์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Kundu Drum Chicken
A flavorful chicken dish inspired by the iconic Kundu drum, featuring tender chicken marinated in a blend of local spices and ginger, then slow-cooked to perfection. Often prepared for celebrations and gatherings.
๐ง ์ฌ๋ฃ
- 1.5 kg Whole chicken(cut into serving pieces)
- 5 cm Ginger(grated)
- 4 cloves Garlic(minced)
- 2 stalks Lemongrass(bruised and finely chopped)
- 1 medium Chili(finely chopped (optional, for heat))
- 400 ml Coconut milk(full fat)
- 3 tbsp Lime juice
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 2 tbsp Cooking oil
- 100 ml Water
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large bowl, combine the chicken pieces with grated ginger, minced garlic, chopped lemongrass, chili (if using), lime juice, salt, and pepper. Mix well to coat the chicken.
๐ก ์ ๋ฌธ๊ฐ ํ: Marinate for at least 30 minutes, or preferably longer in the refrigerator. - 2
Heat cooking oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until lightly browned.
- 3
Pour in the coconut milk and water. Bring to a simmer, then reduce heat to low, cover, and cook.
- 4
Stir occasionally and check for tenderness. The chicken should be cooked through and very tender.
๐ก ์ ๋ฌธ๊ฐ ํ: If the sauce is too thin, remove the lid for the last 15 minutes of cooking to allow it to reduce. - 5
Taste and adjust seasoning if necessary. Serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ: Garnish with fresh coriander or parsley if desired.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing a traditional clay pot can enhance the authentic flavor.
- โEnsure the chicken is fully submerged in the liquid for even cooking.
- โAdjust the amount of chili to your preferred level of spice.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add root vegetables like taro or sweet potato chunks during the last 30 minutes of cooking.
- Incorporate a bay leaf or a few pandan leaves for added aroma.