Pecel Ayam (Indonesian Style Fried Chicken with Sambal)

Fried chicken pieces

Ingredients:
600g chicken thighs & skinless chicken breast
1 stem of lemongrass, only take the white part, bruised
2 bay leaves
1 tsp of salt and pepper (adjust seasoning as desired)
1 cup of water (250 ml)
2 tbs cooking oil
Cooking oil for deep frying
Sweet soy sauce
Vegetables on the side (cucumber slices, tomato cubes, Thai basil leaves)

Puree ingredients:
3 garlics
4 shallots
3 candle nuts
1 tsp coriander seeds
1 tsp turmeric powder
3 inches grated galangal
2 inches grated ginger

How to Cook:

• In a food processor, process all the puree ingredients until smooth.
• In a preheated cooking pot, add 2 tbs cooking oil, fry the puree ingredients until fragrant and then add chicken pieces. Cook for few minutes and then add salt, pepper, lemon grass, bay leaves and water. Let it boil and then reduce the heat to low, put the lid on, cook for about 45 minutes or until water is mostly absorbed.
• Remove pot from stove and let it cool, remove the chicken pieces.
• Heat enough cooking oil in a pan.
• Deep fry the cooked chicken pieces until golden brown.
• Remove chicken from oil.
• Put chicken on paper towels to absorb oil.
• Serve the chicken with steamed rice, vegetables and sambal pecel ayam.

Baked chicken pieces

Note: For the healthier version, you can also broil the chicken in the oven (oberhitze/ api atas). Preheat your oven to 215 ˚C, line your baking sheet with parchment paper. Lay the chicken pieces on the baking sheet, remember to not place them too close to each other. Bake for 25 minutes, remove the chicken from oven, pour a little bit of remaining sauce from boiling the chicken over each chicken pieces (to prevent sticking), flip them and bake for another 15 minutes or until the chicken pieces are cooked through and golden brown.