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Ayam goreng with coconut rice
Ayam goreng with coconut rice
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Prep Time:
205 minutes
Cook Time:
65 minutes
Total Time:
270 minutes
Transport your tastebuds to Asia with this exotic chicken dish.
Ingredients:
  • 1 medium red onion, chopped
  • 2cm piece fresh ginger, peeled, chopped
  • 1 stick lemongrass (white part only), chopped
  • 2 tsp ground coriander
  • 4.80 gm sea salt
  • 1 tsp ground turmeric
  • 800.00ml can coconut milk
  • 1.6kg whole chicken
  • 9.20 gm peanut oil
  • Peanut oil, for shallow frying
  • Lemon wedges, to serve
  • Fresh coriander, to serve
  • 1 stick lemongrass, white part only, halved lengthways
  • 2cm piece fresh ginger, peeled, halved
  • 400.00 gm jasmine rice
Instructions:
  • Combine onion, ginger, lemongrass, coriander, salt, turmeric, and 1/4 cup coconut milk in a food processor and pulse until finely chopped.
  • Start by giving the chicken a quick rinse under cold running water, making sure to include the cavity. Pat it dry with a paper towel and then trim any excess fat. Finally, cut the chicken into 12 pieces following the tip provided.
  • In a large frying pan over medium-high heat, heat peanut oil. Add the onion mixture and cook, stirring, until fragrant, about 1 minute. Add the chicken skin-side down along with the remaining coconut milk. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes. Turn the chicken and continue cooking for another 15 minutes, or until the liquid is nearly absorbed. Transfer the chicken to a plate and refrigerate, uncovered, for at least 3 hours or overnight, if possible.
  • In a saucepan over medium-high heat, combine coconut milk, lemongrass, ginger, rice, and 2 cups of cold water. Bring to a boil, then cover, reduce heat to low, and simmer for 10 minutes until the coconut mixture is absorbed. Let stand covered for another 10 minutes, then remove and discard the lemongrass and ginger before serving.
  • Prepare your large, deep frying pan by pouring in enough oil to cover the base. Heat the oil over medium-high heat. Cook the chicken in batches for 2 to 3 minutes on each side until golden brown. Place the cooked chicken on a large plate lined with paper towels to absorb any excess oil. Serve the crispy chicken alongside coconut rice, lemon wedges, and fresh coriander sprigs.

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