Napinadar Chicken (2nd Week)

Napinadar or Napinadar Chicken is a typical Batak cuisine that is usually served at certain tradisional feast. To do this one recipe is a bit complicated, it takes time and patience. Certainly the essence of this dish is in the chicken blood sauce itself. For Cook this Chicken Napinadar, first the chicken must be baked, then sprinkled with special sauce the chicken blood (manuk) itself, and mixed with andaliman, garlic powder (which has been ground until smooth) and then cooked. Just as we pour the sauce over the roasted chicken.

Ingredients :
1 kg Chickens

Blood from 1 chicken, mixed with:

- 1 tsp Salt

- 2 lime juice


Finely grounded spice:
2 pieces of lemon cut small

5cm Galangal is cut small

7cm small cut ginger

5cm turmeric

5 cloves of garlic

10 cloves of red onion

10 pecan seeds

Finely grounded spices (unroasted):

15 pieces of chili pepper or to taste

Andaliman sufficiently

Salt to taste




How to make:

1. Chickens slaughtered, spawn, cut into pieces and baked without seasoning until cooked.

2. Roasted or roasted all roasted herbs.

3. Then grind all the roasted herbs or blenders all in one container plus the non-roasted spices

4. Saute all seasonings and mix with chicken blood that is still melting.

5. Stir evenly and then insert chopped chicken pieces until submerged with spices. Then ready to serve.