Cookbook:Ayam Goreng Kuning
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This is a recipe for Ayam goreng kuning, the traditional fried chicken dish popular in Indonesia. As with most Indonesian poultry recipes, free-range chicken gives the best results. Cut the chicken as you would normally cut chicken for frying.
- ginger (just a little)
- desiccated (dried) coconut
- salt and pepper to taste
- fried shallot for garnish
- cooking Oil, for deep frying
- Mix all of the spices except the coconut together with a small amount of water. Use either a mortar or food processor to make a paste.
- Add the coconut to the spice paste. Do not process any longer.
- In a pot, boil the chicken along with the spice paste on low heat. Add salt and pepper to taste. Cook until all the water has gone.
- In a deep fryer, heat the cooking oil. When the oil is hot enough, deep fry the chicken.
- Remove the chicken and filter the cooking oil. Put the oil back in the deep fryer. Put the chicken along with all filtered spices on top of paper towels.
- After deep frying all of the chicken, put all spices left in the boiling pot into the deep fryer. IMPORTANT: make sure the spice paste is dry enough before frying. Excessive water may explode! If everything is correct, you should see brown particles in the cooking oil. Filter the oil, and sprinkle the fried spice paste on top of the chicken.
Serve with steamed rice and raw vegetables (cabbage, Chinese long beans, and sliced cucumbers). Sprinkle the fried shallot over the rice.