5 delicious chicken opor recipes suitable for casual and special events

Photo: Instagram/@kusumaningtyas_latifah

Brilio.net – Chicken opor is one of the family’s mainstay menus at every opportunity. The sauce is creamy, tasty and rich in taste, and the fragrant aroma of spices makes anyone tempted to eat this one dish. No wonder this menu is often found, not only at special events such as Eid days, but also when there is a casual gathering with loved ones.

Chicken opor is easy and practical made, can also be made with different variations that can be adjusted to the atmosphere. Well, so that your dishes at your casual and special events become warmer, you can try the chicken opor recipe that has been Briliofood Prepare on Tuesday (9/23). Just try to try the recipe immediately.

1. White Chicken Opor

White chicken opor is the most authentic opor recipe that accentuates the wealth of spices without the addition of turmeric. The white color comes from pure coconut milk and perfectly sauteed spices, producing thick, tasty sauce, and a very fragrant aroma. This recipe is suitable for you who like the taste of opor that is clean and intense.

Estimated time & portion:

Cooking time: ± 50 minutes
Portion: 4-5 people

Photo: Instagram/@devinahermawan

Material:
– 800 grams of village chickens, cut 8
– 5 cloves of onion, sliced
– 1 lemongrass, geprek
– 2 bay leaves
– 5 cm Bunch
– 2 orange leaves
– 2 tablespoons of oil

Fine seasoning ingredients:
– 6 cloves of garlic
– 6 cloves of shallots
– 3 grains of candlenut
– 3/4 tsp Jintan (optional)
– 1/4 of the nutmeg
– 1 tsp corumbar
– 45 ml of oil
– 2 tablespoons of water

Other Ingredients:
– 150 ml of coconut milk
– 1 liter of air
– 1 tablespoon salt
– 1 tablespoon of powdered chicken broth
– 1 teaspoon msg
– 2 tablespoons of sugar
– 1/4 teaspoon pepper

Additional ingredients:
– 250 ml of water
– 50 ml of coconut milk

Complementary:
– White rice
– Fried onions
– Emping
– Green cayenne pepper (optional)

How to make:
1. Inside the blender, add garlic, onion, cold, nutmeg, coriander, cumin and oil,
2. Heat a little oil, saute onion, galangal, lemongrass, orange leaves and bay leaves until browned then add the spices, saute until it removes the oil
3. Add the chicken, cook for a moment then add water, coconut milk, salt, powdered chicken broth, msg, granulated sugar and pepper, cook for 35-40 minutes in medium heat small
4. Add water and coconut milk, cook for a moment
5. White chicken opor is ready to be served

Tips & Tricks:

– Chicken maturity: native chicken takes longer for soft. If you use broiler chicken, cook for about 20-25 minutes.

– Coconut milk sauce: During cooking, stir the coconut milk sauce occasionally so as not to break.

– Rich taste: MSG can be replaced with 1/2 teaspoon of fungus broth for a more natural umami taste.

2. OPOR Yellow Chicken

This recipe presents chicken opor with a beautiful yellow color from turmeric. Turmeric not only gives color, but also a distinctive aroma that appears. This recipe is suitable for you who like opor spices that are more “medok” and concentrated.

Estimated time & portion:

Cooking time: ± 45 minutes
Portion: 3-4 people

Photo: Instagram/@kusumaningtyas_latifah

Ingredients:
– 1 village chicken or white chicken
– 1 coconut milk
– 1 tablespoon salt
– 1 tablespoon of sugar

Ground spices:
– 1 SDM pepper
– 7 hazelnut
– 3 orange leaves
– 3 lemongrass stems
– 5 cloves of garlic
– 7 cloves of shallots
– 1 Ginger thumb segment
– 2 Turmeric Thumbs

How to make:
1. Heat the oil a little, then saute the spices until fragrant then add the bay leaves, lemongrass, ginger and galangal after that stir until well blended.
2. Enter the chicken pieces, stir until blended and cook over low heat, stir gently until the color of the cooking turns yellow.
3. Add coconut milk with sugar and salt, cook until the chicken is completely cooked while continuing to stir, while tasting, remove from heat and ready to be served.

Tips & Tricks:

– Turmeric Quality: Turmeric Burn for a while before mashed so that the aroma is more out and it doesn’t feel unlawful.

– Texture of sauce: For thicker sauce, use pure thick coconut milk from grated coconut.

– Savory taste: Add a little grated coconut roasted (serundeng) when sauteing the spices to add a rich savory taste.

3. Opor of native chicken

This recipe proves that cooking chicken opor does not have to be complicated. By using instant coconut milk, the cooking process becomes faster and more practical, but still produces a delicious and authentic flavor. This recipe is perfect for you who are busy but want to serve special dishes.

