6 pieces chicken thigh
200 g grated coconut
1 L cooking oil
Ground spices :
25 g garlic
15 g candlenut
20 g ginger
15 g turmeric
20 g galangal
5 g coriander
1 stick lemongrass
2 bay leaves
5 g chicken stock powder
7 g salt
8 g sugar
4 g white pepper
Puree the spices ingredients to a paste.
Then saute the paste with lemongrass and bay leaves for about 10 minutes using medium heat, stirring constantly.
Add water and the seasoning ingredients. Stir until well blended and the water is boiling.
Once the water is boiling, add the chicken thighs and grated coconut, cook until the water is reduced, about 30 minutes. Set aside.
When braising the chicken, make sure that the liquid has really reduced.
Different parts of the chicken can be used for this recipe.
Fry the chicken using medium heat until golden brown then set aside.
Reduce the heat and transfer the serundeng into the pan and fry until golden brown. Remove and drain the excess oil.
When frying the serundeng, use low heat and don't let it burn.