Ayam Gereng – Indonesia

(Indonesian Fried Chicken)

Preparation Method Chicken – Poaching in Coconut

Final Cooking Method Chicken – Deep

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 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 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 . 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 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.