Crispy Coconut Chicken with Serundeng Spices

Ayam Ungkap with Serundeng Spices

Ingredients:

• 1 kg chicken
• 300 grams grated coconut
• Bay leaves
• Turmeric leaves
• Lemongrass
• Water, as needed
• Oil, for frying

For the Spice Paste:

• 1 piece galangal
• 2 pieces turmeric
• 1 piece ginger
• 8 cloves garlic
• 5 shallots
• 1 packet ground white pepper (Ladaku)
• 1 packet ground coriander
• 3 tablespoons chicken bouillon powder (Masako Ayam)

Instructions:

1. Prepare the Chicken:

   • Combine the chicken with the spice paste. Add water just enough to cover the chicken. Cover the pot and cook until the water evaporates and the chicken is tender.
   • Once cooked, drain the chicken and set it aside. You can fry the chicken immediately or store it for later use.

2. Make the Serundeng (Spiced Coconut):

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   • Mix the grated coconut with the remaining cooking spices, bay leaves, turmeric leaves, and lemongrass.
   • Toast the coconut mixture in a pan until it becomes dry and fragrant.
   • Once the coconut is dry, fry it in hot oil until golden brown. Drain the fried coconut on paper towels and store it in an airtight container.

3. Serving Suggestion:

   • The serundeng (spiced coconut) can be sprinkled over rice before serving for an added crunch and flavor boost.

Tips:

• For a richer flavor, allow the chicken to marinate in the spice paste for a few hours before cooking.
• The serundeng can be stored for several days in an airtight container and used as a topping for various dishes.

Enjoy your Ayam Ungkap with Serundeng, a delightful combination of tender chicken and crispy, flavorful coconut that will surely enhance your meal experience!