Yes, I promised you the recipe for my first try on the Fried Chicken Indonesian Style, didn’t I?
Here it is…. On a scale of 1 to 10, my first try, I would rate it maybe 4? Why? Because my son said that mine still not nice enough. He ate only 1 drumstick and not 2! My daughter ate half only… hehe… I still need to perfect this recipe but I think it’s a good start for now…
4 cloves of garlic
4 bulbs of shallots
4 pcs candlenut
1 tablespoon coriander seed
2 stalks lemongrass
1 inch of galangal (peel and slice thinly)
2 pcs bay leaves
1 tsp salt
4 pcs chicken drumstick
1 tbsp flour
1 tbsp self-rasing flour
Oil for deep frying
Grind garlic, shallots, candlenuts and coriander seeds in mortar and pestle.
Grind everything to a fine paste (mine’s not too fine yet)
Place lemongrass, bay leaves and sliced galangal into a pot
Combine it with the chicken and ground paste. Add some water (covering about 1/2 the chicken) and salt. Simmer it over medium fire about 30-40 minutes, covered. Turn over the chicken occasionally making sure that it is cooked evenly.
Remove the chicken and set aside.
Strain the leftover chicken stock and let it cool for about 10 minutes. Mix in the flour and self-raising flour. Mix it well into a watery batter.
Heat up the oil for deep frying. When the oil is hot enough, scoop a ladle of batter into the wok. Do not overfry the crunchy batter. Repeat until all batter is finished.
Deep fry chicken until golden brown!
It’s yummy! But not yummy enough I’ll make some modifications the next round I make this… and share with you here Meanwhile, if you do have any suggestions, feel free to leave your comments!
Oh, and this is a rather tedious process… and the deep frying really does messes up the kitchen! So be prepared to spend some time preparing and cleaning!