Courtesy of Food and Travel Magazine
Photography: Kiyoshi Yoshizawa, Jambu Studio
Recipe: Yuli Maria
Food Stylist: Yuli Maria
Fried Chicken is part of a daily meal for most Indonesians. This sumptuous dish is fragrant and goes well with other dishes like Sayur Asam or Gado-gado. You even can eat the fried spice paste with hot rice and Sambal Terasi only. You can prepare this dish one day ahead and fry the next morning. Oh, I bet your hubby and kids will love you more:)
Ayam Goreng Bumbu Lengkuas (Galangal Fried Chicken)
Serves 6 | Prep time: 1 hour | Cook time: 45 minutes
1/2 whole chicken, cut into 6 pieces
1 lime, squeezed and juice retained
1 stalk lemongrass, bruised
3 kaffir lime leaves, torn
2 salam leaves/bay leaves, torn
1/2 Tbsp vinegar
salt and sugar to taste
400ml plain water
vegetable oil for deep frying
200g lengkuas (galangal)
3 cloves garlic
3 kemiri (candlenut/buah keras)
1 tsp tamarind juice
- Marinate the chicken with lime juice for 15 minutes or more. Wash and drain.
- To make spice paste: blend galangal, garlic, shallots, turmeric, candlenut and tamarin juice with a blender. Set aside.
- Combine chicken, spice paste, vinegar and salt. Marinate for 30-45 minutes in the fridge.
- In a wok, mix the chicken pieces with kaffir lime leaves, salam leaves and lemongrass. Cook on low heat and cover the wok until chicken is done or simmer for about 45 minutes until the water is reduced. Stir gradually.
- Heat the frying pan with vegetable oil on medium high temperature. Fry the chicken until golden brown. Using a strainer, fry the spice paste separately. Serve chicken with the fried spice paste.
- You can cool down the chicken after simmering and put in the fridge up to 5 days, in which case the taste will be better. The spice paste (before frying) can also be used for cooking Sayur Asam.
- Be careful when deep frying the chicken, because the oil will splatter a lot. Prepare the cover for protection while frying.