Title: Ayam Gereng (Indonesian Fried Chicken)
Categories: Indonesian Chicken Ceideburg
Yield: 4 Servings
| 1 | md | Chicken |
| MARINADE |
| 1/2 | c | Tamarind water |
| 1 | tb | Clear soya sauce |
| | | A pinch of chilli powder |
| 1 | ts | Ground ginger |
| 1 | ts | Ground coriander |
| 1 | | Clove garlic, crushed |
| | | A pinch of turmeric |
The name means simply 'fried chicken', and that is all it is. The
marinade, however, gives it a characteristically Indonesian flavour.
Marinate the pieces of chicken in this mixture for 2 hours, turning them
from time to time. Strain the chicken, so that the marinade drips away from
it. Then deep-fry the portions, 4 or 5 at a time. Chicken fried in this
way is excellent with Nasi Goreng. [Nasi Goreng is fried rice. S.C.] Makes
4 servings. From "Indonesian Food and Cookery", Sri Owen, Prospect Books,
London, 1986." ISBN 0-907325-29-7. Posted by Stephen Ceideberg; March 1
1993.