Kalasan, city in Yogya, center of Java. Famous for their temples and their fried chicken. Usually, the free range are used. But if the free range is unavailable, the broiler chicken will do just fine. Just cut the simmering time shorter than the free range chicken used. Eat this fried chicken with white rice, sambal and raw veggies platter... yum... "Sugeng Dahar..."
1 chicken (3 lb) divided into 12-14 parts
1 lime, juiced
1/4 tsp turmeric
1 lime, juiced
4 garlic, pasted
3 salam leaves
2 sliced dried galangal
3 TB brown sugar
1 tsp salt
1/4 tsp baking soda
100 ml coconut milk
about another 1-2 cups water
2 cups oil to fry
Clean the cut up chicken, rinse under cold water and drain the liquid. Rub the chicken with lime
juice for about 15 minutes in the colander so that the liquid will be drain.
Place the Spice Paste in the blender and blend into a smooth paste. Place the chicken into a wok, add the Spice Paste, mix thoroughly until
the chicken are coated with the spices. Add the coconut milk and baking soda, cook over medium heat until the liquid absorbed.
Take out the breast pieces and the wings, carefully not to break them. Add the rest of the water and continue cooking until
the liquid are absorb. Remove the rest of the chicken pieces and let it cool.
Heat the oil in wok over medium heat. when the chicken are warm enough to handle, fry until golden brown. If you see the crumbs floating on the oil surface, take it out using small sifter when they are golden brown. Sprinkle the crumb ontop of the chicken ans serve warm.
Chef's NOte: When frying the chicken, try to fry the same part if you can so it will be done at the same time. Try not to crowded the pan. Fry 4-5 pieces of chicken each time you fry and
make sure to clean the crumbs that floating on the sides of the wok each time before you put the next batch of chicken to fry. If the crumbs are nice and golden brown you can keep that and serve it with the Fried Chicken
.
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