Kompas.com – Cooking a practical dawn menu but still delicious is a challenge. One option that can be tried is a tasty and crispy galangal fried chicken.
Reporting from various sources, galangal fried chicken has a distinctive taste from the spices of the archipelago.
Besides being delicious, this dish can be stored for a long time and remains delicious when heated again.
Check out the galangal fried chicken recipe, quoted from the book “500 Delicious Recipes for Nusantara Taste“(2009) The work of the orchid kitchen team published by the Publisher of the Anggrek.
Also read: Galangal Fried Chicken Recipe, Food Prep for Boarding Child Sahur
Why is Galangal fried chicken suitable for dawn?
At dawn, many people look for side dishes that are practical and easily heated. Galangal fried chicken is the right choice because it can be made in large quantities and stored in the refrigerator.
The spices in the seasoning also help maintain food endurance, so it remains delicious even though it is not immediately consumed.
With a crispy texture and a typical galangal aroma, this fried chicken is suitable to be eaten with warm rice.
Also read: Recipe for Fried Chicken Blankets, Savory and Krispi Side side dishes ideas
Tips for storing galangal fried chicken to last long
To keep it delicious even though it is stored for a long time, galangal fried chicken needs to be stored properly.
After frying, let the chicken completely cold before putting in an airtight container.
Store in the refrigerator if you want to be consumed within a few days or in the freezer for longer storage.
When it will be eaten, just reheat in the oven or frying without oil to keep it crispy.
Also read: Butter Fried Chicken Recipe, Chinese New Year Menu
Material:
- 1 chicken, cut into 8 parts
- 200 ml of water
- 1 lemongrass, memor
- 6 cloves of shallots
- 4 cloves of garlic
- 5 hazelnut
- 2 cm turmeric
- 1 cm galangal
- 1 teaspoon salt
Also read: Krispi Fried Chicken Recipe, Complete with Kremesan
How to make galangal fried chicken
1. Blend the spices and coat the chicken
Blend the onion, garlic, hazelnut, turmeric, galangal, and salt to form a fine paste. Lum the spices to the entire surface of the chicken evenly. Leave it for a few minutes to soak.
2. Cook the chicken over low heat
Put the chicken into the pan with lemongrass and water, then cook over low heat. Let the chicken cooked slowly until the water shrinks and the spices are absorbed perfectly into the meat.
3. Separate the chicken from the spices
After the chicken is cooked, separate from the seasoning and drain. Save the remaining seasoning to be fried later as a sprinkling.
