Malaysian fried chicken (Ayam goreng) recipe

Malaysian fried chicken (Ayam goreng)

6:00 Prep | 0:20 Cook | 6 Servings | Capable cooks

This recipe is made using classic Malaysian ingredients - chicken, lemongrass, ginger - and tastes just as good as the street-food mamak version, but is easy to make.

INGREDIENTS

1.2kg chicken drumsticks
1/2 teaspoon salt
3/4 cup rice flour
Vegetable oil or canola oil, for deep-frying
MARINADE
2 stalks lemongrass (white part only), roughly chopped
1 brown onion, roughly chopped
3 garlic cloves, peeled
1.5cm piece fresh ginger
1 tablespoon fish sauce
1 teaspoon ground turmeric
2 teaspoons white sugar
1/2 teaspoon sesame oil
3/4 teaspoon salt
1.4 teaspoon ground white pepper
LIME HERB RICE
2 cups cooked white long-grain rice, cooled
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1/2 large red chilli, roughly chopped
1 lime, juiced, plus extra wedges to serve
1 tablespoon grapeseed oil

METHOD

Step 1
Make Marinade: Place lemongrass, onion, garlic, ginger, fish sauce, turmeric, sugar, sesame oil, salt and pepper in a food processor. Process until smooth, adding a little water if needed (see note).

Step 2
Place drumsticks in a large bowl. Add the marinade. Toss to coat. Cover. Refrigerate overnight to allow flavours to develop.

Step 3
Make Lime herb rice: Combine rice, mint, coriander, chilli, lime juice and grapeseed oil in a bowl. Season with salt and pepper.

Step 4
Drain drumsticks, discarding marinade. Place drumsticks in a bowl. Sprinkle with the salt. Add rice flour. Toss to combine.

Step 5
Pour enough vegetable oil into a large saucepan or wok to come 5cm up the side. Heat over medium-high heat (oil should reach 165�C). Deep-fry drumsticks, in batches, turning, for 12 minutes or until deep golden brown and cooked through. Transfer to paper towel to drain. Serve chicken with rice and lime wedges.

NOTES
You can also use a mortar and pestle.

Author: Nagi Maehashi Image credit: Nagi Maehashi Publication: Super Food Ideas

Comments

Post a Comment

Popular posts from this blog

Kashikeyo Baipen (Screwpine fruit Porridge)

Image
I know I posted this a long time ago but I took some of my old posts out due to some comments I got but then again , I realized  different people make their recipes differently, so why bother what people say. Anyway, the first time I heard of this recipe was from my husband. We had just been married and living in Kulhudhufushi as my husband was working there for 6 months.  I love screwpine fruit and its heady perfume. So there I was making, or rather trying to make, kashikeyo kandhi and hubby kept hovering around, going that's not how my mum used to make. Yes I know ladies,  there are lots of new weds, who read this who have heard this line LOL??. Anyway , a few years later,  I finally tasted the  dish , which by the way was a totally different  dish altogether, so my hubby was right???? .   My mum in law  showed me how to make  it and I love making this, especially during Ramadhan, as its not just a desert dish , it can even be eating...
Read more

DIY Water Balloon Flip Flops!

Image
Easy and Fun DIY Water Balloon Flip Flops! S imply tie water balloons in a knot around the flip flop straps!  We liked the rainbow color pattern... Red, Orange, Yellow, Green, Blue, Indigo, Violet. Be creative and have fun!  F or my daughters birthday this year we made these bright and fun flip flops at the party. The girls all had a fun time making them and they can't wait to wear them to school on the same day!  We got this idea from my niece who made these at a party a few years ago.  We thought they were so cute that we wanted to try them at our party this year.  We bought black flip flops for every girl from Old Navy, for $2.50 a pair.  I would recommend going a size larger in flip flops.  We bought 3 packs of 500 water balloons and had plenty of water balloons left over, perfect for a water balloon fight! What you'll need: 8 pair flip flops in every one's sizes     1,500 water balloons 8 girls to tie the water balloons onto the flip flo...
Read more

Banbukeyo Hithi ( Breadfruit Curry)

Image
For ages I kept meaning to try one of the Hithi recipes. Hithi means bitter but this is not a bitter curry. Its called hith i because its uses a spice known locally as hithi damui . My mum kept saying its difficult getting hithi damui you can only get it from the local ayuvedhi stalls until my sister discovered after seeing the spice that it was in fact ajwain/ carom seeds . I have seen ajwain seeds in a local shop and also in some of the Indian specialty shops. Ajwain seeds although it looks a lot like tiny cumin seeds  has a slightly different taste. There  are two kinds of hithi , one is this banbukeyo ( breadfruit )  hithi and the other is maalhoskeyo hithi ( plaintain). Recipe : Banbukeyo Hithi Serves 4 -6 1/4 piece of a regular size banbukeyo (about 250g) 2 garlic cloves, finely grated 1/2 inch ginger grated 10 curry leaves small piece pandan leaf 1/4 tsp tumeric 100g smoked tuna 1 small onion thinly sliced 1/2 tsp ajwain or hithi damui 150 ml coconut milk 700...
Read more