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Central java fried chicken-ayam goreng jawa



Ingredients

- 1 Free Range Chicken, about 1 ½ kg (3 ¼ libra), cut into 8 or 10 pieces
- Peanut Oil for deep-frying
- Paste (Bumbu)
- 390 ml/ 14 fl ounces Coconut Milk
- 6 Shallots
- 1 ½ teaspoon Ground Coriander
- 3 Candlenuts or Macadamia Nuts, chopped
- 1 teaspoon Chopped Fresh Turmeric
- 1 ½ teaspoon Chopped Fresh Galangal
- 1 ½ teaspoon Finely Chopped Lemongrass
- 1 ½ teaspoon Sea Salt and more to taste

Preparation

Step 1

Using just 3 tablespoons of the coconut milk, blend all the other ingredients for the paste (bumbu) to make a not-too-smooth paste.

Step 2

Using just 3 tablespoons of the coconut milk, blend all the other ingredients for the paste (bumbu) to make a not-too-smooth paste.

Step 3

Using just 3 tablespoons of the coconut milk, blend all the other ingredients for the paste (bumbu) to make a not-too-smooth paste.

Step 4

Put the rest of the coconut milk in a saucepan, and add the paste. Mix thoroughly, add the chicken pieces.

Step 5

Put the rest of the coconut milk in a saucepan, and add the paste. Mix thoroughly, add the chicken pieces.

Step 6

Put the rest of the coconut milk in a saucepan, and add the paste. Mix thoroughly, add the chicken pieces.

Step 7

Boil for 45-50 minutes until the meat has absorbed the sauce.

Step 8

Boil for 45-50 minutes until the meat has absorbed the sauce.

Step 9

Boil for 45-50 minutes until the meat has absorbed the sauce.

Step 10

Allow cooling, and then deep-frying the chicken in several batches until golden brown.

Step 11

Allow cooling, and then deep-frying the chicken in several batches until golden brown.

Step 12

Allow cooling, and then deep-frying the chicken in several batches until golden brown.




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