Galangal fried chicken in trenggalek

Galangal fried chicken is good and tasty

The combination of herbs and spices can vary by region, but usually includes a combination of shallots, garlic, bay leaves, turmeric, lemongrass, tamarind juice, candied walnuts, ground galangal, and 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. Usually 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, fry the batter in flour to create a smooth batter. In other recipes, this powder is made from grated galangal or fried ginger, or serundeng. Fried chicken is always made with rice, sambal terasi or sambal kecap (a mixture of bird's eye chili and shallot and sweet soy sauce) as a sauce and pieces of cucumber and tomato. Tempeh and tofu are also served on the side Efrata 1 kg of chicken 2 large galangals 2 lemongrass plants 2 packages of seasoned chicken How to do it Step 1 Clean the chicken Step 2 Mix galangal and lemongrass, add enough water Step 3 Put the galangal and lemongrass in the blender, chicken, season and add a little water (if you don't want it to be too thick, only 1 1/2 packets of spices are enough) Step 4 Cook for 45 minutes, it is not necessary to allow the water to reduce Step 5 Fry chicken and galangal until brown

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