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Woku Chicken by Chef Deden Gumilar
Spicy taste is always favourable. The unique combination of citronella leaves, oranges, pandan, and basil, used by Chef Deden makes the unique compositions of this chicken dishes, and would definitely invite curiosity.
Main courses
Ingredients
How to Make Ayam Woku
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Chicken Broiler, cut, cleaned, set aside 600.0 g
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Boiled Water 1.0 l
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Red Chilli, thinly sliced 8.0 pc
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Cayenne Pepper, halved 10.0 pc
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Ginger (2cm), thinly sliced 1.0 pc
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Lemongrass (stalk), beaten 2.0 pc
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Lime Leaves 5.0 pc
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Pandan Leaves 2.0 pc
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Lime (the water only) 1.0 pc
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Green Tomatoes, cut 8 parts 5.0 pc
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Vegetable Oil 1.0 tbsp
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Basil Leaves 300.0 g
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Sugar, to taste
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Salt, to taste
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White Pepper, to taste
Preparation
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How to Make Ayam Woku
- Heat the pot, add vegetable oil, then stir-fry the lemongrass and lime leaves as well as sliced red chilli and cayenne pepper.
- Add Royco Ayam Kuning (dissolved with boiled water), stir until evenly added.
- Put water into it, wait until boil.
- Then add the chicken to the boiling water.
- Allow to boil again, remove the foam on the surface.
- Put some of the sliced green tomatoes.
- Add sugar or salt and pepper when needed.
- When the chicken half cooked, and seasoning is enough, sprinkle basil leaves into woku chicken.
- Stir briefly, add the remaining pieces of the green tomato.
- Serve with a large container and sprinkle with fried onions.
