Number Of Ingredients 11 Steps:
In a food processor, blend the processed paste until smooth. Add oil to a large pot. Add the paste and lemongrass until fragrant, about 1 minute. Add chicken and the rest of the ingredients. Bring to a boil and then lower the heat. Let it simmer until the chicken pieces are cooked through and the meat is tender. Remove from heat and set aside. Heat oil in a wok and fry the chicken until golden brown. In a food processor, blend the processed paste until smooth. Add oil to a large pot. Add the paste and lemongrass until fragrant, about 1 minute. Add chicken and the rest of the ingredients. Bring to a boil and then lower the heat. Let it simmer until the chicken pieces are cooked through and the meat is tender. Remove from heat and set aside. Place chicken in an air fryer. Cook for 10 minutes at 350F, flip, and cook for another 5-8 minutes at 350F. In a food processor, blend the processed paste until smooth. Add oil to a large pot. Add the paste and lemongrass until fragrant, about 1 minute. Add chicken and the rest of the ingredients. Bring to a boil and then lower the heat. Let it simmer until the chicken pieces are cooked through and the meat is tender. Remove from heat and set aside. Grill the chicken undisturbed according to the manufacturer’s instruction. In a food processor, blend the processed paste until smooth. Saute the paste and lemongrass in an Instant Pot until fragrant. Add chicken and the rest of the ingredients. Turn off saute mode. Close the lid. Turn the steam release valve to seal. Cook in high pressure for 12 minutes. When the timer is up, release pressure immediately; then either fry or grill the chicken.
Time 1h Yield 2 servings Number Of Ingredients 28 Steps:
Preheat grill. Massage chicken with betutu spice mix. Season with salt and pepper and tamarind water. Wrap chicken completely with banana leaves or greased parchment paper and then foil. Place on grill for 30 minutes. Grind shallots, garlic, turmeric, ginger, galangal, wild ginger, candlenuts, 1000-spice, chile peppers, shrimp paste, and peanuts in a food processor. Saute paste with coconut oil. Wash rice until water is clear and then drain. Put rice in pot with coconut milk, chicken stock, garlic, lemongrass, salam leaves, and bali leaves. Season with salt and stir well. Put on top of stove with medium heat and let it boil. Put in rice cooker and cook until soft. Remove and disregard the lime leaves, garlic, lemongrass and salam leaves.
More about “ayam kalasan ginger fried chicken recipes”
Time 40m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Marinate the pieces of chicken in this mixture for 2 hours, turning them from time to time. Strain the chicken, so that the marinade drips away from it. Deep fry chicken OR pan fry the portions until sealed and cooked on the outside and then cook in oven at 180 degrees for 30 minutes.
