Ayam Goreng
Tender chicken thighs, first simmered in an Indonesian blend of turmeric, coriander and aromatic leaves, then fried to a golden crust.
Ingredients
- chicken thighs800 g
- garlic4 cloves
- fresh ginger20 g
- ground turmeric1 tsp
- coriander, seeds2 tsp
- salt1 tsp
- lemongrass1 stalk
- salam leaves2 leaf
- kaffir lime leaves3 leaf
- water500 ml
- frying oil500 ml
Instructions
Pound the garlic, fresh ginger, turmeric, coriander seeds and salt into a paste in a mortar; lightly crush the lemongrass stalk with the flat side of a knife.
Place the chicken thighs in a wide pot, add the spice paste, lemongrass, salam leaves and kaffir lime leaves, pour in water and mix well.
Bring to a boil, cover and simmer over low heat for 30 minutes, turning the chicken occasionally, until tender and the liquid has almost evaporated.
Remove the chicken from the heat, transfer to a rack or plate and let it drain and cool for 10 minutes; the lemongrass and leaves can be discarded.
Heat oil in a deep frying pan to 175–180°C. Fry the chicken thighs in batches for 4–5 minutes on each side until deep golden brown.
Transfer the cooked chicken to a paper towel to remove excess oil, and serve hot.
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