Ingredient: 1 whole chicken (preferably free-range chicken) 1 liter of cooking oil 8 bay leaf stalk Koja (temurui) 4 pieces of pandan leaves, roughly sliced 1 cup boiled water 2 pieces green chili peppers Seasonings: 3 cloves garlic (3 cloves chopped, 3 cloves crushed) 3 pieces red onion 5 pieces chili A joint thumb (2 cm) turmeric A joint thumb (2 cm) ginger 1 teaspoon salt tamarind water, to taste
Method:
* Cut the chicken into 24-30 small pieces, then wash clean. If necessary, squeeze the water-remasdengan lime juice.
* Blend all ingredients, mix with 200 ml of boiled water.
* Enter the chicken pieces into the spices, and soak for 10 minutes.
* Heat oil in large skillet until it was boiling. Fry chicken until browned.
* All chicken should be immersed in the oil and do not get too coincide with one another. For best results, use a large frying pan, with 2 liters of cooking oil. Or, do not fry well, but little by little. (Remember: the success of this simple dish is very bergantungpada frying technique).
* Towards the chicken is cooked, insert the red onion slices, bay leaves Koja, pandan leaf, and green chillies. Continue to fry about three minutes.
* Remove and drain, and serve immediately in hot conditions.
Recipe obtained from: RM Aceh Rayeuk Jl. Banda Aceh-Medan 3.5 km Lueng Bata, Banda Aceh 0651 7409122
source: (http://food.detik.com/read/2011/03/14/171807/1591350/899/resep-ayam-ayam-tangkap)
