Tuesday, February 7, 2012

Lemon Grass Fried Chicken

Coconut rice has become one of our national dishes, mainly because of its adaptability to be eaten at any hour of the day; it can be eaten for breakfast, lunch, dinner or even supper.  The humble breakfast food has evolved from being a simple dish consisting of coconut rice, some 'sambal', fried anchovies and sliced cucumber into an elaborate meal that may contain side dishes of chicken, beef, mutton, squids, prawns, eggs and an array of vegetables.  

We often have Coconut rice in our household as well, especially when we expect a busy day, like today, and cooking several dishes for lunch just would be so exhausting.  So, today we prepared Coconut rice, with a sweet 'sambal' (we'll cover that recipe in another entry!) and some cucumbers.  And as my children prefer their Coconut rice with fried chicken, today I decided to prepare Lemon Grass Fried Chicken (my version, of course!) to go with the rice.  

  • 1 chicken, about 1 1/2 kg, cut into 14 portions
  • 6 fat lemon grass. sliced
  • 6 cloves garlic, sliced
  • 3 thumb-size ginger, sliced
  • 1tsp cumin powder
  • 1tsp coriander powder
  • 1tsp turmeric powder
  • Juice of 1 lime
  • 1 chicken stock cube
  • Salt and pepper to taste

First, blitz everything, except the chicken pieces, in a blender.  Then marinade the chicken with the mixture for at least one hour.  Take out the chicken pieces and sieve the marinade.  Discard the liquid and keep the fiber from the ingredients.  Deep fry the chicken pieces along with the fiber.  When chicken is cooked, put on paper towels along with the fried fiber from the marinade.  Serve together while still hot.

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