Ingredients
- 1 whole chicken, cut into 8 pieces
- 1 long piece of tempe, cut into pieces
- 2 stalks lemongrass, smashed
- 5 kaffir lime leaves
- 300 ml water (or as needed)
- Salt, sugar, and mushroom stock (to taste)
For the Spice Paste:
- 150 grams galangal (or 250 grams if you love galangal like I do)
- 3 cloves garlic (or 5 cloves for extra flavor)
- 5 shallots (or 7 if you prefer more depth)
- 2 cm turmeric
- 5 candlenuts, toasted
- 1 teaspoon coriander, toasted
Instructions
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Prepare the Marinade: In a large mixing bowl, combine water, spice paste, kaffir lime leaves, and lemongrass. Add the chicken pieces and tempe. Season with salt, sugar, and mushroom stock to taste. Mix everything well, ensuring the chicken and tempe are well-coated with the marinade. Let it sit for 15 to 30 minutes to allow the flavors to meld and infuse.
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Cook the Chicken and Tempe: Transfer the marinated chicken and tempe along with the marinade into a large pot. Cook over low heat until the chicken is tender and the flavors are well-developed. If you have used a generous amount of water, continue cooking until the liquid reduces and becomes somewhat thickened.
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Fry the Chicken: Separate the chicken and tempe from the cooking liquid. Heat oil in a frying pan over medium heat. Fry the chicken pieces and tempe until they are golden brown and crispy. If you prefer to simplify the process, you can fry them together with the spices. To avoid the hassle of separating the spices, strain them out with a fine mesh sieve as you fry.
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Serve: Once the chicken and tempe are perfectly crispy and golden, serve them hot. Enjoy the rich and aromatic flavors of this Indonesian classic with steamed rice and your favorite side dishes.
This recipe yields a deliciously crispy and aromatic fried chicken, infused with the vibrant flavors of galangal, lemongrass, and kaffir lime leaves, making it a perfect addition to any meal.