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How to Cook Ayam Goreng a.k.a. Indonesian Fried Chicken

Every now and then I long for a taste of home, but the Dutch-ified version of Indonesian food just doesn’t cut it for me. One of my favorite homemade meals is simple fried chicken with rice, and I’d like to share this recipe for the chicken (I’m sure you don’t need a recipe for white rice). Fair warning, this is quite a complicated recipe so if you would like to attempt it make sure you have a lot of time ahead of you in the day. Happy eating!Every now and then I long for a taste of home, but the Dutch-ified version of Indonesian food just doesn’t cut it for me. One of my favorite homemade meals is simple fried chicken with rice, and I’d like to share this recipe for the chicken (I’m sure you don’t need a recipe for white rice). Fair warning, this is quite a complicated recipe so if you would like to attempt it make sure you have a lot of time ahead of you in the day. Happy eating!

Ingredients

  • Salt to taste
  • 150 mL coconut milk
  • 300 mL water
  • 2 stalks of lemongrass
  • 5 salam leaves
  • Whole chicken cut into serving pieces
  • Grated coconut (optional)

Spices

  • Galangal – 5 cm
  • Turmeric – 5 cm
  • 6 cloves of garlic
  • 2 shallots
  • 10 coriander seeds
  • ¼ teaspoon tamarind paste

The market is a great place to find all your spices, otherwise Amazing Oriental is also good

Instructions

1. Peel the galangal, turmeric, garlic, and shallots

2. Finely chop galangal, turmeric, garlic, and shallots

3. Toast the coriander seeds in a dry pan (without oil) until fragrant

4. Mash all the spices plus the tamarind together until it turns into a paste (e.g. with a mortar and pestle or food processor)

5. Boil the chicken in low heat for a while to clean

You will notice white foamy stuff in the water and that's what needs to be thrown out

6. Drain the water from this initial boil and set the chicken aside

7. Put the coconut milk and water (1 part coconut milk, 2 parts water), salt, and lemongrass in a large pan and put to a boil

8. After it boils, put the spice paste, salam leaves, and the chicken in the coconut milk/water mix and change it to a low heat.

9. Let it simmer until the mixture has reduced (roughly 15 minutes, but the longer it simmers the more flavorful the chicken will be)

This is when all the yummy flavors get into the chicken

10. Set aside the chicken

11. Put the grated coconut into the last bit of sauce remaining

12. Deep fry the chicken

13. Deep fry the grated coconut (not for too long as it cooks very quickly)

The grated coconut makes all those small brown delicious crispy bits seen here

14. Eat with a lot of white rice!


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