Ayam Goreng
Serves 4
Ingredients
Method
1 kg. Chicken, Cut into Pieces
2 tsp. Salt
1 tsp. White Pepper
2 Lemongrass, Bruised
2 Bay Leaves
500 ml. Coconut Water
½ l. Vegetable Oil for Deep Frying
6 Shallots
4 Garlic
2 cm. Ginger
2 cm. Turmeric
Blend all the spice paste ingredients in a food processor until it forms a paste.
Combine chicken, spice paste, salt, pepper, lemongrass, bay leaves, and coconut water in a pot. Cook over medium heat until the chicken is cooked and the liquid has evaporated.
Deep fry the chicken pieces in hot oil until golden brown. Drain on paper towels before serving.