Wednesday, April 16, 2014

Ayam goreng with coconut rice recipe

Photo:Ayam goreng with coconut rice recipe

The home of Tasty Food Recipes invites you to try Ayam goreng with coconut rice recipe. Enjoy my collection of delicious food recipes and learn how to make Ayam goreng with coconut rice .

Take your tastebuds on an exotic trip with this authentic Asian chicken dish.

Cooking Time
60 minutes

Ingredients (serves 6)
1 medium red onion, chopped
2cm piece fresh ginger, peeled, chopped
1 stick lemongrass (white part only), chopped
2 teaspoons ground coriander
2 teaspoons sea salt
1 teaspoon ground turmeric
400ml can coconut milk
1.6kg whole chicken
2 teaspoons peanut oil
Peanut oil, for shallow frying
Lemon wedges and fresh coriander sprigs, to serve
Coconut rice
400ml can coconut milk
1 stick lemongrass, white part only, halved lengthways
2cm piece fresh ginger, peeled, halved
2 cups jasmine rice

Place onion, ginger, lemongrass, coriander, salt, turmeric and 1/4 cup coconut milk in a food processor. Process until finely chopped.

Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim excess fat. Cut chicken into 12 pieces (see tip).

Heat peanut oil in large frying pan over medium-high heat. Add onion mixture. Cook, stirring, for 1 minute or until fragrant. Add chicken, skin-side down, and remaining coconut milk. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 15 minutes. Turn chicken. Cook for a further 15 minutes, or until liquid is nearly absorbed. Transfer to a plate. Refrigerate, uncovered, for 3 hours or overnight, if time permits (see note).

Make coconut rice Place coconut milk, lemongrass, ginger, rice and 2 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until coconut mixture has been absorbed. Remove from heat. Stand, covered, for 10 minutes. Remove and discard lemongrass and ginger.

Meanwhile, pour enough oil into a large, deep frying pan to cover base. Heat over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Place on a large plate lined with paper towel to drain. Serve chicken with coconut rice, lemon wedges and coriander sprigs.

Tip: You could use 1.6kg mixed chicken pieces (drumsticks, wings, thighs, breasts) instead of a whole chicken.

Chicken needs to be uncovered in the refrigerator so it dries out.

Super Food Ideas - August 2011, Page 58
Recipe by Kirrily La Rosa

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...