Deep Fried Chicken Kalasan Style – Ayam Goreng Kalasan

Ingredients for 2 servings:

• 1 kg roast chicken, fresh
• 60 g coconut palm sugar
• 2 tbsp tamarind syrup
• 200 ml creamy coconut milk (santan, 24% fat)
• 500 g coconut water (Asian shop, drinks)
• 3 salami leaves (daun salam)
• 1 small green chili pepper(s)
• 3 cm galangal root, fresh or frozen
• 3 small onions, red
• 3 medium-sized garlic cloves, fresh
• 1 tsp coriander seeds
• 2 Pepper, red, long, mild
• 8 g chicken broth (strong bouillon)
• 2 liters of fresh frying oil (preferably peanut oil)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Chicken meat that is particularly spicy, juicy and crispy thanks to a special cooking method.

Remove the wings and thighs from fresh roast chicken, halve the body lengthwise, and remove the tops. Rinse the pieces thoroughly and simmer in plenty of water for 5 minutes. Strain and rinse the pieces. Discard the cooking water. Place the broth ingredients in a 1.5-liter saucepan (with a lid) and heat while stirring until the palm sugar dissolves. Wash the salami leaves and add them whole to the broth. Wash the small green chili, cut them into thirds crosswise, leaving the seeds and discarding the stalk. Wash, peel, and thinly slice the galangal. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Roast the coriander seeds in a pan without oil at 130 degrees. Wash the red chili pepper and cut them crosswise into approximately 6 mm wide pieces. Leave the seeds and discard the stalk. Place the ingredients, from chili to hot pepper, in a food processor (Moulinex or similar) and pulse to coarsely chop. Add the spice mixture along with the chicken broth to the broth and bring to a simmer. Add the chicken pieces and simmer for 30 minutes. Strain the chicken pieces and let them drain on kitchen paper. Heat the frying oil to 230 degrees Celsius and fry the chicken pieces in batches until golden brown (takes about 15 seconds). Transfer to serving plates and garnish. Serve with fresh sambal (pictured above right), some of the broth (pictured above left), and peeled cucumber pieces. In Indonesia, this is a side dish with rice. Note: The image shows a special breed of chicken called “ayam kampung.” These chickens weigh approximately 500 g without feathers. They are placed on a wide wooden skewer and flattened with the broad side of a cleaver before cooking. At the street vendor, several chickens are cooked at once in a large pot, with the bamboo sticks sticking out. They are then usually served deep-fried or grilled, depending on the customer’s preference.