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How to Cook Rolled Chicken Semur

How to Cook Uduk Rice

  • Rice 400.0 g
  • Thick Coconut Milk 300.0 ml
  • Thin Coconut Milk 300.0 ml
  • Bay Leaves 3.0 pc
  • Lemongrass, smashed 1.0 stalk
  • Ginger, smashed 2.0 cm
  • Galangal, smashed 2.0 cm
  • Salt 5.0 g
  • Tempe orek
  • Fried noodles
  • Jengkol stew
  • Pindang egg
  1. How to Cook Rolled Chicken Semur

    • Season the chicken thighs with Knorr Chicken Powder, salt, and ground pepper. Roll up the chicken, tie it using mattress thread. Do it for all chickens. Set aside.
    • Heat the oil in a wide flat skillet, saute the rolled chicken until brown for each sides. Then, set aside the rolled chicken in a pan and ready to stew.
    • Use the remaining oil that comes out of the chicken in the flat skillet for sauteing garlic, ginger, and green onions. Saute until fragrant then pour the Kecap Bango, salty soy sauce, honey, and water. Stir evenly until boils, then put with the rolled chicken in the pan. Simmer for 25 minutes, remove chicken rolls, then drain. Once cool, remove all binding threads, slice thick.  
  2. How to Cook Uduk Rice

    • Wash rice thoroughly, steam half cooked, then set aside.
    • Boil the coconut milk, add bay leaves, ginger, galangal and lemongrass, Knorr Chicken Seasoning Powder, and salt. Cook until boiling.
    • Put into the rice, stir a while, then turn off the heat. Stir more to make the coconut milk absorbed into the rice. Steam in a pan for 30 minutes until cooked.
    • Serve Rolled Chicken Semur on top of uduk rice. Add the side dish such as: semur jengkol, fried noodles, orek tempe, and pindang egg.  


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