Ayam Tangkap Aceh by @chefamirgani
4 servings
🍗
1
Chicken
🍲
1 tbsp
Chicken stock powder
⚫
2 tsp
White pepper
🍬
0.5 tbsp
Brown sugar
🧄
10 cloves
Garlic
🧅
5
Shallot
🧅
1
Onion
🫙
5 cm
Fresh turmeric
🫚
5 cm
Ginger
🌿
5
Pandan leaves
🍛
5 sprigs
Curry leaves
🌿
4 stalks
Lemongrass
🍃
15
Kaffir lime leaves
🌶️
8
Red bird's eye chili
🌶️
6 chilies
Green chili
🫗
950 ml
Cooking oil
Cut
whole chicken
Cut the whole chicken into serving pieces and place the pieces in a mixing bowl.
Blend
garlic
shallots
Fresh turmeric
Blend the garlic, shallots, large red onion, fresh turmeric, and fresh ginger into a smooth spice paste.
Add- whole chicken
chicken stock powder- white pepper
Add the spice paste to the chicken pieces. Add chicken stock powder, white pepper, and brown sugar.
Massage- whole chicken
Massage the seasonings evenly into the chicken. Cover and marinate for at least 60 minutes.
Shred
lemongrass
red bird's eye chilies
green chilies
Bruise the lemongrass stalks and shred them lengthwise. Slice the red bird's eye chilies and green chilies.
Heat
neutral cooking oil
Heat the neutral cooking oil in a wok over medium-high heat until hot enough for deep-frying.
- Fry
- whole chicken
- neutral cooking oil
Fry the marinated chicken in the hot oil, turning occasionally. Cook until the chicken is about 80% cooked, around 12 to 15 minutes.
- Add
pandan leaves- lemongrass
Add pandan leaves, curry leaves, lemongrass, and kaffir lime leaves to the wok. Fry until the leaves become crisp and fragrant.
- Add
- whole chicken
- red bird's eye chilies
- green chilies
Add the sliced red bird's eye chilies and green chilies. Toss with the chicken for 2 to 3 minutes until the chicken is golden, crisp, and fully cooked.
Spoon- whole chicken
- pandan leaves
Lift out the chicken and aromatic leaves with a slotted spoon. Drain briefly on paper towel and serve immediately.
Ayam Tangkap Aceh by @chefamirgani
4 servings
🍗
1
Chicken
🍲
1 tbsp
Chicken stock powder
⚫
2 tsp
White pepper
🍬
0.5 tbsp
Brown sugar
🧄
10 cloves
Garlic
🧅
5
Shallot
🧅
1
Onion
🫙
5 cm
Fresh turmeric
🫚
5 cm
Ginger
🌿
5
Pandan leaves
🍛
5 sprigs
Curry leaves
🌿
4 stalks
Lemongrass
🍃
15
Kaffir lime leaves
🌶️
8
Red bird's eye chili
🌶️
6 chilies
Green chili
🫗
950 ml
Cooking oil
Preparation Steps
Step 1/10
Cut the whole chicken into serving pieces and place the pieces in a mixing bowl.
Step 2/10
Blend the garlic, shallots, large red onion, fresh turmeric, and fresh ginger into a smooth spice paste.
Step 3/10
Add the spice paste to the chicken pieces. Add chicken stock powder, white pepper, and brown sugar.
Step 4/10
Massage the seasonings evenly into the chicken. Cover and marinate for at least 60 minutes.
Step 5/10
Bruise the lemongrass stalks and shred them lengthwise. Slice the red bird's eye chilies and green chilies.
Step 6/10
Heat the neutral cooking oil in a wok over medium-high heat until hot enough for deep-frying.
Step 7/10
Fry the marinated chicken in the hot oil, turning occasionally. Cook until the chicken is about 80% cooked, around 12 to 15 minutes.
Step 8/10
Add pandan leaves, curry leaves, lemongrass, and kaffir lime leaves to the wok. Fry until the leaves become crisp and fragrant.
Step 9/10
Add the sliced red bird's eye chilies and green chilies. Toss with the chicken for 2 to 3 minutes until the chicken is golden, crisp, and fully cooked.
Step 10/10
Lift out the chicken and aromatic leaves with a slotted spoon. Drain briefly on paper towel and serve immediately.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
to inform
Dietetics
Dietary regimen
Calories
520 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
1 hour 10 minutes
Cooking
20 minutes
Overall
1 hour 30 minutes
Difficulty
Level
Medium (2/4)
Steps
10 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@chefamirgani
Origin
Cuisine
Geographic
Indonesia, Aceh
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos