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Ayam Goreng Kuning (Indonesian turmeric fried chicken)
Fried chicken is so popular in Indonesia.
Indonesian fried chicken is first marinated and then simmered in a flavour full mixture of spices and herbs. Only then is it fried to golden, crispy perfection.
There are countless variations to the basic recipe.
Ayam goreng kuning, tinted a rich yellow (kuning) with turmeric, is one of the most popular.
4 to 6 servings
Ingredients
* Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
* Garlic, minced -- 3 or 4 cloves
* Coriander -- 1 tablespoon
* Turmeric -- 2 teaspoons
* Bay leaves -- 2
* Salt and pepper -- to season
* Water or coconut water (see Notes) -- 2 cups
* Oil for deep frying
Method
1. In a large bowl, mix the chicken with the garlic, coriander, turmeric, bay leaves, salt and pepper. Refrigerate and marinate for at least one hour.
2. Add the chicken, marinade and water or coconut water to a large pot and bring to a boil over medium-high flame. Reduce heat to medium-low and simmer for about 30 minutes, or until the liquid is reduced and the chicken is cooked through. Remove the chicken from the pot and set aside to cool
3. Heat the oil in a deep fryer, skillet or wok. Add the chicken pieces and fry until golden brown and crispy on the outside.
4. Drain the chicken on paper towels and serve hot or at room temperature with steamed rice and a simple salad. Skim any crumbs or crispy bits from the oil and sprinkle them over the chicken as a garnish.
Fried chicken is so popular in Indonesia.
Indonesian fried chicken is first marinated and then simmered in a flavour full mixture of spices and herbs. Only then is it fried to golden, crispy perfection.
There are countless variations to the basic recipe.
Ayam goreng kuning, tinted a rich yellow (kuning) with turmeric, is one of the most popular.
4 to 6 servings
Ingredients
* Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
* Garlic, minced -- 3 or 4 cloves
* Coriander -- 1 tablespoon
* Turmeric -- 2 teaspoons
* Bay leaves -- 2
* Salt and pepper -- to season
* Water or coconut water (see Notes) -- 2 cups
* Oil for deep frying
Method
1. In a large bowl, mix the chicken with the garlic, coriander, turmeric, bay leaves, salt and pepper. Refrigerate and marinate for at least one hour.
2. Add the chicken, marinade and water or coconut water to a large pot and bring to a boil over medium-high flame. Reduce heat to medium-low and simmer for about 30 minutes, or until the liquid is reduced and the chicken is cooked through. Remove the chicken from the pot and set aside to cool
3. Heat the oil in a deep fryer, skillet or wok. Add the chicken pieces and fry until golden brown and crispy on the outside.
4. Drain the chicken on paper towels and serve hot or at room temperature with steamed rice and a simple salad. Skim any crumbs or crispy bits from the oil and sprinkle them over the chicken as a garnish.
