Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 2 stalks of lemongrass, bruised
- 5 kaffir lime leaves
- 3 cloves of garlic, minced
- 2 shallots, minced
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of white pepper powder
- 1 cup of water
- Oil for frying
Special Equipment Needed:
- Mortar and pestle or food processor
Step-by-Step Instructions:
1. In a mortar and pestle or food processor, grind the lemongrass, kaffir lime leaves, garlic, and shallots into a paste.
2. In a large bowl, mix the paste with salt, sugar, coriander powder, turmeric powder, cumin powder, and white pepper powder.
3. Add the chicken pieces to the bowl and coat them evenly with the spice mixture. Let it marinate for at least 30 minutes or overnight in the fridge.
4. Heat the oil in a deep frying pan over medium-high heat.
5. Fry the chicken pieces until golden brown and crispy, about 10-15 minutes per side.
6. Drain the chicken on a wire rack or paper towels to remove excess oil.
Time:
Preparation time: 15 minutes
Marinating time: 30 minutes or overnight
Cooking time: 20-30 minutes
Temperature:
Medium-high heat for frying
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 35g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 900mg
Substitutions for ingredients:
- Lemongrass: You can substitute with lemongrass paste or lemon zest.
- Kaffir lime leaves: You can substitute with lime zest or bay leaves.
- Coriander powder: You can substitute with ground cilantro seeds or cumin powder.
- Turmeric powder: You can substitute with curry powder or saffron.
- Cumin powder: You can substitute with coriander powder or garam masala.
- White pepper powder: You can substitute with black pepper or cayenne pepper.
Variations:
- Ayam Goreng Kalasan with Coconut Milk: Add 1 cup of coconut milk to the marinade for a creamier and richer flavor.
- Ayam Goreng Kalasan with Chili: Add 1-2 chopped red chilies to the marinade for a spicier version.
- Ayam Goreng Kalasan with Tamarind: Add 1 tablespoon of tamarind paste to the marinade for a tangy and sour taste.
Tips and Tricks:
- Use a wire rack to drain the chicken after frying to prevent it from getting soggy.
- Make sure the oil is hot enough before frying to ensure a crispy texture.
- You can double the recipe and freeze the leftover chicken for later use.
Storage Instructions:
Store the leftover chicken in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Reheat the chicken in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the Ayam Goreng Kalasan with Lemongrass on a platter with fresh herbs and lime wedges.
Garnishes:
Garnish the chicken with chopped cilantro, sliced scallions, and crispy fried shallots.
Pairings:
Serve the Ayam Goreng Kalasan with Lemongrass with steamed rice and a side of sambal or cucumber salad.
Suggested Side Dishes:
- Steamed rice
- Cucumber salad
- Stir-fried vegetables
- Fried tofu
Troubleshooting Advice:
- If the chicken is not crispy enough, increase the heat or fry it for a longer time.
- If the chicken is too salty, reduce the amount of salt in the marinade next time.
Food Safety Advice:
- Make sure the chicken is cooked through before serving to avoid foodborne illness.
- Use a meat thermometer to check the internal temperature of the chicken, which should be at least 165°F.
Food History:
Ayam Goreng Kalasan is a traditional Indonesian fried chicken dish that originated from Kalasan, a village in Yogyakarta. It is known for its unique blend of spices and the use of lemongrass in the marinade.
Flavor Profiles:
The Ayam Goreng Kalasan with Lemongrass has a fragrant and aromatic flavor from the lemongrass and kaffir lime leaves. The spices add warmth and depth to the dish, while the crispy fried chicken provides a satisfying crunch.
Serving Suggestions:
Serve the Ayam Goreng Kalasan with Lemongrass as a main dish for lunch or dinner, or as a party appetizer.
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Region: Indonesian