How to make galangal fried chicken

Prepare 1 chicken cut into 6 or 8 pieces. Wash and pat dry. Season with 1/2 tsp of salt and 1 tsp of ground white pepper. Marinate for 10-15 mnts

Grind together: 5 candlenuts (toasted), 6 shallots, 5 garlics with 1 tsp of salt. Set aside. Note: subtitute candlenuts with whole almonds if you dont have ones

Wash, pat dry and peel: 200gr of fresh galangal. Grated. Set aside

Wash, pat dry and peel: 50gr of fresh ginger. Grated. Set aside

Wash, pat dry and peel: 50 gr of fresh turmeric. Grated. Set aside. Note: use glove when cut, peel and grated turmeric since it may turn your fingers into yellow :)

Prepare 1-1.5 cm tamarind with 1 tbsp of water. Set aside

Prepare a wok or sauteing pan. Add in the grated galangal and ginger

Add in the blended shallots, garlics and candlenuts. Add in the grated turmeric. If you use dried groud turmeric, subtitute the grated turmeric with 2 tsp of ground turmeric

Add in 2 stalks of lemongrass. Bruised the white part

Add in 2 Indonesian bay leaves (daun salam)Or just use the usual ones if you dont have Indonesian bayleaves

Add in 3-4 kaffir lime leaves. Tear the leaves

Add in the tamarind water. Do not include the tamarind

Add in 1/2 tsp of ground corriander seed

Add in 1/2 tsp of ground white pepper

Add in 1/2 tsp of sugar and 1/2 tsp of salt

Add in the marinated chicken

Stir to combine. Let them rest for 10-15 mnts

Add in 175ml of water or coconut water. Coconut water will infuse more sweetness to the chicken mixture

Stir to combine. Put the wok or sauteing pan on medium heat.

..... to boil. Turn the heat to low. Let it simmer for about 25-30 minutes until the liquid and the spices are well absorbed. Turn off the heat.

Transfer it to another bowl and set aside to cool. After it is cool, you can start to fry it (deep fried) or save it for future used (for the 2nd option, make sure the chicken is completely cool)

If you want to save some or use it in the future, u can put it in a plastic food storage container and put in the fridge. In my experience, 2 weeks in the fridge, and 1 month in the freezer still good

Heat some oil on medium fire and fry the chicken. Start by frying all the chicken then the galangal spices. Cover the pan with a lid coz there might be some small explosion from the spices.

Cook for about 3 minutes on each side. Note: shallots give us beautiful fragrant and flavor, but some people omit the shallots coz shallots tend to make the fried chicken easily browned.

Topped fried chicken with the galangal spices. Enjoy with warm jasmine rice or celebration yellow rice :) hope you like it