Ingredients with Measurements:
- 1 kg chicken, cut into small pieces
- 5 shallots, sliced
- 5 garlic cloves, minced
- 5 red chili peppers, sliced
- 3 lemongrass stalks, bruised and chopped
- 2 kaffir lime leaves, torn
- 2 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tsp salt
- 1 tsp ground turmeric
- 1 cup water
- 2 tbsp vegetable oil
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a mortar and pestle, pound the shallots, garlic, and chili peppers into a paste.
2. Heat the oil in a large pot over medium-high heat. Add the paste and sauté until fragrant, about 2 minutes.
3. Add the chicken and stir-fry until browned, about 5 minutes.
4. Add the lemongrass, kaffir lime leaves, tamarind paste, palm sugar, salt, turmeric, and water. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the chicken is tender and the sauce has thickened.
6. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Medium-high heat for sautéing, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 30g
Carbohydrates: 25g
Fiber: 4g
Sodium: 500mg
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add vegetables such as carrots, potatoes, or green beans.
- Use different types of chili peppers for varying levels of spiciness.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Use a non-stick pot to prevent the chicken from sticking to the bottom.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
Store leftover chicken saksang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken saksang in a pot over low heat until warmed through.
Presentation ideas:
Serve the chicken saksang in a large bowl, garnished with chopped cilantro and sliced red chili peppers.
Garnishes:
Chopped cilantro and sliced red chili peppers.
Pairings:
Steamed rice, pickled vegetables, and a cold beer.
Suggested side dishes:
Steamed vegetables, fried tofu, or a fresh salad.
Troubleshooting advice:
If the sauce is too thin, simmer the chicken saksang for longer to thicken it. If it's too thick, add a little more water.
Food safety advice:
Make sure the chicken is cooked through before serving. Use a meat thermometer to ensure it has reached an internal temperature of 165°F.
Food history:
Chicken saksang is a traditional Indonesian dish from the island of Sumatra. It is typically made with chicken or beef and flavored with lemongrass, chili peppers, and tamarind.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve the chicken saksang family-style in a large bowl, with steamed rice and other side dishes.
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Region: Indonesian