Ingredients with Measurements:
- 500g chicken thighs, boneless and skinless
- 2 cups semanggi leaves, washed and chopped
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 egg
- 1 cup milk
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs or slotted spoon for removing chicken from oil
Step-by-step instructions:
1. In a bowl, mix together the flour, salt, black pepper, garlic powder, and onion powder.
2. In another bowl, beat the egg and mix in the milk.
3. Cut the chicken into bite-sized pieces and dip them into the egg mixture, then coat them in the flour mixture.
4. Heat the oil in the deep fryer or pot to 375°F.
5. Fry the chicken in batches for about 5-7 minutes, or until golden brown and cooked through.
6. Remove the chicken from the oil with tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. In a separate pan, sauté the semanggi leaves for 2-3 minutes until wilted.
8. Serve the fried chicken on a bed of sautéed semanggi leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Semanggi leaves can be substituted with spinach or kale.
- All-purpose flour can be substituted with rice flour or cornstarch.
Variations:
- Add chili flakes or cayenne pepper to the flour mixture for a spicy kick.
- Use bone-in chicken pieces for a more traditional fried chicken experience.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy coating.
- Don't overcrowd the fryer or pot with chicken to prevent the temperature from dropping too much.
- Season the semanggi leaves with salt and pepper to taste.
Storage instructions:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Semanggi Ayam Goreng on a platter with the sautéed semanggi leaves arranged around the chicken.
Garnishes:
Garnish with chopped scallions or cilantro for added freshness.
Pairings:
Serve with steamed rice and a side of sambal for a complete meal.
Suggested side dishes:
- Indonesian-style fried rice
- Stir-fried vegetables
- Pickled vegetables
Troubleshooting advice:
- If the chicken coating is not crispy, make sure the oil is hot enough before frying.
- If the chicken is not cooked through, increase the cooking time or cut the chicken into smaller pieces.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use a thermometer to check the oil temperature to prevent oil from overheating and causing a fire.
Food history:
Semanggi Ayam Goreng is a traditional Indonesian dish that combines fried chicken with semanggi leaves, a popular leafy green in Indonesian cuisine.
Flavor profiles:
The dish is savory and crispy, with a slight bitterness from the semanggi leaves.
Serving suggestions:
Serve Semanggi Ayam Goreng as a main dish for lunch or dinner.
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Region: Indonesian