Fried spicy chicken

Fried spicy chicken

Ayam goreng bumbu

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1-2 tablespoons vegetable oil
1 chicken, cut into curry pieces
water or light chicken stock
1 tablespoon palm or brown sugar
3 tablespoons tamarind water
1 stalk lemongrass, bruised
1 salam leaf
4 kaffir lime leaves
oil, for deep-frying

Paste spices

Quantity Ingredient
2 tablespoons coriander seeds
1/3 teaspoon cumin seeds
2.5cm piece galangal, chopped
2.5cm piece turmeric, chopped
2.5cm piece ginger, chopped
7 roasted candlenuts or raw almonds or macadamia nuts
4 medium-sized garlic cloves, sliced
6 shallots, sliced

Method

  1. Make the spice paste first. Grind the seeds to a powder in a food processor attachment. Grind the other spices to a paste adding the powder as you go. Heat 1–2 tablespoons of oil in a wok and fry the spice paste until fragrant. Put in the chicken pieces, add water or light chicken stock to cover, sugar, tamarind water, lemongrass, salam and lime leaves and simmer until the chicken is cooked. Drain and allow chicken to dry.
  2. Heat sufficient oil in a wok to deep-fry. Put in the chicken pieces and deep-fry until they are brown.
  3. For vegetarians this dish works very well using firm beancurd cut into 5 x 2.5 cm pieces instead of the chicken. Proceed in the same way as above.
Tags:
SBS
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