This delicious Galangal Fried Chicken is a great variation if you are thinking of having homemade fried chicken. I also cooked some yellow rice using the liquid from the half-cooked chicken so as not to waste it. The rice & chicken are already bursting with flavour, so I just served them with Tomato Sambal, the kind usually served with ayam penyet.
Ayam Goreng Lengkuas (Galangal Fried Chicken)Ingredients:
1 chicken ( weighing about 1 kg), cut into 8 pieces
4 tbsp shredded galangal
5 tbsp oil
2 salam leaves (or bay leaves as a substitute)
1 stalk lemongrass, bruised
oil for cooking & deep frying
Spice (ground):
3 gloves garlic
5 shallots
3 candlenuts, roasted
1 tsp tamarind
2 tsp chopped turmeric
salt & sugar
Method:
- Combine chicken with ground spices & shredded galangal & mix thoroughly.
- Heat about 3 tbsp of oil in a frying pan & add in the chicken. Add salam leaves & lemon grass. Cover the pan & fry over low heat, adding a little water if necessary.
- Remove the chicken when it is half-cooked. Drain the chicken & set aside the remaining liquid. Deep fry the chicken until golden brown.
- Serve the chicken with fried shredded galangal sprinkled on it.
Notes & modifications: - After combining the chicken with the ground spices, I left it in the fridge for about 2 hours.
- I did not add any water when cooking the chicken as there was already a lot of water coming out from the chicken as I was cooking it. Once the chicken is half cooked, I removed the chicken & used the remaining liquid in the frying pan to cook yellow rice.
Nasi Kuning
Ingredients:
800g rice (I used basmati rice.)
2 tbsps shredded turmeric or 1 tbsp powdered turmeric
1 litre coconut milk from 1 coconut (discard the skin) -
1 tbsp salt
2 salam leaves (or bay leaves as a substitute)
2 stalks lemon grass, bruised
1 tbsp lime juice
Method:
- Wash & drain rice.
- Steam for 25 minutes until it is half-cooked. Then transfer to another saucepan.
- Soak the shredded turmeric in coconut milk. Add in salt, salam leaves, lemon grass & the liquid from the half-cooked chicken. Bring to a boil.
- Pour the boiled coconut milk onto the half-cooked rice, add lime juice & allow to simmer. Continute to stir until the liquid is completely absorbed. Then steam until thoroughly cooked.
Note: - I combined all the ingredients & cooked the rice in the electric rice cooker.
- adjust the total amount of liquid accordingly.
Sambal Tomato
(Tomato Chilli Sauce)Ingredients:
150g red chillies, seeded
6 shallots
2 cloves garlic
1 red tomato, chopped
½ tsp dried shrimp paste (belacan)
salt & sugar
2 tbsp oil
Sauté red chillies, shallots, garlic, tomato & shrimp paste until half-cooked. Set aside. Grind & add salt & sugar.
Recipe (with some modifications) by Yasa Boga from The Best of Indonesian Cooking.
I'm submitting this post to Asian Food Fest: Indonesia, hosted by Alice from I Love. I Cook. I Bake.
I'm also linking this post to Cook-Your-Books #10 hosted by Joyce of Kitchen Flavours.
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