-10 minutes until fully cooked.
- If the sauce is too thin, remove the chicken from the skillet and simmer the sauce over medium-high heat until it thickens.
Food safety advice:
Make sure to cook the chicken 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 the island of Bali. It is a fragrant and spicy chicken dish that is often served during special occasions and celebrations.
Flavor profiles:
The Ayam Cincane with Lemongrass is a flavorful and aromatic dish that is spicy, tangy, and slightly sweet.
Serving suggestions:
Serve the Ayam Cincane with Lemongrass with steamed rice and a refreshing cucumber salad for a complete meal.
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Region: Indonesian