Ayam goreng kuning - indonesian yellow fried chicken

Ingredients

• 1 whole chicken, cut into 4 or 6 pieces
• 2 pieces of lemongrass, take only the white part, and crush it.
• 2 salam leaves (Indonesian bay leaves)
• salt
• 1 cup of water
• oil for deep frying

Grind to:

• 8 cloves garlic
• 5 candlenuts
• 1 teaspoon coriander seeds
• 2 inches (5 cm) long fresh turmeric (1/2 teaspoon turmeric powder), roasted and peeled
• 3 inches (7-8 cm) long galangal
• 2 inches (5 cm) long ginger
• 1 teaspoon white pepper

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Preparation

• Grind all the ground spices into a paste. Rub and marinate chicken pieces with the spice paste for about 1-2 hours.
• In a pot, at medium heat, add marinated chicken pieces along with the paste, salt, lemon grass, salam leaves and water; bring to a boil.
• Cover the pot with the lid, turn the heat to low and continue cooking until all the water has evaporated .
• Remove from stove and let it cool. At medium-high heat, add oil in to a wok. Deep fry the cooked chicken until golden yellow.
  
• Remove from the wok and pat dry them with a kitchen towel or paper towel to absorb the oil excess.

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