Ayam Goreng Basah (Moist Fried Village Chicken) by @sartikaayuas

1h15

4 servings

🧄

5 cloves

Garlic

🧅

10

Shallot

🫙

2

Turmeric

⚫

1.5 tsp

White pepper

🫙

3 tsp

Coriander seed

🫚

1

Galangal

🌿

2 stalks

Lemongrass

🍗

1

Village chicken

🥥

Coconut water

🧂

2 tsp

Salt

🧂

1 tsp

Seasoning powder

🍲

2 tsp

Chicken stock powder

🫗

Cooking oil

🍚

Cooked rice

🧈

Margarine

🍃

Kaffir lime leaf

🥬

Cabbage

🌶️

Chili

🫗

Hot cooking oil

  1. Blend
    • Garlic
    • Shallot
    • Turmeric

    Blend the garlic, shallot, turmeric, white pepper, coriander seed, galangal and lemongrass into a smooth spice paste.

  2. Pour
    • Village chicken

    Pour the spice paste over the whole washed village chicken.

  3. Add
    • Salt
    • Chicken stock powder
    • Village chicken

    Add salt, seasoning powder and chicken stock powder, then pour in coconut water until the chicken is fully submerged.

  4. Simmer
    • Village chicken

    Simmer the chicken over medium heat for about 45 minutes.

  5. Place
    • Village chicken

    Place the simmered chicken in the fridge until ready to fry.

  6. Fry
    • Village chicken
    • Cooking oil

    Fry the chicken in oil that is not too hot, for a short time, until just cooked without the skin becoming crisp.

  7. Sauté
    • Garlic
    • Kaffir lime leaf
    • Margarine

    Saute garlic and kaffir lime leaf in margarine until cooked.

  8. Mix
    • Cooked rice
    • Chicken stock powder
    • Garlic

    Mix the sauteed garlic and kaffir lime leaf with cooked rice and a little chicken stock powder.

  9. Slice
    • Cabbage

    Slice the cabbage and fry it until wilted.

  10. Grind
    • Chili
    • Hot cooking oil

    Grind the chili raw for the sambal and pour hot oil over it.

Ayam Goreng Basah (Moist Fried Village Chicken) by @sartikaayuas

1h15

4 servings

🧄

5 cloves

Garlic

🧅

10

Shallot

🫙

2

Turmeric

⚫

1.5 tsp

White pepper

🫙

3 tsp

Coriander seed

🫚

1

Galangal

🌿

2 stalks

Lemongrass

🍗

1

Village chicken

🥥

Coconut water

🧂

2 tsp

Salt

🧂

1 tsp

Seasoning powder

🍲

2 tsp

Chicken stock powder

🫗

Cooking oil

🍚

Cooked rice

🧈

Margarine

🍃

Kaffir lime leaf

🥬

Cabbage

🌶️

Chili

🫗

Hot cooking oil

Preparation Steps

  1. Step 1/10

    Blend the garlic, shallot, turmeric, white pepper, coriander seed, galangal and lemongrass into a smooth spice paste.

    🧄Garlic
    🧅Shallot
    🫙Turmeric
    ⚫White pepper
    🫙Coriander seed
    🫚Galangal
    🌿Lemongrass
    🥤Blender

  2. Step 2/10

    Pour the spice paste over the whole washed village chicken.

    🍗Village chicken

  3. Step 3/10

    Add salt, seasoning powder and chicken stock powder, then pour in coconut water until the chicken is fully submerged.

    🧂Salt
    🧂Seasoning powder
    🍲Chicken stock powder
    🥥Coconut water
    🍗Village chicken

  4. Step 4/10

    Simmer the chicken over medium heat for about 45 minutes.

    🍗Village chicken
    🍲Pot

  5. Step 5/10

    Place the simmered chicken in the fridge until ready to fry.

    🍗Village chicken

  6. Step 6/10

    Fry the chicken in oil that is not too hot, for a short time, until just cooked without the skin becoming crisp.

    🍗Village chicken
    🫗Cooking oil
    🍳Frying pan
    🥄Spatula

  7. Step 7/10

    Saute garlic and kaffir lime leaf in margarine until cooked.

    🧄Garlic
    🍃Kaffir lime leaf
    🧈Margarine
    🍳Frying pan
    🥄Spatula

  8. Step 8/10

    Mix the sauteed garlic and kaffir lime leaf with cooked rice and a little chicken stock powder.

    🍚Cooked rice
    🍲Chicken stock powder
    🧄Garlic
    🍃Kaffir lime leaf
    🥄Spatula

  9. Step 9/10

    Slice the cabbage and fry it until wilted.

    🥬Cabbage
    🔪Knife
    🪵Cutting board
    🍳Frying pan
    🥄Spatula

  10. Step 10/10

    Grind the chili raw for the sambal and pour hot oil over it.

    🌶️Chili
    🫗Hot cooking oil
    ✨Mortar and pestle

Composition

Ingredients

Types

Vegetables, Spices, Herbs, Meat, Poultry, Beverages, Condiments, Oils, Grains, Fats

Ingredients

Garlic, Shallot, Turmeric, White pepper, Coriander seed, Galangal, Lemongrass, Village chicken, Coconut water, Salt, Seasoning powder, Chicken stock powder, Cooking oil, Cooked rice, Margarine, Kaffir lime leaf, Cabbage, Chili, Hot cooking oil

Notes

Garlic (for the ground spice paste, for sauteing the rice), Shallot (for the ground spice paste), Turmeric (two finger-size pieces, for the ground spice paste), White pepper (for the ground spice paste), Coriander seed (for the ground spice paste), Galangal (one thumb-size piece, for the ground spice paste), Lemongrass (white part only, for the ground spice paste), Village chicken (whole chicken (ayam kampung), washed), Coconut water (from 1 coconut, amount in ml unknown, enough to submerge the chicken), Salt (for simmering the chicken), Seasoning powder (penyedap, MSG-based flavor enhancer, for simmering the chicken), Chicken stock powder (for simmering the chicken, a little, mixed into the cooked rice), Cooking oil (not too hot, for frying the chicken), Cooked rice (for the jeruk leaf rice), Margarine (for sauteing the rice), Kaffir lime leaf (daun jeruk, for sauteing the rice), Cabbage (sliced, one portion, fried until wilted), Chili (for the raw ground sambal, amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein, Low-Carb, Sugar-Free

Calories

420 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 6g, Fat: 28g, Fiber: 1.5g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 850mg, Potassium: 420mg, Iron: 1.8mg, Phosphorus: 220mg

Vitamins

Vitamin B6: 0.5mg, Vitamin C: 8mg, Vitamin B12: 0.3µg

Preparation

Time Information

Preparation

20 minutes

Cooking

55 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Blender, Knife, Cutting board, Pot, Frying pan, Spatula, Mortar and pestle

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@sartikaayuas

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Tender, Moist, Juicy, Soft

Flavors

Savory, Aromatic, Spiced, Garlicky, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (store simmered chicken in an airtight container,fry only the portion needed before serving), freezer : up to 2 months (freeze the simmered (unfried) chicken in an airtight container or freezer bag,thaw in the fridge before frying)