Galangal fried chicken (ayam goreng lengkuas)

Recipe is borrowed from here and here.

Modifications:
Chicken and spice mixture is broiled instead of deep fried. The texture is not that different, but the fat is cut down significantly.

Cooking time
- preparation: 10 mins
- marinade: 15 mins
- boiling: 20 mins
- broiling: 15 mins

Ingredients (serve 4)

1 kg chicken breast (4 medium piece)
1 stalk lemongrass, bruised
2 bay leaves
4 Tbs. grated galangal (laos/lengkuas)

Spice paste:
3 cloves garlic
5 small shallots
3 candlenuts
1 tsp. tamarind
2 tsp. fresh grated turmeric
1 tsp salt
1/2 tsp sugar

Nutritional information (per serving)

		PRO	FAT	CARB
chicken breast w. skin, 180 g		43g	15g*	0g
TOTAL (307 cals)		43g	15g	0g

*: removing the chicken skin drops the fat to 4 g.

Cooking instruction
1. Marinade the chicken pieces with the blended spice paste. Set it aside for 15-20 minutes so that the chicken absorb the spice flavor.
2. Put bay leaves, galangal and lemongrass in sauce pan, mix with chicken and put water until it covers the chicken. Heat sauce pan with medium heat until water boils and leave it until only a little water is left.
3. Put chicken aside. Using coriander, separate the water mixture from the dry parts. Put dry parts in a baking container.
4. Turn the heat in the top part of oven to 400F for 10 minutes, and broil chicken for 5-10 mins on each side until it's browned nicely.
5. Put the baking container that contain the dry spices in the oven for 5-10 mins until they're very dry. If it's not small enough, you can put them in a blender. Pour blended dry spices on top of chicken. Enjoy!

Results





1st attempt:
Not bad. Next time, I'm going to experiment with the cooking time to see if chicken can be moister.