Ayam Goreng Jawa

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

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

Asia
Indonesia
Main course
Starter
Gluten-free
South East Asia

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