Ayam Goreng Lengkuas: A Flavorful Indonesian Fried Chicken Recipe
Ayam Goreng Lengkuas, a delightful Indonesian dish, features succulent chicken marinated in aromatic spices and galangal, then fried to perfection. This recipe is a fusion of traditional flavors and contemporary cooking techniques, making it an excellent choice for a flavorful and satisfying meal.
Ingredients:
- 1 whole chicken (approximately 1 kg), cut into pieces
- 2 bay leaves, torn into pieces
- 5 kaffir lime leaves, torn into pieces
- 2 stalks of lemongrass, bruised
- 300 ml water
- Salt, sugar, and chicken bouillon powder to taste
- 150 grams galangal, grated (or pounded until coarse)
- Spice Paste:
- 5 shallots
- 5 garlic cloves
- 1 tablespoon coriander seeds
- 3 candlenuts
- 1 thumb-sized piece of ginger
- 2-3 thumb-sized pieces of turmeric
- 1 teaspoon ground black pepper
Instructions:
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Prepare the Galangal:
- Grate the galangal finely, or if preferred, pound it using a mortar and pestle until it’s coarsely ground. The texture does not need to be very fine, as the galangal will infuse the dish with its unique flavor during cooking.
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Clean the Chicken:
- Rinse the chicken pieces thoroughly. Choosing a chicken weighing less than 1 kg is ideal, as the meat tends to be more tender and better suited for frying.
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Prepare the Spice Paste:
- Blend the shallots, garlic, coriander seeds, candlenuts, ginger, turmeric, and black pepper into a smooth paste. You can use a blender or a traditional mortar and pestle for this step.
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Cook the Spice Paste:
- Heat a generous amount of oil in a large skillet or wok over medium heat. Add the spice paste and sauté until fragrant and the paste starts to darken in color.
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Add Additional Ingredients:
- Stir in the torn bay leaves, kaffir lime leaves, and bruised lemongrass. Continue to cook until the leaves and lemongrass are fragrant and slightly wilted.
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Incorporate the Galangal:
- Add the grated galangal to the skillet and mix well with the other ingredients.
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Add the Chicken:
- Introduce the chicken pieces into the skillet. Toss the chicken to coat it evenly with the spice mixture.
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Simmer:
- Pour in the water, making sure the chicken is partially submerged (it’s okay if it’s not completely covered as the chicken will release its own juices). Season with salt, sugar, and chicken bouillon powder to taste. Stir to combine.
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Cook Until Tender:
- Reduce the heat to low and let the chicken simmer gently for about 30 minutes, or until the chicken is cooked through and the liquid has reduced significantly. If there is still excess liquid after the chicken is cooked, remove the chicken pieces and continue to cook the remaining sauce until it thickens.
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Cool and Fry:
- Once the chicken is fully cooked and the sauce has reduced, remove the chicken pieces from the skillet. Allow the chicken to cool slightly. The spice mixture can be stirred occasionally until most of the liquid evaporates.
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Fry the Chicken:
- Heat oil in a deep fryer or large pan over medium heat. Fry the chicken pieces until they are golden brown and crispy. Be sure to avoid overcrowding the pan to ensure even cooking.
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Fry the Spices:
- In a separate pan, fry the remaining spice mixture until it turns golden brown and aromatic. This step enhances the flavors and adds a crispy texture to the dish.
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Serve:
- Serve the fried chicken hot, garnished with some of the crispy spice mixture. Enjoy your Ayam Goreng Lengkuas with steamed rice or as part of a larger Indonesian meal spread.
This Ayam Goreng Lengkuas recipe combines the earthy richness of galangal with the vibrant flavors of Indonesian spices, creating a dish that’s both comforting and exotic. Perfect for a family dinner or special occasion, it brings a taste of Indonesia to your table.
