Ayam Cincane from East Kalimantan

Cincane chicken is a dish typical of East Kalimantan. This dish is often found in big events, such as weddings and welcoming the honorable guests. In addition, these dishes can also be found in some food stalls or restaurants. Chicken meat served with reddish spice make its own distinctive characteristics of Chicken menu Cincane.  As a complement, the menu is usually served with chili sauce made from red pepper, cayenne pepper, red tomatoes, and salt. To make it more tasty, in that sauce was given a little lime juice also.

In the origin of Chicken Cincane region, usually baked directly over the coals. But if you are busy and do not have many time or not in good circumstances to do the bake process, can be baked with wok burner on the stove. Want more practical way, you can bake it in the oven. Here's the needed ingredients and the way how to make this dish :

Material :

• A chicken, cut into 4 parts
• 1 tablespoon of oil
• 3 cm galangal
• 3 cm ginger
• 2 bay leaves
• 2 lemongrasses, crushed
• 2 tablespoons of palm sugar
• 1 teaspoon salt
• 500 ml coconut milk (santan)

Crushed materials :

• 12 red chillies
• 6 unions
• 4 garlics
• 1 teaspoon of terasi/shrimp paste

How to make :

1. Heat the oil. Saute the crushed materials, bay leaves, lemongrasses, galangal and ginger. Stir until it has good smells.
2. Add the chicken, cook until the chicken the color change then add palm sugar, salt, and coconut milk. Cook until the coconut milk dry.
3. After that, bake the cooked chicken into the oven about 30 minutes. Ready to serve.

Posted by Andini Novica Resti