Ayam Goreng Serundeng (Fried Chicken with Spiced Grated Coconut)

Ayam" means chicken, "goreng" means "fried". Ayam goreng is a very common dish in Sundanese area (West Java province, Indonesia) and always served in every Sundanese restaurants. It is accompanied with cooked white rice, lalab (fresh raw vegetables such as cucumber, tomatoes, lettuce, cabbage, etc), fried tofu and tempe (fermented soy bean cake), and of course sambal (red chili paste). Ayam goreng is sometimes also garnished with "serundeng", grated coconut mixed with the spices (which are used also for marinating the chicken) then roasted on the pan until dried. Yum! You will love it! Tips : the Sundanese tradition says that "ayam goreng" taste better when you eat them with fingers 😀

Ayam Goreng Serundeng (Photo credit : Veronica)
Ayam Goreng Serundeng (Photo credit : Veronica)

Ayam Goreng Serundeng (Fried Chicken with Spiced Grated Coconut)

Serve : 4

You need :
a food processor or a blender

Ingredients :
1.4 kg chicken thighs
1 lemon grass, smash
2 bay leaves
200 ml water
200 gr dried grated coconut
oil for deep-frying

Spices :
100 gr shallots, peel
5 cloves garlic, peel
6 candle nuts
20 gr ginger, peel
1 tsp ground coriander seeds
⅓ tsp ground cumin
½ tsp ground galangal
1 tsp ground turmeric
1 tsp sugar
1 tsp Javanese palm sugar
1 tsp salt
3 tbsp cooking oil

Extra :
cooked white rice
fried tofu and tempe (fermented soy bean cake)
cucumber slices
tomato slices
red chili paste
kecap manis (sweet soy sauce)
krupuk (crackers)

Steps :
For the spices, blend all ingredients in a food processor or blender with high speed until it becomes a yellow paste.

Into a large pan or pot over medium heat add in the spice paste, lemon grass and bay leaves cook until fragrance and starts to simmer. Then add in water, stir well.

Add in the chicken, stir slowly until the spices covers all the chickens. Continue cooking until the chickens begin to absorb the paste. Turn off the heat, and let cool down.

After it's cooled down, close the pot lid or transfer into a seal-able container. Put them in the fridge for few hours or overnight.

On the next day, take the chicken from the fridge. Prepare a large frying pan over medium-high heat, fill with enough oil for deep-frying (about half height of the pan). Wait until the oil is hot enough (When the oil is ready, you will hear the loud noise after you put the chicken in). Fry the chicken until cooked through in all sides (flip the chicken every few minutes) and the skin becomes crispy. Do it in batches, don't overcrowd the pan. If you think the chicken is cooked, take it out from the pan and break it with a knife, when you still see blood in it, throw it again into the oil and continue frying. Drain the fried chicken on paper towel to remove excess oil.

For the serundeng (spiced grated coconut). There will be a rest of the spices from the chicken marinade. Add in grated coconut and the spices into a flat-bottomed pan, stir over medium heat until fully dried. It will takes about 30-40 minutes.

Add the serundeng onto the chicken, serve with cooked white rice, cucumber slices, tomato slices, red chili paste, kecap manis, fried tofu, fried tempe (fermented soy bean cake).

Recipe by Veronica

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