Balinese Chicken & Oat
Oatmeal:
- 1 cup of rolled oatmeal
- 1 cup of instant oatmeal
- 2 cup of water
Balinese Chicken:
- 2 pcs Chicken thigh
- 5 pcs shallot
- 5 pcs garlic
- 7 red chillies
- 2 tsp turmeric powder
- 1 cm ginger
- 2 Tbsp Kecap Manis (or 2 Tbsp palm sugar)
- 2 pcs candle nut
- 2 lemongrass
- 1 to 2 cup of water
- 1 to 2 Tbsp of cooking oil
Oatmeal:
1. Boil the water, mix in the oats.
2. The textures will get sticky as we stir. You may add some more water or continue to reduce the liquid by stirring, according to preferred consistency. In this recipe, I prefer to stir until it gets very sticky and dense to get a more chewy texture like rice replacement.
Balinese Chicken:
1. Preheat the oven at 200'C for 10 minutes. Bake chicken at 200'C for about 20 minutes.
2. Spread 2 Tbsp of cooking oil on the chicken. Bake it at 200'C for about 20 minutes, then shred it.
3. Blend shallot, garlic, red chillies, turmeric powder, ginger in a chopper or food processor until smooth. Stir-in Kecap Manis and candle nut.
4. Preheat cooking oil, stir fry the condiments.
5. Add in chicken, continue to cook until everything is blended well. Taste and add sugar or kecap manis if you prefer it to be on the sweeter side.
6. Serve together with oatmeal and omelette while it is hot.
