Ayam Goreng (Indonesian Fried Chicken)

Method

1. Roughly chop the shallots, garlic, candlenuts and ginger and blend them with the turmeric, coriander and a splash of the water to a smooth paste. A mortar and pestle works too.

   Add in this stepShallots 50 gGarlic cloves 3Candlenuts (or macadamia nuts) 3Ground turmeric 1 tspFresh ginger 10 gGround coriander 1 tspWater 40 ml

2. Cut two or three slashes into the thickest part of each chicken piece, put them in a 20 cm pot and rub them all over with the paste. Add the galangal, sliced and bruised with the back of a knife, the lemongrass, bruised and tied in a knot, the salam and lime leaves, salt, palm sugar and the rest of the water. Bring to the boil over high heat, then cover, turn down to medium-low heat and cook for 30 min, turning the chicken once; take the lid off for the last 5 minutes and let the liquid cook down until almost dry. The juices next to the bone should run clear.

   Add in this stepBone-in chicken thighs or drumsticks (120–150 g pieces) 600 gFresh galangal (or extra ginger) 15 gLemongrass stalks 1Indonesian bay leaves (daun salam) or bay leaves 3Makrut lime leaves 3Salt 1¼ tspPalm sugar (or brown sugar) 5 gWater 360 ml

   high heat→medium-low heat

3. Lift the chicken onto a rack and let the surface dry for 10 min. Scrape off any thick clumps of paste with a spoon, as they burn in the oil. Wet chicken makes the oil spit badly.

4. Pour at least 3 cm of oil into a completely dry 22 cm wok or deep pot and heat over medium-high heat to 170 °C. Without a thermometer, a wooden chopstick dipped in should give a steady stream of small bubbles. Never fill the pot more than halfway, and never leave hot oil unattended.

   Add in this stepNeutral oil for deep-frying 700 ml

   medium-high heat

5. Using tongs, slide the chicken in gently from the side of the pot and fry in 1 batch(es) over medium heat for 6 min each, turning once or twice, until deep golden brown and crisp all over. The meat is already cooked, so you're only crisping the outside.

   medium heat

6. Drain on a rack or kitchen paper and serve with hot rice, sambal and sliced cucumber.

   Add in this stepSambal (chilli paste) 2 tbspCucumber 100 g