Javanese lodho chicken (ayam lodho)
Lodho is just a way of cooking. Basically twice cooked meat covered in spices and coconut milk until the sauce is thickened.
The meat used is normally local chicken (ayam kampung), but because here in Australia is so hard to find ayam kampung so I use just lilydale free range chicken, and the taste is not to bad 😋👌😍👩🍳👍
#javanesefood #lodhochicken #thebestfood #thebestindonesianfood #frommykitchen #delicious #homecooking #homechef
Javanese lodho chicken (ayam lodho)
Lodho is just a way of cooking. Basically twice cooked meat covered in spices and coconut milk until the sauce is thickened.
The meat used is normally local chicken (ayam kampung), but because here in Australia is so hard to find ayam kampung so I use just lilydale free range chicken, and the taste is not to bad 😋👌😍👩🍳👍
#javanesefood #lodhochicken #thebestfood #thebestindonesianfood #frommykitchen #delicious #homecooking #homechef
Open in Cookpad AppSteps
- 1
Heat a skillet or pan with a lid, sauté the paste along with lime leaves, lemon grass and salam/bay leaves until fragrant and turned to golden brown.
Add chicken, make sure chicken is covered in spices and then put the lid on. Cook until half cooked.
- 2
Add coconut milk, stir well and reduce the heat.
Cook until sauce thickens.
Turn off the heat, let the chicken to cool down.
Once the chicken is cooled down, coat the entire surface with the remaining thick sauce.
Grill chicken over a fire or it can be baked in the oven for 25 minutes in 200 degrees Celsius or until the skin turns brown. - 3
Serve with warm rice and before serving, pour the rest of the seasoning sauce on it. Garnish with fresh coriander leaves.
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