AYAM GORENG BEREMPAH

Some of you who has been following my food blog and has read the articles from the beginning, I wrote about meal planning. At most times, I have already planned my menu for the week the minute I bought my fresh food from the market.
Marinated meat can be kept in the fridge in the chiller section for as long as 4 days.  Make sure that your fridge is not overcrowded otherwise it is difficult for your fridge to maintain the right temperature or not cold enough.

AYAM GORENG BEREMPAH

(Serves 4-5)

3 chicken whole leg 

marinade:

5 cm young galangal

3 cm  fresh turmeric root

2 shallots

2 garlic

salt and pepper to taste

1. Wash chicken whole-leg and cut a score each at the thigh and drumstick.  You can choose to skin the chicken if you like.

2.  Pound or process the marinating ingredients and stir in salt and pepper into the paste.

3.  Rub chicken with the marinating paste. Put into a container, covered and keep in fridge until ready to cook. It can keep for at least 4 days in the chiller section of the fridge.

4.  Heat enough oil to cover at least half the chicken in a wok for deep frying. I like to use a cast iron wok or alternatively you can use a deep fryer.

5.  When oil is hot enough, put in the chicken together with all the marinade. Turn fire to medium  and cover with a wok cover.

6.  Fry until chicken is brown on the underside and turnover to fry the otherside. Cover and fry further until chicken turns a rich golden brown colour.  The marinade added together when deep frying gives the chicken a nice rich colour and makes it more flavourful.  Covering the wok with a wok cover when frying creates a certain pressure in the wok and assists in cooking the chicken faster without drying out too fast, resulting in a juicier fried chicken.

7.   Serve fried chicken hot.