Galangal fried chicken in solo

Galangal fried chicken is healthy and delicious

The combination of herbs and spices can vary by region, but it includes a mixture of shallots, garlic, water leaves, turmeric, lemongrass, tamarind juice, candied walnuts, ground galangal, salt and sugar. The chicken pieces are marinated in the spice mixture for some time before frying, so that the chicken absorbs the spices well. The cooking process may include layering the chicken with ground spices to help absorb the spices. It is usually done before frying, the fried chicken is half cooked, and the yellow color comes from turmeric. In Javanese, this process is called ungkep. The chicken is then cooked in hot oil, usually palm or coconut oil. Fry until golden. Other variations, such as fried chicken, fried batter and flour to create a soft batter. In other recipes, this powder is made from grated galangal or fried ginger, or serundeng. Fried chicken is always prepared with rice, sambal terasi or sambal kecap (a mixture of bird's eye chili and shallot and soy sauce) as a sauce and pieces of cucumber and tomato. Tempeh and tofu are also served on the side linggalingga1 Efrata 1 kg of chicken 2 large galangals 2 lemongrass plants 2 servings of seasoned chicken How to do it Step 1 Clean the chicken Step 2 Mix galangal and lemongrass, add enough water Step 3 Put galangal and lemongrass in a blender, chicken, season and add a little water (if you don't want it to be too thick, only 1 1/2 sachets of spices are enough) Step 4 Cook for 45 minutes, it is not necessary to reduce the water Step 5 Fry chicken and galangal until brown

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