Sunday, June 29, 2008

Spiced Fried Chicken

I have some random cuts of chicken in the freezer - from 2 thighs and breast halves. I cut the chicken to smaller pieces, though the most common way of fixing this dish (or, in general, most of grilled/fried chicken Indonesian dishes - come to think of it, similar to any chicken dishes here) would consist of typical 8 serving pieces - 2 thighs, 2 drumsticks, 2 wings, 2 breast halves.

- chicken
- 1 bay leaf
Grind together:
- 1 clove garlic
- 2 shallots
- 1 stalk lemon grass, chopped finely
- 1 candlenuts
- pinch of turmeric
- 1/2 tsp sugar
- pinch of salt

- Coat chicken with spice paste, let it marinade for a while. If using bigger pieces, it can be marinated up to 6 hours in the fridge.
- Put chicken in a pot and fill it with water, just enough to cover the chicken. Toss in the bayleaf.
- Let it simmer and cook in low-medium heat until half cooked. Broth should be somewhat evaporates by then.
- When removing chicken from its hot broth, use strainer and thong (or chopstick) and gently shake the excess liquid/water, so that the hot oil won't splutter too much when it comes to contact with chicken.
- Heat oil in frying pain. Fry the half-cooked chicken, until golden brown and crispy.

If there is some coconut juice/water (not coconut milk) lying around (either fresh or canned), use it as the liquid to boil the chicken. It adds the extra 'oomphh' factor to the dish - a hint of the unique smell of coconut and its sweetness.

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