Ayam Goreng Lengkuas (Fried Chicken with Galangal)

Ingredients

• 8 pieces Chicken pieces (drumsticks, thighs)
• 4 tablespoons Galangal, grated
• 6 cloves Garlic, minced
• 2 teaspoons Turmeric powder
• 1 teaspoon Coriander powder
• 3 pieces Candlenuts, ground
• 1.5 teaspoons Salt
• 1 cup Water
• 2 cups Coconut oil

Instructions

1. 1In a medium bowl, combine the 4 tablespoons of grated galangal, 6 cloves of minced garlic, 2 teaspoons of turmeric powder, 1 teaspoon of coriander powder, 3 pieces of ground candlenuts, and 1.5 teaspoons of salt. Mix these ingredients together thoroughly.
2. 2Rub the spice mixture all over the 8 pieces of chicken. Ensure every piece of chicken is completely covered with the spice mixture.
3. 3Place the marinated chicken pieces into a large heavy-bottomed pot or deep pan. Add the 1 cup of water. Bring the water to a boil over medium-high heat (400°F / 200°C), then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the chicken is cooked through and most of the water has evaporated. The chicken should be tender.
4. 4While the chicken is simmering, heat 2 cups of coconut oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C). The oil should shimmer.
5. 5Carefully place the chicken pieces from the pot into the hot coconut oil. Fry the chicken for 5-10 minutes, turning occasionally, until it is golden brown and crispy on all sides. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Remove the fried chicken from the hot oil using a slotted spoon or tongs. Place the chicken on a plate lined with paper towels to drain off any excess oil. Let it rest for 2 minutes.
7. 7Serve the Ayam Goreng Lengkuas hot with rice and sambal.

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