Ayam Tinoransak - Manado Spicy Braised Chicken

Method4 steps · about 1 hr 15 min

1. 1

   Step 1: Purée the shallots (100 gram), green chillies, red bird’s-eye chillies and ginger (1-inch piece) into a smooth paste. Heat the oil (2 tablespoon) in a pot and sauté the paste with turmeric, lemongrass (2) and kaffir lime leaves (8) until fragrant, about 3 minutes.

   Fry Tinoransak spice paste · 3 minUses 100 gram shallots · 4-8 green serrano/jalapeno chilies · 3-6 red bird-eye chilies · 1-inch piece ginger · 2 tablespoon oil · 1/2 teaspoon turmeric powder · 2 lemongrass stalks, bruised and cut into 2-inch lengths · 8 kaffir lime leaves, remove the ribs

2. 2

   Step 2: Add chicken (8-10) pieces, stir, and cook until no longer pink.

   Uses fried Tinoransak paste and whole aromatics · 8-10 chicken drumsticks, or a whole chicken cut into 8 pieces

3. 3

   Step 3: Add the 750 ml water, measured salt and palm sugar, adjusting the measured seasoning to taste. Bring to a boil, reduce to a simmer and cook until the chicken is tender, reaches 74°C/165°F away from bone and the sauce has reduced somewhat, about 25 minutes. Taste and add a little extra salt or palm sugar only if needed.

   Simmer chicken · 25 minUses surface-cooked chicken in Tinoransak aromatics · 750 ml water (source also calls this 3 cups) · 1 tablespoon salt, or to taste · 1 tablespoon palm sugar, or to taste · Extra salt to adjust at finish (optional, quantity unspecified) · Extra palm sugar to adjust at finish (optional, quantity unspecified)

4. 4

   Step 4: Turn off the heat and serve immediately with steamed white rice.

   Uses finished tender Tinoransak chicken and sauce · Ready steamed white rice to serve (optional, quantity unspecified)