104 Malaysia – Ayam Goreng

Ayam Goreng

The rice flour gives these deep fried chicken legs a great crispy exterior. The interior stayed juicy with wonderful tropical flavors. The lime herb rice is a nice refreshing side that compliments the chicken.

INGREDIENTS

1.2 kg chicken drumsticks

1/2 teaspoon salt

3/4 cup rice flour

Vegetable oil or canola oil, for deep-frying

MARINADE

2 stalks lemongrass (white part only), roughly chopped

1 brown onion, roughly chopped

3 garlic cloves, peeled

1.5 cm piece fresh ginger

1 tablespoon fish sauce

1 teaspoon ground turmeric

2 teaspoons white sugar

1/2 teaspoon sesame oil

3/4 teaspoon salt

1/4 teaspoon ground white pepper

LIME HERB RICE

2 cups cooked white long-grain rice, cooled

1/2 cup fresh mint leaves

1/2 cup fresh coriander leaves

1/2 large red chili, roughly chopped

1 lime, juiced, plus extra wedges to serve

1 tablespoon grape-seed oil

METHOD

Step 1 Make Marinade: Place lemongrass, onion, garlic, ginger, fish sauce, turmeric, sugar, sesame oil, salt and pepper in a food processor. Process until smooth, adding a little water if needed (see note).

Step 2 Place drumsticks in a large bowl. Add the marinade. Toss to coat. Cover. Refrigerate overnight to allow flavors to develop.

Step 3 Make Lime herb rice: Combine rice, mint, coriander, chili, lime juice and grape-seed oil in a bowl. Season with salt and pepper.

Step 4 Drain drumsticks, discarding marinade. Place drumsticks in a bowl. Sprinkle with the salt. Add rice our. Toss to combine.

Step 5 Pour enough vegetable oil into a large saucepan or wok to come 5cm up the side. Heat over medium-high heat (oil should reach 165ºC). Deep-fry drumsticks, in batches, turning, for 12 minutes or until deep golden brown and cooked through. Transfer to paper towel to drain. Serve chicken with rice and lime wedges.

Original recipe found here:

http://www.taste.com.au/recipes/malaysian-fried-chicken-ayam-goreng/2af52a66-b59b-44e8-a704-b862d2230d5e