Ayam Goreng Lengkuas: Galangal Fried Chicken
Ayam goreng lengkuas is a unique fried chicken dish from the Sunda region of West Java. Here, the chicken is simmered in spices that include a ton of galangal, deep fried, and then topped with galangal floss.
- Prep time
- 20 min
- Cook time
- 1 hr 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken, cut into pieces, wash thoroughly
- 200 gr fresh galangal, grate manually or grind in a food processor
- 8 shallots, peeled, chopped
- 4 cloves garlic, peeled, chopped
- 4 roasted candlenuts, chopped
- 1 tsp coriander seeds
- 3 cm turmeric, peeled, chopped
- 3 cm ginger, peeled, chopped
- 2 lemongrass, use only the white part, cut into 3, bruised
- 3 kaffir lime leaves
- 2 salam leaves
- Salt to taste
- 300 ml water
- Cooking oil for deep frying
Instructions
- 1
Manually grate the galangal or grind it in a food processor
- 2
Blend into a fine paste: shallots, garlic, candlenuts, coriander seed, turmeric and ginger. Set aside.
- 3
In a deep wok, put the grated galangal, spice paste, lemongrass, kaffir lime leaves, salam leaves and salt. Mix all the spices and herbs thoroughly.
- 4
Add the chicken.
- 5
Pour the water, mix, and then cook everything over medium high heat until it boils. When it boils, reduce the heat to medium low.
- 6
Cook the chicken for 45 minutes – 1 hour.
- 7
When it’s done, remove the chicken and discard the herbs (lemongrass, kaffir lime leaves and salam leaves).
- 8
Strain the leftover spice, and discard the gravy.
- 9
Deep fry the chicken until golden brown (around 4 minutes each side), set aside.
- 10
Deep fry the leftover spice until golden brown.
- 11
Transfer the fried chicken onto a serving plate and sprinkle with the fried spices.