香辣炸鸡 Ayam goreng berempah

材料:

全鸡1只( 约1.5公斤,斩大块)

研磨香料:

香茅4枝、蒜头4瓣、葱头10粒、姜30克(去皮) 、小茴香1茶匙(烤香) 、莞荽籽1茶匙(烤香) 、黄姜2公分长(去皮) 、盐2茶匙或适量、白糖1茶匙

肉类咖哩粉1汤匙、栗米粉至少50克或更多

炸油适量

做法:

  • 用电动研磨器把所有香料研磨至细。
  • 把研磨香料和咖哩粉、栗米粉及鸡肉块混合。
  • 把混合好的鸡肉搁置至少1小时或隔夜。
  • 起锅热油,下鸡肉炸20分钟或至金黄色,炸时得不时翻动。
  • 炸鸡以纸巾吸干油趁热吃。

Ingredients:

1 whole chicken [abt 1.5kg], cut into large bite pieces

Ground spicepaste:

4 stalks serai, finely sliced

4 cloves garlic

10 shallots, peeled

30 g inches ginger ,peeled

1 tsp cumin, pre-toasted

1 tsp coriander seeds, pre-toasted

2 cm turmeric, peeled

推荐

2 tsps salt or to taste

1 tsp sugar

1 Tbsp meat curry powder

50 g corn flour or more

Oil for deep frying

Method:

  • Use electric blender and finely grind all the spice paste ingredients.
  • In a bowl, mix all the ground spicepaste ingredients, curry powder, cornflour including the chicken pieces.
  • Mix well and leave to stand for at least an hour or overnight if you can.
  • Heat oil and deep fry for 20 minutes or until golden brown. Make sure you turn them from time to time.
  • Drain the chicken on kitchen paper towels. Serve immediately

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