Ayam goreng asam (indonesia) piquant fried chicken

Yield: 6 servings

Measure Ingredient
1½ \N Roasting chicken
3 \N Cloves garlic
1½ teaspoon Salt
1 teaspoon Ground black pepper
1 teaspoon Palm sugar or substitute
2 teaspoons Ground coriander
½ teaspoon Ground turmeric
⅓ cup Tamarind liquid
\N \N Oil for frying

Cut chicken into small serving pieces. Crush garlic with salt to a smooth paste and combine with pepper, sugar, coriander, cummin, turmeric and tamarind liquid. Rub over the chicken pieces and leave for 1 hour, or cover and marinade in refrigerator overnight. Heat enough oil in a large heavy frying pan to cover base of pan. Take chicken pieces from marinade and drain on paper towels to get rid of excess moisture. Put pieces into the frying pan and cook over medium heat for 2 minutes on each side, turning with tongs until golden brown. Reduce heat, cover pan and cook for 10-12 minutes longer, turning pieces half-way through. Drain on absorbent paper and serve warm.

Compiled by Imran C. Gold Coast - Oz Source: The Complete Asian Cookbook-C. Solomon Submitted By IMRAN CHAUDHARY On 07-06-95

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