I make my kelaguen almost the same way. Only thing I do different is I add the diced onions to the lemon juice before I start deboning the chicken. It gives the onions a chance to soften up a bit. I’m a texture person and don’t like the crunch in the onions when it’s raw.
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I make my kelaguen almost the same way. Only thing I do different is I add the diced onions to the lemon juice before I start deboning the chicken. It gives the onions a chance to soften up a bit. I’m a texture person and don’t like the crunch in the onions when it’s raw.
Similar except that I leave the skin on the chicken and add freshly shredded coconut. I like to add freshly cracked black pepper in as well.
Yes
Awesome video guys.
Without the coconut its just called a chicken salad. The coconut it what keeps the dish athentic
No coconut flakes?
Yea it’s optional but some family members don’t care for it
Nice job but no salt and pepper ?
The chicken was already seasoned so no salt needed.
So no need red ginger???
Nope.
No coconut? Gotta have coconut.
A WET PAPER TOWEL UNDER THAT CUTTING MAT MAYBE HELPFULL
Thanks for the tip!
It would be better if there was coconut on it and not very wet and also with the chicken skin too….gives it more flavor……
People have different taste do it how you like. We do use the chicken skin though.