Marinating, stewing, and frying chicken - mainstream.
Smashing chicken - why not?
A crispy yet tender chicken dish that is quick, easy, and served with a delicious chili paste (can be Filipino bagoong or Malaysian sambal) so you can spice it up depending on your preference. This dish originated from Java, Indonesia, but has gained popularity in neighboring countries like Brunei.
Best paired with steamed rice and fresh fruit salad, here is the recipe that involves marinating, boiling, deep-frying and SMASHING chicken!
RECIPE
INGREDIENTS:
For fried chicken
Chicken thighs – 3 pcs
Turmeric powder – 1 tablespoon
Coriander – 1 tablespoon
Salt – ½ teaspoon
Flour / cornstarch – ½ cup
For sambal
Bagoong / shrimp paste – 2 tablespoons
Onion – ½ pc; minced thinly
Tomato – ½ pc; minced thinly
Lemon juice – 1 teaspoon
Sugar – ½ tablespoon or more
Salt to taste
Cooking oil - 1 tablespoon
Chili – chopped (optional)
PROCEDURE:
For fried chicken
1. Mix the coriander, turmeric and salt.
2. Cover complete the chicken meat with the mixture. Marinate or set aside for 20-30 minutes.
3. Heat 1 cup of water in the pot with. Once boiled, add in the chicken. Lower down the heat (100-200 deg. Celsius).
4. Simmer for 30-40 minutes, or until the meat is cooked.
5. Remove chicken from heat. Set aside in a plate. Reserve 1 cup of the chicken broth from the pot for the coating.
6. In a bowl, mix cornstarch/flour and the chicken broth. Stir, until sticky.
7. Coat the chicken with this batter.
8. In another pot/pan, heat cooking oil enough to cover the chicken. Medium heat.
9. Add in the chicken. Cook for 5 minutes.
10. Remove from heat. Remove excess oil from the chicken and set aside.
11. Using the same pot/pan for frying, heat the oil. Using a spoon, add some bits or small amounts of the coating mixture for crunchy garnish.
12. Drain crunchy bits from pan. Remove excess oil.
13. Add these on top of the chicken. Serve.
For homemade sambal-bagoong
1. Add minced onions and tomatoes to a hot pan with cooking oil. Medium heat. Panfry for 1 minute.
2. Add the bagoong or shrimp paste. Lower down the heat. Cook for 2 minutes.
3. Add the chili (if you want it spicy), sugar, a pinch of salt and lemon juice depending on your taste. Mix. Cook for 1 minute.
4. Serve.
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