5 Creations of Chicken Opor Recipes for Eid from Various Regions in Indonesia

Kapanlagi.com - Chicken opor has always been a signature dish that adorns the dining table during Eid. In every region of Indonesia, the chicken opor for Eid has its own unique flavors and spices. From yellow coconut milk broth to black opor, each variation has its own distinctiveness.

Preparing chicken opor with regional recipes can be an interesting way to serve a different Eid dish. With a blend of traditional spices from the archipelago, every bite of this chicken opor for Eid will bring authentic deliciousness that is a must-try!

Let's explore various creations of chicken opor recipes for Eid from different regions that can be a unique dish for this year's Eid. Check it out, KLovers!

1. Traditional Javanese Yellow Chicken Opor

Traditional Javanese yellow chicken opor has a savory taste with a rich coconut milk broth infused with spices. The aroma of bay leaves and lemongrass makes this dish even more appetizing. It is perfect to be served with ketupat and fried liver sambal during Eid. Here is how to make this Eid chicken opor:

Ingredients:

- 1 whole chicken, cut as desired

- 500 ml thick coconut milk

- 1 liter thin coconut milk

- 4 bay leaves

- 2 stalks of lemongrass, bruised

- 4 cm galangal, bruised

- 3 kaffir lime leaves

- Oil as needed for sautéing

Ground spices:

- 6 shallots

- 4 cloves of garlic

- 3 candlenuts

- 1 tsp coriander

- 1/2 tsp pepper

- 3 cm turmeric

- Salt and sugar to taste

Instructions:

1. Sauté the ground spices until fragrant.

2. Add bay leaves, lemongrass, galangal, and kaffir lime leaves, mix well.

3. Add the chicken, cook until it changes color.

4. Pour in the thin coconut milk, cook until the chicken is tender.

5. Add the thick coconut milk, mix well, and cook until it boils.

6. Adjust the seasoning, remove from heat, and serve.

2. Betawi White Chicken Opor

Illustration (credit: flickr.com)

Betawi white chicken opor is different from the Javanese version because it does not use turmeric. The taste is lighter but still rich in spices. The broth is thick with a combination of coconut milk and special seasonings that provide a savory taste and an enticing aroma.

Ingredients:

- 1 whole chicken, cut into pieces

- 500 ml thick coconut milk

- 1 liter thin coconut milk

- 4 bay leaves

- 2 stalks of lemongrass, crushed

- 4 cm galangal, crushed

- 3 kaffir lime leaves

Ground spices:

- 6 shallots

- 4 cloves of garlic

- 3 candlenuts

- 1 tsp coriander

- 1/2 tsp pepper

- 3 cm ginger

- Salt and sugar to taste

Instructions:

1. Sauté the ground spices until fragrant.

2. Add bay leaves, lemongrass, galangal, and kaffir lime leaves, stir well.

3. Add the chicken, cook until it changes color.

4. Pour in the thin coconut milk, cook until the chicken is tender.

5. Add the thick coconut milk, stir well and cook until boiling.

6. Adjust the taste, remove from heat, and serve.

3. Special Padang Village Chicken Opor

Illustration (credit: flickr.com)

Special Padang chicken opor has a spicier flavor and is rich in spices. Using village chicken gives it a chewier texture and a more flavorful broth. The addition of chili and typical Minang spices makes it bolder in taste. Here’s how to make this festive chicken opor dish:

Ingredients:

- 1 whole village chicken, cut into pieces

- 500 ml thick coconut milk

- 1 liter thin coconut milk

- 4 bay leaves

- 2 stalks of lemongrass, bruised

- 4 cm galangal, bruised

- 3 lime leaves

Ground spices:

- 6 shallots

- 4 cloves of garlic

- 4 candlenuts

- 2 tablespoons ground red chili

- 1 teaspoon coriander

- 1/2 teaspoon pepper

- 3 cm turmeric

- Salt and sugar to taste

Instructions:

1. Sauté the ground spices until cooked and fragrant.

2. Add bay leaves, lemongrass, galangal, and lime leaves, stir well.

3. Add the chicken, cook until it changes color.

4. Pour in the thin coconut milk, cook until the chicken is tender.

5. Add the thick coconut milk, stir well and cook until boiling.

6. Adjust the seasoning, remove from heat, and serve.

4. Pineapple Chicken Opor Special from Palembang

Illustration (credit: flickr.com)

Pineapple chicken opor from Palembang has its own uniqueness with the addition of pineapple that provides a fresh and slightly sour taste. The combination of coconut milk, spices, and pineapple creates a unique savory flavor and an appetizing aroma, perfect for a Lebaran dish. Here is how to make this Lebaran chicken opor:

Ingredients:

- 1 whole chicken, cut as desired

- 500 ml thick coconut milk

- 1 liter thin coconut milk

- 1/2 pineapple, diced

- 4 bay leaves

- 2 stalks lemongrass, bruised

- 4 cm galangal, bruised

- 3 lime leaves

Ground spices:

- 6 shallots

- 4 garlic cloves

- 3 candlenuts

- 1 tsp coriander

- 1/2 tsp pepper

- 3 cm turmeric

- 1 tbsp brown sugar

- Salt to taste

Instructions:

1. Sauté the ground spices until fragrant and cooked.

2. Add the bay leaves, lemongrass, galangal, and lime leaves, stir well.

3. Add the chicken, stir until it changes color.

4. Pour in the thin coconut milk, cook until the chicken starts to become tender.

5. Add the diced pineapple and thick coconut milk, stir gently.

6. Cook on low heat until the sauce thickens and the chicken is completely tender.

7. Adjust the seasoning, remove from heat, and serve with rice cakes or warm rice.

5. Black Chicken Opor Special from Kalimantan

Black chicken opor special from Kalimantan uses kluwek as the main ingredient, giving it a unique taste and distinctive dark color. Its savory flavor blends with strong spices, making this dish special for the Eid celebration. Here’s how to make this Eid chicken opor:

Ingredients:

- 1 whole chicken, cut into pieces

- 500 ml thick coconut milk

- 1 liter thin coconut milk

- 4 bay leaves

- 2 stalks of lemongrass, bruised

- 4 cm galangal, bruised

- 3 kaffir lime leaves

- 3 kluwek nuts, take the flesh and grind

Ground spices:

- 6 shallots

- 4 cloves of garlic

- 3 candlenuts

- 1 tsp coriander

- 1/2 tsp pepper

- 3 cm turmeric

- Salt and sugar to taste

Instructions:

1. Sauté the ground spices until fragrant.

2. Add the bay leaves, lemongrass, galangal, and kaffir lime leaves, stir well.

3. Add the chicken and kluwek, cook until the color changes.

4. Pour in the thin coconut milk, cook until the chicken is tender.

5. Add the thick coconut milk, stir well and cook until it boils.

6. Adjust the seasoning, remove from heat, and serve.

That’s the recipe for Eid chicken opor from various regions that can be made. There are still many other recipe recommendations that KLovers can learn about by reading articles on kapanlagi.com. Because, if not now, when?

(kpl/dhm)