Ayam Bali

Ayam Bali

Balinese-style fried chicken

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 onion, roughly chopped
2 garlic cloves
1 teaspoon fresh ginger, chopped
3 fresh red chillies, seeded and chopped
4 candlenuts or brazil nuts
1 tablespoon kecap manis
125ml peanut oil
1.25kg chicken wings and drumsticks
2 teaspoons dark palm sugar, chopped
2 tablespoons lemon juice
1/2 teaspoon salt
250ml coconut milk

Method

  1. Put the onion, garlic, ginger, chilli, candlenuts and kecap manis into a food processor and process to a smooth paste.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over high heat. Cook the chicken pieces until brown. Drain on paper towel.
  3. Pour off all but 1 tablespoon of the oil from the pan and cook the chilli mixture for a few minutes, stirring constantly. Add the palm sugar, lemon juice, salt and coconut milk and bring to the boil, stirring often. Reduce the heat to low, return the chicken to the pan and simmer for 25 minutes, or until the chicken is tender and the sauce has thickened. Serve with rice or fragrant rice, vegetables and other accompaniments.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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