Ayam goreng
is a generic term to refer to various kinds of Indonesian and Malaysian dish of chicken deep fried in coconut oil. Ayam goreng literally means "fried chicken" in Indonesian and Malay. Unlike Southern United States-style fried chicken, this Southeast Asian version is absent of batter coated flour and richer in spices.
Marination and spices
Nasi bungkus Padang with Padang style ayam goreng.The spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar. The chicken pieces are soaked and marinated in spice mixture for some time prior to frying, in order for the chicken to absorb the spices. The chicken is then deep fried in an ample amount of hot coconut oil. Ayam goreng is usually served with steamed rice, sambal terasi (chili with shrimp paste) or sambal kecap (sliced chili and shallot in sweet soy sauce) as a dipping sauce or condiment and slices of cucumber and tomato for garnish. Fried tempeh and tofu might be added as side dishes.
is a generic term to refer to various kinds of Indonesian and Malaysian dish of chicken deep fried in coconut oil. Ayam goreng literally means "fried chicken" in Indonesian and Malay. Unlike Southern United States-style fried chicken, this Southeast Asian version is absent of batter coated flour and richer in spices.
Marination and spices
Nasi bungkus Padang with Padang style ayam goreng.The spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar. The chicken pieces are soaked and marinated in spice mixture for some time prior to frying, in order for the chicken to absorb the spices. The chicken is then deep fried in an ample amount of hot coconut oil. Ayam goreng is usually served with steamed rice, sambal terasi (chili with shrimp paste) or sambal kecap (sliced chili and shallot in sweet soy sauce) as a dipping sauce or condiment and slices of cucumber and tomato for garnish. Fried tempeh and tofu might be added as side dishes.
Fried chicken is so popular in Indonesia that they have their own franchise chain called "Mbok Berek" It's sort of like an Indonesian KFC. The similarities end there though. Indonesian fried chicken is first marinated and then simmered in a flavorful 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. Other common variations are listed below.
INGREDIENTS
There are countless variations to the basic recipe. Ayam goreng kuning, tinted a rich yellow (kuning) with turmeric, is one of the most popular. Other common variations are listed below.
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
- 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.
- 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
- Heat about 2 inches of oil in a deep fryer, skillet or wok. Add the chicken pieces and fry until golden brown and crispy on the outside, turning occasionally to cook brown on all sides.
- 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.
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