Saturday, March 12, 2011
Fried Chicken with Crispy Flakes (Ayam Goreng Kremes)
6 pieces of whole chicken drumsticks
4 cloves of small red onion
6 cloves of garlic
4cm of ginger
3 lime leaves
3 Indonesian bay leaves
4cm of galangal
1 tbsp ground coriander
1 tsp of ground white pepper
1 tsp of ground cumin
1 tsp of ground turmeric
salt to taste
cooking oil for frying
200ml seasoned chicken broth
2 Tbsp of rice flour
In a blender, blend onion, garlic and ginger until smooth. Place it in a pot and add water, chicken drumsticks and the rest of the ingredients.
Bring it to boil and stir the broth. Continue to cook until chicken tender.
Take out the chicken legs and drip off the broth and then deep dry it with oil under medium high heat until golden brown.
Crispy Flakes: Mix the rice flour with a little bit of water (just to make a solution). Mix it with 200ml of the seasoned broth which came from cooking the chicken drumsticks.
Add egg and mix it well. Deep fry it under high heat by placing one laddle full of the mixture into hot oil until golden brown. Do it again and again until you've got enough flakes.
Place the fried chicken drumsticks on a plate and sprinkle with some flakes on top or side.
If desired, add sambal terasi, cucumber and tomato.
Serve with warm steam rice.