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Ingredients
- Serves 2-4 people
6 pieces chicken thigh
200 g grated coconut
1 L cooking oil
Ground spices :
25 g garlic
15 g candlenut
20 g ginger
15 g turmeric
20 g galangal
5 g coriander
Spices:
1 stick lemongrass
2 bay leaves
Seasoning:
5 g chicken stock powder
7 g salt
8 g sugar
4 g white pepper
Ayam Goreng Serundeng Khas Bandung (Serundeng Fried Chicken)
Ayam Goreng Serundeng Khas Bandung, or Serundeng Fried Chicken is a popular dish originating from Bandung. This delicious chicken is enhanced by serundeng, which is sauteed grated coconut with spices. The use of spices to braise the chicken gives it a taste and aroma that would please even the most fussy connoisseurs. For those who can’t resist the heat of chilli, this dish is a perfect match to enjoy with a bowl or two, of steamed rice.
- Medium
- 60 min
- 45 min
- 15 min
- 4 steps
- 15 Ingredients
- Medium
- 4 steps
- 15 Ingredients
- 60 min
- 45 min
- 15 min
Directions
-
Puree the spices
Puree the spices ingredients to a paste.
Then saute the paste with lemongrass and bay leaves for about 10 minutes using medium heat, stirring constantly.
-
Add water and seasoning
Add water and the seasoning ingredients. Stir until well blended and the water is boiling.
Once the water is boiling, add the chicken thighs and grated coconut, cook until the water is reduced, about 30 minutes. Set aside.
When braising the chicken, make sure that the liquid has really reduced.
Different parts of the chicken can be used for this recipe.
-
Fry the chicken
Fry the chicken using medium heat until golden brown then set aside.
Reduce the heat and transfer the serundeng into the pan and fry until golden brown. Remove and drain the excess oil.
When frying the serundeng, use low heat and don't let it burn.
Plate and Serve!
- Prepare a serving plate and arrange the Ayam Goreng Serundeng Khas Bandung on the plate. Sprinkle with the fried serundeng and serve with rice and/or chili sauce.
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Ingredients
- Serves 2-4 people
-
6 pieces chicken thigh
-
200 g grated coconut
-
1 L cooking oil
-
Ground spices :
25 g garlic
-
15 g candlenut
-
20 g ginger
-
15 g turmeric
-
20 g galangal
-
5 g coriander
-
Spices:
1 stick lemongrass
-
2 bay leaves
-
Seasoning:
5 g chicken stock powder
-
7 g salt
-
8 g sugar
-
4 g white pepper
Nutrition
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