Original Ayam Goreng Suharti
April 29th, 2009 | Author: the chef
Ingredients:
- 800 gr skinny chicken (ayam kampung, if possible), cut into four
- 2 ltr coconut juice
- 2 tsp? rice flour
- vegetable oil
Spice paste ingredients:
- 8 shallots
- 4 cloves garlic
- 7 cm ginger, grated
- 10 candle nuts
- 2 tbs coriander
- 2 tsp black pepper
- salt to taste
Directions:
- Grind spice paste ingredients in a grinder or mortar into a fine paste.
- Heat 2 tbs vegetable oil in a wok. Saute the paste until fragrant. Pour the coconut juice into the wok.
- Add chicken and heat on medium until the liquid evaporates. Remove the chicken.
- Combine spice paste in the wok with rice flour, whisk through until well-mixed.
- Deep fry the chicken and flour mixture in another frying pan until browned.
- Serve with sambal and vegetables
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