Indonesian Spiced Fried Chicken, Simmered Then Fried

What you need

• 1 kg (2 lb) bone-in chicken thighs, skin on
• 4 cloves garlic
• 4 shallots
• 2 candlenuts, or macadamia nuts
• 3 cm galangal, peeled and chopped
• 2 cm fresh turmeric, peeled, or 1 tsp ground
• 2 cm ginger, peeled and chopped
• 1 tsp coriander seeds, or 1 1/2 tsp ground coriander
• 310 ml (1 1/4 cups) water, 60 ml for blending, 250 ml for simmering
• 2 stalks lemongrass, white part, bruised and knotted
• 2 salam leaves, Indonesian bay leaves, optional
• 1 1/2 tsp salt
• 1 pinch sugar
• vegetable oil, for deep frying
• sambal, for serving

Method

Restated from the original video

1. 1

   Blend the garlic, shallots, candlenuts, galangal, turmeric, ginger and coriander with 60 ml water until completely smooth.

2. 2

   Lay the chicken pieces in a wide pan, add the paste, salt and sugar, and rub it well into every piece.

3. 3

   Tuck the lemongrass and salam leaves among the pieces. Leave to marinate for 15 min.

4. 4

   Pour in 250 ml water, cover and bring to a boil over medium heat.

5. 5

   Lower the heat and simmer, covered, for 15 min.

6. 6

   Uncover and keep simmering, turning the pieces now and then, until the liquid has cooked away and the paste clings to the chicken, 15-20 min. The thickest piece should read 74 °C (165 °F) at the bone.

7. 7

   Lift the chicken onto a rack and let it cool for 10 min. Scrape off loose clumps of paste, which would burn in the oil.

8. 8

   Heat 5 cm of oil in a wok or deep pan to 175 °C (350 °F).

9. 9

   Fry the chicken in batches, turning once, until the skin is deep golden brown and crisp, 5-7 min.

10. 10

    Drain on paper towels and serve hot with sambal.

Imported from cookmeindonesian.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.