Ayam Goreng Bumbu - Indonesian Fried Chicken
Ayam Goreng Bumbu is not just an ordinary fried chicken. It’s a traditional fried-chicken from Indonesia that when it’s properly cooked, the chicken will taste flavoursome right to the bone.
Servings: 6
Equipment
- Cooking pan
- Frying pan
- Slotted spoon
Ingredients
- 1.3 lbs chicken cut in pieces.
- 5 cloves of garlic.
- 2 teaspoons ground coriander.
- ½ teaspoon turmeric powder.
- 6 candlenuts/ Kemiri optional
- ½ inch galangal.
- 2 salam leaves optional.
- 1 lemongrass.
- 1 teaspoon salt.
- 2 teaspoons sugar.
- Cooking oil for deep frying.
Instructions
- Clean and cut the chicken into pieces as desired.
- Grind the garlic, candlenuts/ Kemiri, and galangal into a paste.
- Put the chicken pieces in a cooking pan.
- Add in all the spices and the herbs. Give a stir until all the pieces are coated with spices.
- Put the lid on and turn to high-medium for about 5 minutes until you hear the sound of cooking. Then turn the heat to low to cook further for about 30 minutes.
- Keep checking and stirring the chicken every now and again, you don’t want it to burn at the bottom. I do it about 2-3 times until the poultry is cooked.
- Heat the cooking oil in a wok or a deep frying pan.
- Fry the chicken pieces until lightly golden.
- Enjoy.
Notes
- If you can not get hold of Kemiri (Candlenuts), you can use Macadamia nuts. And if you can’t get either of them, you can skip altogether.
- Salam leaf has a unique fragrant that I don’t recommend to substitute it with any other herb. If you can’t get Salam leaf, you may just want to leave it and cook your chicken without it.
Nutrition
Serving: 1g | Calories: 517kcal | Carbohydrates: 10g | Protein: 34g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 28g | Cholesterol: 125mg | Sodium: 489mg | Fiber: 3g | Sugar: 3g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.