Guy Fieri Tries Ayam Kalasan (Ginger Fried Chicken) | Diners, Drive-Ins and Dives | Food Network

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This tender, Indonesian-style chicken leg is fried in a crunchy ginger coating and we're hungry just thinking about it.

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Ayam Kalasan (Ginger Fried Chicken)
Level: Intermediate
Total: 2 hr 45 min
Active: 40 min
Yield: 10 servings


1 cup candlenut
1 cup sliced galangal
1 cup sliced ginger
1 cup fresh turmeric
1 tablespoon turmeric powder
1 stalk lemongrass
10 chicken quarters
One can coconut milk
Oil, for deep-frying
Cooked jasmine rice and Sambal Terasi (recipe follows), for serving

Sambal Terasi:
3 cups red peppers
1 cup Thai chiles
1 cup lime leaves
1 cup shallots
1 cup ripe tomatoes
1/2 cup sugar
3 tablespoons paprika
2 tablespoons shrimp paste
1 tablespoon salt
Oil, for sauteing


Special equipment: a wok

Blend candlenut, galangal, ginger, fresh turmeric and turmeric powder together into a paste in a food processor.

Fill a large stockpot halfway with water with the lemongrass, ginger paste and salt to taste and bring to a rolling boil, then add the chicken.

Cook on medium heat for 1 hour, then add the coconut milk and cook another hour.
Remove chicken and strain the solids from the stock. Save stock for soup!
Add oil for deep frying to a wok. Heat oil, then fry chicken and ginger paste until crispy golden brown. Sift out crispy ginger flakes and serve with the chicken.

Serve with jasmine rice and Sambal Terasi.

Sambal Terasi:
Yield: 20 servings
Blend peppers, chiles, lime leaves, shallots, tomatoes, sugar, paprika, shrimp paste and salt into a chunky paste in a food processor.

Cover a pan in oil, then heat and saute paste until it becomes thicker and darker, 4 to 5 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Guy Fieri Tries Ayam Kalasan (Ginger Fried Chicken) | Diners, Drive-Ins and Dives | Food Network
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