cooking free-range chicken opor

Free-range chicken is different from ordinary chicken which is often cooked every day or sold in food stalls. Free-range chickens are non-breed chickens (free-range) cultivated in Indonesia.
Because they are cultivated locally, free-range chickens are believed to have healthier meat without the intervention of growth-supporting drugs. Free-range chicken has meat that is browner and tougher.
Free-range chicken is often cooked during big holiday celebrations. Usually cooked as opor or fried normally.

Recipe for Kampung Chicken Opor in Yellow Sauce

Material
1 free-range chicken 2 bay leaves 3 lime leaves 2 stalks lemongrass, crushed 600 ml coconut milk 1 tsp salt 1 tsp chicken stock powder 2 tsp granulated sugar 1/2 tsp pepper
Ground spices
7 shallots 4 cloves garlic 3 cm turmeric, roasted 3 candlenuts, roasted 2 cm ginger 2 cm galangal 1 tsp coriander 1/4 tsp nutmeg
How to make:
Chicken meat that has been washed clean, boiled briefly. Drain well. Saute ground spices with lime leaves, bay leaves and lemongrass until fragrant. Add chicken meat. Give it a little water. Stir well. Cook for about 5 minutes until the spices are absorbed. Pour in coconut milk. Add salt, pepper, sugar and stock powder. Stir well. Taste correction. Cook briefly until the spices are completely absorbed. Lift and serve.
Spicy Kampung Chicken Opor Recipe
Material
1 free-range chicken (grilled then cut according to taste) 700 ml coconut milk (from 1 coconut) 3 lime leaves 1 bay leaf 2 stalks of lemongrass (bruised) 5 cm ginger (bruised) 5 cm galangal (bruised) 1 tomato (four slices) Cooking oil (as needed, for sauteing the spices) Fried shallots (as needed)
Ground spices
10 cloves of red onion 6 cloves of garlic 7 cm turmeric 3 large red chilies (remove the contents) 5 candlenuts 20 cayenne peppers Pepper (to taste) Salt (to taste) Sugar (to taste) Chicken stock powder (to taste)
How to make:
Fry the spices, namely shallots, garlic, red chilies, cayenne peppers and candlenuts, then grind them with salt, sugar and pepper by grinding or blending. Heat some water. When it boils, add the spices. Add the lemongrass stalks, lime leaves, bay leaves, ginger and galangal. Add the chicken and cook until the spices are absorbed and the chicken is tender. Lastly, add the coconut milk and let it boil. So that the coconut milk doesn't clump during the cooking process, stir it when the chicken opor starts to boil. Sprinkle fried shallots, tomatoes and chicken stock powder. Cook for a few minutes then remove from heat and serve immediately.

Delicious Kampung Chicken Opor Recipe

Material:
1/2 kg free-range chicken 1 stalk lemongrass, crushed 1 segment galangal, crushed 3 lime leaves 2 cloves 3 cm cinnamon 500 ml thin coconut milk 250 ml thick coconut milk 1 tsp salt 1/2 tsp sugar
Ground spices:
8 shallots 5 cloves garlic 3 candlenuts 3 cm turmeric 3 cm ginger 1 cm galangal 1/2 tsp cumin 1 tsp coriander
How to cook:
Cook the chicken in water until tender and the broth has reduced slightly. Saute ground spices with lime leaves, galangal, lemongrass, cloves and cinnamon until cooked. Mix with thin coconut milk. Add in the chicken that is being cooked and cook until it boils. Add thick coconut milk, add salt and sugar. Stir well and adjust the taste. Stir until it boils and turn off the heat. Sprinkle with fried onions.
Recipe for Kampung Chicken Opor in Padang Typical White Sauce
Material
500 gr chicken, cut into pieces 350 gr potatoes, peeled and cut into pieces 1 lime 350 ml liquid coconut milk 250 ml thick coconut milk (first juice)
Whole spices
1 large red chili, seeded and sliced ​​obliquely 1 star anise/pekak 1 tamarind kandis 2 cardamom pods 2 lime leaves, bone removed 3 cloves 3 cm cinnamon 3 bay leaves salt and sugar to taste
Ground spices
8 shallots 5 cloves garlic 5 candlenuts 3 segments of young galangal 1 segment of ginger 1 teaspoon coriander 1 teaspoon cumin salt and sugar to taste
How to make:
Coat the chicken with lime juice, let it sit for 30 minutes and wash thoroughly. Lightly shred the chicken, then coat with the ground spices. Marinate for approximately 1 hour or overnight so that the flavors absorb. Store in the refrigerator while marinating. Remove the chicken. Heat enough oil, saute the chicken with ground spices until fragrant. Add the whole spices and continue to saute until the spices are cooked. Pour in liquid coconut milk. Cook until it boils and the chicken is cooked, stirring occasionally. Pour in thick coconut milk, potatoes and sliced ​​red chilies, continue to cook until the potatoes are cooked.