Buginese Chicken In Cream Sauce Recipe - Ayam Masak Bugis

                            RECIPES OF INDONESIA

A rare Indonesian dish of Buginese origin that is not hot and spicy, and one that is a favorite with the children.

Ingredients :     

1

1 liter

1 liter

8 cm

4 pieces

1/4 tsp

2 cloves

12 stalks

1 tbsp

2 tbsp

2 tbsp

2 pieces

1 tsp

1 tsp

1 tbsp

Whole chicken, approx. 1 - 1.5 kg

Coconut milk

Chicken stock

Cinnamon stick

Cloves

Freshly grated nutmeg

Garlic, peeled and sliced

Shallots, peeled and sliced

Dried shrimp paste (trasi), toasted

Tamarind juice

White peppercorns, crushed

Salam leaves

Salt

Palm sugar, chopped

White vinegar

Fried shallots for garnishing

• Bring chicken stock to a boil in a wok or a heavy saucepan and add all the ingredients except chicken, coconut milk and fried shallots.
• Bring back to a boil, lower heat and simmer uncovered for approx. 5 minutes
• Put in the whole chicken and coconut milk, bring back to a boil, lower heat and stir constantly.
• Allow to simmer uncovered, turning chicken from time to time until it is tender.
• Remove the chicken, and continue simmering the stock until it is reduced by approx. half.
• Put back the chicken, garnish with fried shallots and serve.