青仁当鸡 Rendang Ayam Hijau

【材料】
鸡腿肉1公斤（切小块）、食油200-250毫升、香茅1枝（拍烂）
【 研磨香料】
小葱头320克、指天椒40克、青辣椒100克、姜20克、香茅
40克（只取白色部分）、蓝姜15克、黄姜5克
【配料】
A: 清水200-250毫升、椰浆头150毫升
B: 炒椰丝80克
【调味料】
盐2茶匙或适量、白糖2茶匙
【装饰】
黄姜叶2片（切丝）、疯柑叶2-3片（切丝）
【做法】
1. 把香料用搅拌器研磨至细。（图1）
2. 起锅热油，把研磨香料和拍烂香茅一起炒香至出油，加入鸡肉，继续炒一会。(图2-3)
3. 加入清水、椰浆及调味料，煮至鸡肉熟透后加入黄姜叶和疯柑叶，继续炒数分钟后才盛出，收至少一天，待入
味后才吃。（图4-6）

【Ingredients】
1 kg chicken thigh(cut into small pieces）, 200 ml – 250ml cooking oil, 1 stalk lemongrass(bruised lightly)
【Spice】: （finely ground）
320g shallots,40g bird-eye chilies, 100g green chilies, 20g ginger, 40g lemongrass (white part only), 15g
galangal, 5g turmeric
【Sub-Ingredients】
A: 200-250 ml water, 150 ml thick coconut milk
B: 80g toasted kerisik
【Seasoning】
2 tsps salt or to taste, 2 tsps sugar
【Garnishing】
2 stalks turmeric leaves(sliced finely), 2-3 kaffir lime leaf (sliced finely)
【Method】
1. Finely ground spice ingredietns with blender. (pic 1)
2. Heat oil in a wok and sauté spice paste with the bruised lemongrass. Sauté until the oil rises to the surface.
Add the chicken pieces and sauté for a while.(pic 2-3)
3. Add water, coconut milk and seasoning. Cook until the chicken is cooked. Add kerisek, turmeric leaf and kaffir
lime leaf, continue to cook for a few minutes. Remove from the heat. Keep for at least one day to allow the
flavors to infuse. (pic 4-6)