Ayam Gereng – Indonesia
(Indonesian Fried Chicken)
Preparation Cooking Method Chicken – Poaching in Coconut Milk
Final Cooking Method Chicken – Deep Frying
Yield – 12 portions at 4 oz/Portion
Station – Fryer
Advanced Preparation – Marinating the Chicken and Poaching the Chicken
Ingredients:
For Marinating the Chicken
3 lbs Chicken Thighs
½ oz Garlic, minced
1 ea 2-inch Piece of Turmeric, grated fine or microplained
2 tbsp Ginger, minced
2 ea 3-inch pieces of Lemon Grass, minced
2 oz Rice Wine Vinegar
2 oz Coconut Cream
1 tsp Salt
½ tsp Black Pepper
For Poaching the Chicken
3 cans Coconut Milk
3 ea Stalks Lemon Grass, crushed and tied
1 oz Ginger, sliced
1 ea 2-inch Piece of Turmeric, minced 1 tsp Salt
Marinated Chicken From Above, including the Marinate
For Deep Frying the Chicken
3 cups of Flour
2 tbsp Turmeric
2 tsp Salt
Poached Chicken From Above
Procedure:
For Marinating the Chicken
1. Combine the chicken thighs with the other marinade ingredients and mix well to
combine and then set into a non-reactive container and refrigerate overnight.
For Poaching the Chicken
1. Combine the coconut milk, lemongrass, ginger, turmeric and salt together in a pot
large enough to hold the chicken as well as the ingredients and bring these
ingredients to a simmer over a medium flame.
2. Once the coconut milk reaches a simmer add the chicken thighs and the marinade
and bring mixture to poaching temperature and maintain at poaching temperature
by controlling the heat for 45 minutes, adding water if necessary to keep the
chicken covered.
3. Once the chicken has poached for 45 minutes remove it from the heat and allow it
to cool slowly in the poaching liquid. 4. Once the chicken has cooled remove it from the coconut milk mixture and set
aside in the refrigerator for service.
For Deep Frying the Chicken
1. Preheat the deep fryer to 360-370 degrees
2. Combine the flour, turmeric and salt together and mix well.
3. Pat the cooked chicken dry with a clean paper towel and then coat the chicken in
the seasoned flour.
4. Deep fry the chicken in the fryer until the chicken becomes golden and then
remove from the oil and set on paper towels before serving.