AYAM KALASAN (GINGER FRIED CHICKEN)

Ayam Kalasan (Ginger Fried Chicken) image

Provided by Food Network

Time 2h45m

Yield 10 servings

Number Of Ingredients 21

Previous Next

1 cup candlenut
1 cup sliced galangal
1 cup sliced ginger
1 cup fresh turmeric
1 tablespoon turmeric powder
1 stalk lemongrass
Salt
10 chicken quarters
One 13.5-ounce can coconut milk
Oil, for deep-frying
Cooked jasmine rice and Sambal Terasi (recipe follows), for serving
3 cups red peppers
1 cup Thai chiles
1 cup lime leaves
1 cup shallots
1 cup ripe tomatoes
1/2 cup sugar
3 tablespoons paprika
2 tablespoons shrimp paste
1 tablespoon salt
Oil, for sauteing

Steps:

Blend candlenut, galangal, ginger, fresh turmeric and turmeric powder together into a paste in a food processor.
Fill a large stockpot halfway with water with the lemongrass, ginger paste and salt to taste and bring to a rolling boil, then add the chicken.
Cook on medium heat for 1 hour, then add the coconut milk and cook another hour.
Remove chicken and strain the solids from the stock. Save stock for soup!
Add oil for deep frying to a wok. Heat oil, then fry chicken and ginger paste until crispy golden brown. Sift out crispy ginger flakes and serve with the chicken.
Serve with jasmine rice and Sambal Terasi.
Blend peppers, chiles, lime leaves, shallots, tomatoes, sugar, paprika, shrimp paste and salt into a chunky paste in a food processor.
Cover a pan in oil, then heat and saute paste until it becomes thicker and darker, 4 to 5 minutes.