Ayam Tinoransak is a chicken dish from Manado, the provincial capital city of North Sulawesi. What is notable with this dish is the intense citrus flavor from the use of lemongrass and kaffir lime leaves, combined with fiery and spiciness from green chilies and Thai chilies. It is this combination that makes this an excellent chicken dish. Be warned that you may want to reduce the amount of Thai chilies used if you are not accustomed to eating spicy food. ♥
Ayam Tinoransak - Manado Spicy Braised Chicken
- 2 tablespoon oil
- 2 lemongrass (Indonesian: sereh), bruised and cut into 2 inch lengths
- 8 kaffir lime leaves (Indonesian: daun jeruk)
- 1 whole chicken, cut into 8 pieces
- 750 ml water
- 1 1/2 tablespoon salt
- 1 tablespoon sugar
- Grind the following into coarse spice paste
- 10 shallots (Indonesian: bawang merah)
- 8 green chilies (Indonesian: cabe hijau besar)
- 5 red Thai chilies (Indonesian: cabe rawit merah)
- 1 inch ginger (Indonesian: jahe)
- 1 inch turmeric (Indonesian: kunyit)
- Heat oil in a pot and sauté spice paste, lemongrass, and kaffir lime leaves until fragrant, about 3 minutes.
- Add chicken pieces, stir, and cook until no longer pink.
- Pour the water into the pot, season with salt and sugar, and bring to a boil. Reduce heat and simmer for 25 minutes until chicken is fully cooked and tender, and the sauce has somewhat reduced. Adjust salt and sugar as needed.
- Turn off heat and served immediately with steamed white rice.