Deep-fried chicken Kalasan style – Ayam Kampung Kalasan

Ingredients for 2 servings:

• 1 chicken or young chicken, approx. 700 to 800 g
• 2 tbsp coriander seeds
• 4 small onions, red
• 3 medium-sized garlic cloves
• 1 pepper, red, long, medium hot
• 20 g lemongrass
• 20 g ginger root
• 3 kaffir lime leaves
• 10 g chicken stock powder
• 2 tbsp lemon juice
• 20 g sugar
• 500 g coconut water
• 200 ml creamy coconut milk (24% fat)
• 2 tbsp chili oil
• 3 tbsp sunflower oil
• 3 tbsp cooking water, see preparation
• 1 tsp lemon juice
• Paste, rest of it
• 1 m.-sized tomato(s)
• 1 small red chili pepper(s)
• 1 pinch of salt
• 1 tsp lemon juice
• 1 tbsp orange juice
• 1 medium-sized garlic clove(s)
• 2 liters of frying oil
• 2 slices of lemon
• 1 small cucumber(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

A small chicken or hen is pounded flat and fried kalasan-style. A recipe from West Java, Indonesia.

Wash the chicken thoroughly inside and out, leaving the skin on. Dry thoroughly inside and out and season with salt. Cut it open lengthwise along the back and pound it flat with the flat side of a cleaver. Roast the coriander seeds in a pan without oil at about 130 degrees Celsius until fragrant. Let it cool and then coarsely grind it in a mill. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the red chili pepper and cut it crosswise into pieces about 6 mm wide. Leave the seeds on, discarding the stem. Wash the fresh lemongrass, removing the tough stalk at the bottom, discarding any brown and wilted leaves, and using only the white to light green parts. Cut these into pieces about 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer, leaving the stem intact. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh and thaw the frozen ginger. Wash the kaffir lime leaves and use whole. Wash, peel, and quarter the cucumber lengthwise for garnishing. In a sufficiently large pot or pan, bring the coconut water to a boil, add all the prepared ingredients, from coriander seeds to kaffir lime leaves, and simmer with the lid on for 15 minutes. Add the remaining ingredients and mix well, then add the young chicken and simmer with the lid on for 20 minutes. Remove from the broth, drain well, and clean of any stuck-on ingredients. Freeze the broth. Mix the two oils and brush the chicken with it. Heat the frying oil to 200 degrees Celsius and fry the chicken until light brown all over. Meanwhile, for the sambal, place the ingredients in a small bowl. For the sambal 2, wash the tomato, quarter it lengthwise, remove the green and white stem and seeds, and cut into small pieces. Wash the red chili, deseed it, cut it crosswise into thin strips, and roughly grind it by hand in a mortar and pestle along with the remaining ingredients. Arrange the ingredients on a large plate, garnish, serve, and enjoy as a side dish or appetizer. Note: Prepared Kalasan style: first boil the meat on the bone in coconut milk, drain well, coat with chili oil or paste, and finally deep-fry until golden brown. It is served on its own with sambal and sliced ​​cucumber, or eaten with white rice. The list of ingredients for this dish can include anywhere from 7 to over 20 items, just for the broth. The recipe variety is enormous. The frozen broth can be used once more.