Asian

Ayam Goreng

Name: Ayam Goreng
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 300 g chicken; 2 shallots; 2 cloves garlic; 1 tsp coriander seeds; 1 candlenut; 2 cm fresh turmeric; 2 cm galangal; 1 stalk lemongrass; 1 salam leaf; 0.75 tsp salt; 0.5 tsp palm sugar; 0.5 tsp tamarind paste; 150 ml water; 500 ml vegetable oil; 1 tbsp sambal; 4 slices cucumber

Indonesian fried chicken: chicken pieces simmered until tender in a fragrant paste of shallot, garlic, coriander, candlenut and turmeric with lemongrass and salam leaf, then deep-fried until the golden spice crust crackles. Served with sambal and cucumber.

Lunch & dinner 25g+ protein 8g+ fibre

50 min15 prep · 35 cookMedium1170 kcalper serving

Method

In a stone mortar, pound 2 shallots, 2 cloves garlic cloves, 1 tsp coriander seeds, 1 candlenut, 2 cm fresh turmeric and 0.75 tsp salt to a smooth, slightly wet paste (bumbu). Work the coriander and candlenut first so they break down properly.
Scrape the paste into a small heavy saucepan or wok and add 150 ml water, 2 cm bruised galangal, 1 stalk bruised lemongrass, 1 salam leaf, 0.5 tsp grated palm sugar and 0.5 tsp tamarind paste. Stir and bring to a simmer over medium heat.
Slash the thickest part of each piece of the 300 g chicken to the bone, lay the pieces in the pan and turn them in the liquid. Cover and simmer gently for 20-25 minutes, turning once halfway, until the meat is tender at the bone and the liquid has reduced to a thick paste clinging to the skin. If it dries too early, add a splash of water; if it is still loose, uncover for the last few minutes.