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| about indo: food |
Ingredients:
- 3 pounds Chicken, cut into serving pieces
- 4 cloves Garlic, minced
- 1 tablespoon Coriander
- 2 teaspoons Turmeric
- 2 Bay leaves
- Salt and pepper to season
- 2 cups Water or coconut water
- Oil for deep frying.
method:
1. In a large bowl, mix the chicken with the garlic, coriander, turmeric, bay leaves, salt and pepper. Refrigerate and marinate for at least one hour.
2. Add the chicken, marinade and water or coconut water to a large pot and bring to a boil over medium-high flame. Reduce heat to medium-low and simmer for about 30 minutes, or until the liquid is reduced and the chicken is cooked through. Remove the chicken from the pot and set aside to cool.
3. Heat about 2 inches of oil in a deep fryer, skillet or wok. Add the chicken pieces and fry until golden brown and crispy on the outside, turning occasionally to cook brown on all sides.
4. Drain the chicken on paper towels and serve hot or at room temperature with steamed rice and a simple salad. Skim any crumbs or crispy bits from the oil and sprinkle them over the chicken as a garnish.
thanks
collection
2. Add the chicken, marinade and water or coconut water to a large pot and bring to a boil over medium-high flame. Reduce heat to medium-low and simmer for about 30 minutes, or until the liquid is reduced and the chicken is cooked through. Remove the chicken from the pot and set aside to cool.
3. Heat about 2 inches of oil in a deep fryer, skillet or wok. Add the chicken pieces and fry until golden brown and crispy on the outside, turning occasionally to cook brown on all sides.
4. Drain the chicken on paper towels and serve hot or at room temperature with steamed rice and a simple salad. Skim any crumbs or crispy bits from the oil and sprinkle them over the chicken as a garnish.
thanks
collection
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