Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 liters of water
- 4 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 5 shallots, sliced
- 4 garlic cloves, sliced
- 5 red chilies, sliced
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 2 tablespoons of tamarind paste
- 1 tablespoon of vegetable oil
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the shallots, garlic, and chilies. Sauté until fragrant.
3. Add the chicken pieces and stir until they are coated with the spices.
4. Pour in the water and add the kaffir lime leaves, lemongrass, salt, sugar, and tamarind paste.
5. Bring to a boil, then reduce the heat and let it simmer for 45 minutes or until the chicken is cooked through.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
5. Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 10g
- Protein: 30g
- Carbohydrates: 10g
- Fiber: 2g
Substitutions for ingredients:
- Chicken can be substituted with beef or fish.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables like carrots, potatoes, or spinach to make it more nutritious.
- Use different types of chilies to adjust the level of spiciness.
Tips and tricks:
- Use a sharp knife to cut the chicken into pieces.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until hot.
Presentation ideas:
- Serve in a large bowl with a ladle.
Garnishes:
- Sprinkle with chopped cilantro or green onions.
Pairings:
- Serve with steamed rice.
Suggested side dishes:
- Indonesian pickles or fried tempeh.
Troubleshooting advice:
- If the broth is too spicy, add more water to dilute it.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Pindang Ayam is a traditional Indonesian dish that originated from Palembang, South Sumatra.
Flavor profiles:
- Spicy, tangy, savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indonesian