Ayam goreng with coconut rice
Ingredients
2 teaspoons sea salt
1 teaspoon ground turmeric
400ml can coconut milk
1.6kg whole chicken
1 medium red onion, chopped
2cm piece fresh ginger, peeled, chopped
1 stick lemongrass (white part only), chopped
2 teaspoons ground coriander
2 teaspoons peanut oil
Peanut oil, for shallow frying
Lemon wedges and fresh coriander sprigs, to serve
Coconut rice
400ml can coconut milk
1 stick lemongrass, white part only, halved lengthways
2cm piece fresh ginger, peeled, halved
2 cups SunRice Jasmine Fragrant Rice
Ayam goreng with coconut rice
Method
Step 1
Place onion, ginger, lemongrass, coriander, salt, turmeric and 1/4 cup coconut milk in a food processor. Process until finely chopped.
Step 2
Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim excess fat. Cut chicken into 12 pieces (see tip).
Step 3
Heat peanut oil in large frying pan over medium-high heat. Add onion mixture. Cook, stirring, for 1 minute or until fragrant. Add chicken, skin-side down, and remaining coconut milk. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 15 minutes. Turn chicken. Cook for a further 15 minutes, or until liquid is nearly absorbed. Transfer to a plate. Refrigerate, uncovered, for 3 hours or overnight, if time permits (see note).
Step 4
Make coconut rice Place coconut milk, lemongrass, ginger, rice and 2 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until coconut mixture has been absorbed. Remove from heat. Stand, covered, for 10 minutes. Remove and discard lemongrass and ginger.
Step 5
Meanwhile, pour enough oil into a large, deep frying pan to cover base. Heat over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Place on a large plate lined with paper towel to drain. Serve chicken with coconut rice, lemon wedges and coriander sprigs.
Ingredients
2 teaspoons sea salt
1 teaspoon ground turmeric
400ml can coconut milk
1.6kg whole chicken
1 medium red onion, chopped
2cm piece fresh ginger, peeled, chopped
1 stick lemongrass (white part only), chopped
2 teaspoons ground coriander
2 teaspoons peanut oil
Peanut oil, for shallow frying
Lemon wedges and fresh coriander sprigs, to serve
Coconut rice
400ml can coconut milk
1 stick lemongrass, white part only, halved lengthways
2cm piece fresh ginger, peeled, halved
2 cups SunRice Jasmine Fragrant Rice
Ayam goreng with coconut rice
Method
Step 1
Place onion, ginger, lemongrass, coriander, salt, turmeric and 1/4 cup coconut milk in a food processor. Process until finely chopped.
Step 2
Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim excess fat. Cut chicken into 12 pieces (see tip).
Step 3
Heat peanut oil in large frying pan over medium-high heat. Add onion mixture. Cook, stirring, for 1 minute or until fragrant. Add chicken, skin-side down, and remaining coconut milk. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 15 minutes. Turn chicken. Cook for a further 15 minutes, or until liquid is nearly absorbed. Transfer to a plate. Refrigerate, uncovered, for 3 hours or overnight, if time permits (see note).
Step 4
Make coconut rice Place coconut milk, lemongrass, ginger, rice and 2 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until coconut mixture has been absorbed. Remove from heat. Stand, covered, for 10 minutes. Remove and discard lemongrass and ginger.
Step 5
Meanwhile, pour enough oil into a large, deep frying pan to cover base. Heat over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Place on a large plate lined with paper towel to drain. Serve chicken with coconut rice, lemon wedges and coriander sprigs.
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