Ayam Goreng

Method

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1. Blend the shallots, garlic, turmeric, galangal and candlenuts to a paste.

   Mark done

2. Fry the paste in the 2 tbsp of oil for 5 minutes, until fragrant and darker.

   Mark done Start 5 min timer

3. Add the chicken, lemongrass, lime leaves, coriander, salt and water.

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4. Simmer covered for 25 minutes, until the chicken is cooked through.

   Mark done Start 25 min timer

5. Lift the chicken out and leave it to dry on a rack for 15 minutes.

   Mark done Start 15 min timer

6. Boil the poaching liquid down to about 150 ml, then whisk in the rice flour and beaten egg.

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7. Heat the frying oil to 180C.

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8. Fry the chicken in batches for 5 minutes, until deep gold. Drain on a rack.

   Mark done Start 5 min timer

9. Drizzle the thickened liquid into the hot oil in a thin stream; it will set into crisp golden crumbs in about 40 seconds.

   Mark done Start 40 sec timer

10. Lift the crumbs out with a fine strainer and scatter them over the chicken.

    Mark done

Chef’s Tips

• Poach first — that is how the seasoning gets inside.
• Dry the chicken on a rack before it goes in the oil.
• Do not throw the poaching liquid away. It becomes the kremes.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Sambal terasi
• Raw cucumber and basil

Storage & Reheating

Keeps 2 days refrigerated. Re-crisp in a hot oven for 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.