Recipe by Dapur Rasamasa
Serve: 5 Person
Chicken fillet richly spiced and laced with kemangi and…
Ingredients
Ingredients
- 1 whole chicken, cut into 12 pieces and rubbed with lime juice and salt
- 300 gram shaved greater galangal
- 3 bay leaves
- 3 kaffir lime leaves
- Cooking oil
- Water
Spice Paste
- 3 whole candlenuts, toasted
- 1 teaspoon coriander, toasted
- ½ teaspoon white pepper
- 15 shallots
- 7 cloves garlic
- 1 thumbsize ginger
- 1 thumbsize turmeric
- Salt
- Sugar
Steps
How to Make
- Heat cooking oil in a wok. Sauté the spice paste along with greater galangal, bay leaves, kaffir lime leaves, and lemongrass until fragrant.
- Add in the chicken pieces, mix well until they are evenly coated with the spices. Continue to cook to reduce the water that seeps out of the chicken.
- Add water until the chicken is covered. Lower the heat and cook until the water is reduced. Do not mix it too often so to keep the chicken intact. Once reduced, remove and strain. Leave aside the spices.
- Heat cooking oil for deep frying the chicken. Deep fry the chicken until golden brown, remove from heat.
- Using the same oil, deep fry all the spiced greater galangal shavings to a dry golden brown. Remove from heat quickly and strain. Sprinkle generously the deep fried greater galangal shavings on the fried chicken to serve.
