How to make Ayam Goreng-Indonesian style Chicken
Tuesday, April 23, 2013
Edit
In every Indonesian Home-kitchen, there must have their own signature homemade Indonesian fried chicken (Ayam Goreng) to their daily menu and serves as the side dish.
However, Indonesian fried chicken is a favorite dish for most people throughout Indonesia, it is like important side dish recipe that should be known by every Indonesian.
Indonesian fried chicken is very different, is not as the usual fried chicken you have, which is the chicken coated with flour mixture and fried.
Instead, Indonesian fried chicken is more accentuates to the character of the Indonesian freshest spices, aromatic and flavorsome.
The process to make Indonesian fried chicken is depends on the personal preference, some people like to have tasty ayam goreng is just like me and the cooking method would be a bit tedious, such pounding away the fresh spices using mortar and pestle (I use cobek), stewed the chicken in aromatic spice mixture for the certain timing and then deep-fry it. Alternately, some people prefer to make just an easy peasy one by marinating the chicken with spice paste for an hour or so and then simply fry it up.
For some reason, I always devoted to my own version of the Indonesian fried chicken, which are uses very simple ingredients but it always giving me the most scrumptious fried chicken ever!
If you might concerns to your health and can not afford the calories of the fried stuff, then this is the tips: after the chicken being stewed with aromatic spices, fry the chicken half done or slightly golden brown, remove from the hot oil and then arrange the chicken in a tray lined with parchment pepper or foil, pop in the oven and bake until crispy.
Indonesian fried chicken (Ayam goreng)
Servings 3
Servings 3
Ingredients
6 chicken pieces
7 cloves garlic, peel and slice
1 cm fresh turmeric root
1 stalk lemongrass, take the white part only and bruise
Salt to taste
Enough water to submerge the chicken
Oil for frying
Preparation
Rinse chicken under cold running water and trim excess fat.
Using a mortar and pestle, grind garlic and turmeric into a paste
Direction
In a pot, combine the chicken and spice paste, pour in the water just enough to immerse the chicken, add lemongrass and season with salt.
Heat the pot over medium heats, lid on and bring the chicken into boil.
Once the chicken has boil, reduce the heat to low and shimmer for about 15 minutes or until the liquid is completely absorbed. If the process done, off the heats and let the chicken cool down.
Once the chicken has boil, reduce the heat to low and shimmer for about 15 minutes or until the liquid is completely absorbed. If the process done, off the heats and let the chicken cool down.
Pour enough oil into a large deep frying pan to cover base, heat over medium-high heat.
Using a tongs, carefully add a few pieces of chicken into hot oil, fry the chicken in batches, turns once during the frying time. They are done when they are brown.
Remove from the hot oil and transfer in plate lined with paper towel to catch the excess oil.
Serve the fried chicken as side dish.
