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How to Prepare Yummy Galangal fried chicken

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Galangal fried chicken. Heat some oil on medium fire and fry the chicken. Start by frying all the chicken then the galangal spices. Cover the pan with a lid coz there might be some small explosion from the spices.

Galangal fried chicken In a saucepan, put the chicken and blended ingredients, boil in a medium heat until it dry out. Deep fried the chicken until golden brown. Serve with jasmine rice and sambal. You can cook Galangal fried chicken using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Galangal fried chicken

  1. It’s of Chicken… its really up to you.
  2. Prepare of Galangal.
  3. Prepare of Terasi.
  4. It’s of Salt.
  5. You need of Sugar.
  6. You need of Turmeric.
  7. Prepare of Lemongrass.
  8. It’s of Red onion.
  9. You need of Garlic.
  10. It’s of Basil.
  11. It’s of Pepper.
  12. Prepare of Celery.

Galangal Fried Chicken (Ayam Goreng Laos). galangal fried chicken (ayam goreng laos), {Cold water fish are great if you would like to feel better. Marinade the chicken pieces with the spice paste. In a wok, mix the chicken pieces with salam leaves and lemongrass. Cook it with low heat and cover the wok until the chicken is half done.

Galangal fried chicken step by step

  1. Chop roughly basil n celery.
  2. Mix all ingridient (leaves basil & celery) with 100ml of water. Blend it rough..
  3. Boiled the chicken with crushed garlic and lemongrass around 45minutes with small fire.
  4. Mix all the blended ingridient, also basil & celery with the chicken. Leave it refrigerated 1 night.
  5. Fry it until the color turned brown…..

Galangal Fried Chicken (Ayam Goreng Laos) step by step. Peel and cut galangal and lemongrass into pieces, put into blender along with garlic, shallot and turmeric, add water, blend until smooth. In a saucepan, put the chicken and blended ingredients, boil in a medium. Combine chicken with ground spices and shredded galangal and mix thoroughly. Heat oil in wok – or use a frying pan and fry the chicken.

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