For those who love comforting, tangy dishes with the authentic flavors of Central Java, Kudus-Style Garang Asem Chicken is the perfect choice. The delicious combination of sour, savory, and aromatic flavors makes this traditional dish truly special.
Try making it at home with MamaKoKo Coconut Milk!
Ingredients:
- 500 g free-range chicken, cut into pieces
- 65 ml MamaKoKo Coconut Milk
- 1 tsp salt
- 1 tsp sugar
- 1 tsp seasoning powder
- 3 green tomatoes
- 2 green chilies
- 3 curly red chilies
- 15 bird’s eye chilies
- 15 bilimbi fruits
- 1 galangal, bruised
- 1 stalk lemongrass, bruised
- 3 bay leaves
- 300 ml water
- Chicken stock powder, to taste
- Banana leaves
Ground Spice Paste:
- 6 shallots
- 3 cloves garlic
- 3 candlenuts
- 1 piece ginger
How to cook:
- Prepare the spice paste by blending the shallots, garlic, candlenuts, and ginger with the salt, sugar, and seasoning powder until smooth.
- Slice the green chilies, curly red chilies, and bird’s eye chilies. Cut the bilimbi fruits and green tomatoes into bite-sized pieces.
- Heat a little oil in a pan and sauté the spice paste until fragrant. Add the bay leaves, bruised galangal, and bruised lemongrass, then cook for another minute.
- Pour in the water and stir well. Add the MamaKoKo Coconut Milk and bring to a gentle boil while stirring.
- Taste and adjust the seasoning. Add chicken stock powder if needed.
- Add the chicken pieces and simmer over low heat until fully cooked and tender.
- Stir in the sliced chilies, bilimbi, and green tomatoes. Cook briefly, then remove from the heat.
- Prepare softened banana leaves. Place the chicken and vegetables in the center of each leaf, then spoon the coconut broth over the top.
- Wrap the banana leaves tightly and secure them with toothpicks.
- Steam for 30 minutes.
How to serve:
- Place the wrapped Kudus-Style Garang Asem Chicken on a serving plate.
- Enjoy with a bowl of warm steamed rice.
