Ayam goreng

Ingredients

• 1.2 kg free-range chicken thighs, cut into pieces
• 180 g Indonesian yellow spice paste
• 200 ml coconut milk
• 250 ml water
• 2 sprigs fresh lemongrass
• 2 leaves bay leaves
• 1 1/2 tsp fine salt
• 1 tsp brown sugar
• 1 l sunflower oil
• 80 g shallots
• 4 cloves garlic
• 20 g fresh turmeric
• 25 g fresh ginger
• 2 tsp ground coriander seeds
• 1/2 tsp ground cumin
• 1/2 tsp ground white pepper
• 600 g cooked jasmine rice
• 0.5 pieces cucumber
• 1 piece lime

Method

1. Pat the chicken pieces thoroughly dry with paper towels, then rub them with the yellow spice paste until evenly coated and brightly colored.
2. Lightly bruise the lemongrass with the flat of a knife to release its aroma, then place it in a large saute pan with the chicken, bay leaves, coconut milk, water, salt, and brown sugar.
3. Bring gently to a simmer, cover partially, and cook until the chicken is tender, the spices smell nutty, and the sauce begins to coat the back of a spoon.
4. Turn the pieces occasionally while simmering so they absorb the flavors evenly, then uncover toward the end of cooking so the liquid reduces into a thick, glossy paste.
5. Transfer the chicken to a wire rack and let it cool until the surface is no longer wet; leave the bits of spice clinging to the skin, as they will crisp up nicely.
6. Heat the oil in a deep pot until a small speck of spice sizzles immediately upon contact, without burning or smoking.
7. Fry the chicken in small batches, turning gently, until the exterior is deep golden brown, crispy, and highly fragrant.
8. Drain on a wire rack rather than paper towels, then let rest briefly so the crust stays crisp and the juices settle.
9. Serve hot with steamed jasmine rice, cucumber slices, and fresh lime wedges to squeeze over just before eating.

Nutrition

Per serving

Energy

698.5 kcal

Protein

30.11 g

Carbohydrate

43.77 g

Fat

46.55 g

Fibre

8.84 g

Calcium

36.68 mg

Iron

3.19 mg

Magnesium

31.54 mg