Name: Ayam Goreng Jawa
Yield: to serve four
Cuisine: Indonesia
Ingredients: salt and sugar to taste; 1½ cups santen (coconut milk); vegetable oil for deep-frying; a pinch of powdered, or 1 blade fresh, lemon grass; 3 kemiri (candlenuts); a pinch of ground laos (galingale); a pinch of turmeric; 1 chicken, about 1½ kg (3-3½ lb); ½ tsp ground coriander; 6 shallots

Preparation info

to serve
four

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

This is a favourite Javanese way to fry chicken.

Ingredients

1 chicken, about 1½ kg (3-3½ lb)
6 shallots

Method

Cut the chicken into small portions. Crush the kemiri and shallots, mix the other ingredients except the oil. Put the santen in a saucepan with the kemiri, shallots, and spices, and mix thoroughly. Put the chicken into this sauce and boil for 45–50 cups minutes, or until all the sauce has been taken up by the meat. Allow to cool, the

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Ingredients

Method

Part of