Estimated time & portion:

Cooking time: ± 60 minutes
Portion: 5-6 people

Photo: Instagram/@tsaniwismono

– 1 village chicken, clean, cut, clean (1.8 kg)
– 3 Sheet of Greetings
– 2 orange leaves
– 2 lemongrass stems, conclude
– 2 cm galangal
– 3 tsp salt
– 2 teaspoons of sugar
– 1/2 teaspoon flavoring
– 1/2 teaspoon pepper powder
– 1.5 liter air
– 130 ml of instant thick coconut milk
– 3 tablespoons of cooking oil

Ground spices:
– 9 shallots
– 7 cloves of garlic
– 7 hazelnut
– 2 cm ginger
– 3 cm Turmeric, Burn
– 2 orange leaves
– 1 tsp corumbar

How to cook:
1. Heat the oil, saute the spices until fragrant, add the chicken, stir well, cook until it changes color
2. Add water, add bay leaves, lemongrass, galangal, cook until the chicken is soft. Season with salt, sugar, and flavoring. Add water if necessary.
3. Add thick coconut milk, cook until boiling and thick. Serve chicken opor with diamond or rice.

Tips & Tricks:

– Save time: Using a presto pan can shorten the boiling time of native chickens for up to 20-30 minutes.

– Fresh spices: bay leaves, orange leaves, lemongrass, and galangal should be crushed first so that the aroma is stronger when sauteed.

– The thickness of coconut milk: If you want the sauce to be thinner, add water while cooking instant coconut milk. If you want to be thicker, use full cream instant coconut milk.

4. Chicken Sauce Chicken Sauce

This chicken opor offers a different sensation by using evaporation milk as a substitute for coconut milk. The result is a sauce that remains creamy and tasty, but lighter and lower fat. This recipe is suitable for you who want to enjoy opor without feeling too “heavy” in the stomach.

Estimated time & portion:

Cooking time: ± 50 minutes
Portion: 4-7 people

Photo: Tiktok/@hi_erisa

Ingredients:
For 4-7 people
– 1 kg of chicken
– 12 cloves of shallots
– 8 cloves of garlic
– 5 roasted hazelnut
– 1/2 teaspoon cumin roast
– 1 tsp corumbar roasted
– 1 ginger segment
– 1 galangal segment
– 1 teaspoon pepper/pepper powder

2 Geprek Galangal segments
2 lemongrass stems
3 grains of Flower Lawang
5 cardamom items
5 orange leaves
5 bay leaves

salt, sugar, pepper, taste
1 can of evaporation milk

How to make:
1. Marinated chicken with lime juice, salt, and pepper and let stand for a while.
2. Blend the spices with a blender.
3. Cook the aromatic ingredients first, add the spices, then spices with salt, a little sugar, and the taste.
4. If it’s completely cooked, add the chicken and cook first for 3 minutes without water.
5. After that, add water and cook until cooked and tender.
6. Add 1 canned evaporation milk, cook over low heat until the seasoning absorbs.
7. Ready to serve.

Tips & Tricks:

– Evaporation milk: Use evaporation milk, not ordinary full cream milk, because the texture is thicker and tastes neutral, suitable for savory cuisine.

– Roast spices: roasting hazelnut, cumin, and coriander before mashed will make the aroma more out and the taste of the cooking is stronger.

– Cooking chicken: Cook chicken without water at the beginning will make the seasoning more pervasive into the meat.

5. Opor of Lontong Chicken

This recipe is the most basic and simple version of chicken opor. Not too many spices, but the taste is still tasty and very fitting to be served with rice cake. Simple, fast, and guaranteed delicious.

Estimated time & portion:

Cooking time: ± 30 minutes
Portion: 2-3 people

Photo: Instagram/@Aprilidiasari

Material:

– 1/2 kg of chicken
– 500 ml of coconut milk
– 5 cloves of shallots
– 3 cloves of garlic
– 1 tsp corumbar
– 1/2 teaspoon turmeric
– 1/2 tsp pepper
– 1/2 tsp salt
– 2 bay leaves

How to make:

1. Blender onions, garlic, coriander, turmeric, and pepper.
2. Saute the spices until fragrant.
3. Add chicken, cook until changes in color.
4. Add coconut milk, greeting leaves, and salt. Cook until boiling.
5. Reduce the fire, cook until the chicken is soft.
6. Serve rice cake.
7. Add sauce soy sauce and crackers according to taste.

Tips & Tricks:

– Chicken Pieces: Choose pieces of chicken that is not too large to make it cooked faster and the spices are absorbed.

– Simple coconut milk: If you want to be more practical, you can use instant coconut milk diluted with water.

– Additional Complementary: This opor is very suitable to be enjoyed together with complementary such as boiled eggs, tofu, or potatoes. You can boil it with chicken at the beginning of the process.

Internship/Zalma Abella

(Brl/tin)