Moms Chicken Kemiri Recipes

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

MOM'S CHICKEN KEMIRI

Steps:

• Cut the chicken in small pieces or use wings and legs.
• Cut the union and garlic fine.
• Put one table spoon of butter in a wok or frying pan with the union and garlic, smoother it.
• Rub the chicken with the bouillon powder and put this plus the rest of the butter and oil in the pan. I use a combination of oil and butter because it gives a better result in flavor and keeping the chicken moist. Keep the chicken on the stove on a low temperature.
• Put the CANDLENUTS NOT MACADAMIA NUTS * (YOU CAN FIND THIS IN AN ASIAN STORE food.com didnt recognize the ingredient but it exists) in a kitchen machine; make sure it's not cut as fine as powder but also ensure the pieces are not too big.
• Slice the lemon grass and when you've done all that put the rest of the ingredients in the pot and let it smoother until the chicken is done.
• Add more water if necessary all depending on your preference of sauce - think or thin. Serve it with pandan rice, slices of cucumber and tomatoes and a bit of fresh coriander. Enjoy this this dish.

JAPANESE MUM'S CHICKEN

Steps:

• Place all the ingredients in a saucepan over a high heat.
• Bring to the boil, then reduce to a simmer for about 20 minutes.
• Remove any scum that rises to the surface.
• Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
• Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
• NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.