Ayam Goreng Kremes (Fried Chicken with Crunchy Flakes)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 Ayam-potong 4, 3 Daun salam, 150 ml Santan, 2 sm Garam
• 1 Jeruk nipis, 3 Daun jeruk, 3 cm Lengkuas & 2 Sereh-geprek
• Air & Minyak secukupnya

Haluskan:

• 8 Bawang merah, 6 Bawang putih, 2 cm Jahe, 1 sm Ketumbar
• 1 st Lada, 3 cm Kunyit, 1 cm Kencur, 1 st Jintan, 6 Kemiri

Bhn Kremesan:

• 75 gr Tepung tapioka, 25 gr Tepung beras, 1 Kuning telur
• 400 ml Air sisa merebus ayam, ½ st Baking soda

Cara membuat

• Lumuri ayam dng air nipis & garam, biarkan 20 mnt, cuci. Rebus ayam dng bumbu2, bumbu halus, santan & air yang cukup utk merendam ayam hingga mendidih di panci tertutup. Buka tutup, kecilkan api, masak hingga empuk & kaldu kental. Angkat ayam, tiriskan. Saring 500 ml kaldu, dinginkan. Panaskan minyak. Goreng ayam hingga kedua sisinya kuning kecoklatan. Angkat, tiriskan.
• Kremesan: Panaskan minyak yg banyak di wajan anti lengket cekung sampai benar2 panas. Campur rata semua bahan kremes hingga adonan halus & encer. Tuang 1 sendok sayur adonan sambil diputar di permukaan minyak agar tersebar rata. Biarkan hingga adonan mulai berbtk spt lingkaran, masih putih. Letakkan saringan di bawah adonan (di dlm minyak) utk menahan ayam. Letakkan ayam di adonan kremes (di atas posisi saringan). Lipat adonan ke arah ayam sampai membungkusnya dng sutil. Goreng & balik posisi ayam hingga kremesan di kedua sisi mengeras & kuning kecoklatan. Angkat ayam & tiriskan. Aduk adonan seblm dituangkan lagi. Ulangi proses utk sisa adonan. Bila ayam sdh terbalut kremesan, goreng sisa adonan utk disajikan dng ayam.
• Ltkkan ayam & kremesan di piring. Hidangkan dng Sambal bajak atau Sambal Cabai Hijau & sayuran.
• * Tepung tapioka dapat diganti dengan maizena.

Ingredients

• 1 Chicken-cut into 4, 150 ml Coconut milk, 3 Bay leaves
• 3 cm Galangal & 2 Lemongrass-bruised, 2 tbsp Salt
• 3 Kaffir lime leaves, 1 Lime, Water, frying Oil

Grind into a paste:

• 8 Shallots, 6 Garlic cloves, 2 cm Ginger, 1 tsp Cumin
• 3 cm Turmeric, 1 cm Lasser galangal, 6 Candlenuts
• 1 tbsp Coriander, 1 tsp Pepper

Crunchy flakes ingredients:

• 75 gr Tapioca flour, 25 gr Rice flour, 1 Egg yolk
• 400 ml leftover Stock, ½ tsp Baking soda

Directions

• Rub the chicken with lime juice & salt; let it stand for 20 min; rinse & drain. Put chicken with other ingredients, spices paste, coconut milk & enough water to cover chicken in a big pot. Put the lid on & boil over high heat. Uncover the pot, turn the heat to low; cook until the chicken is tender & the stock becomes rather thick. Remove from the heat; lift the chicken; drain & set aside. Strain 500 ml of leftover stock into a container; let it cool completely.
• Heat frying oil. Fry chicken until the colour becomes golden brown. Turn the position over; fry the other side until golden brown. Remove from the heat; lift the chicken; drain & set aside.
• Crunchy flakes: Heat lots of oil in a non-stick wok until really hot. Combine all ingredients until the mixture becomes smooth. Ladle batter into the wok; swirl around the oil surface so the batter covers the surface evenly. Let it cook until the batter starts to set, forming a circle, still white & haven`t dry. Gently place a flat strainer under the batter (in the oil), to hold the chicken later on. Put chicken into the batter (above the strainer). Use a shovel spatula-frying utensil to fold the batter to cover the chicken. Fry & turn the chicken over; cook until the batter crisp & golden brown on both sides. Use strainer to lift the chicken from oil. Drain on paper towels. Stir the batter before using it; repeat the procedure for the rest of batter. You can also fry the batter without the chicken & serve the crunchy flakes with the chicken.
• Place the chicken & crunchy flakes in serving plate. Serve it with Green Chili Paste or Sweet & Spicy Fried Sambal and vegetables.
• * You can substitute the Tapioca flour with Corn starch.