Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, ayam goreng ketumbar - coriander fried chicken. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Ayam Goreng Ketumbar - Coriander fried chicken is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Ayam Goreng Ketumbar - Coriander fried chicken is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook ayam goreng ketumbar - coriander fried chicken using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Ayam Goreng Ketumbar - Coriander fried chicken:

1. Make ready 20 pieces Chicken wings about
2. Prepare 3 cloves garlic
3. Prepare 3 tablespoons coriander seeds
4. Prepare 1 cm ginger
5. Get 2 Bay leaves
6. Prepare 2 kaffir lime leaves
7. Take 1 stalk lemongrass, bruised with handle of knife and tied in a knot
8. Take 2 cups water
9. Make ready 1 teaspoon salt
10. Make ready Oil for deep frying

Steps to make Ayam Goreng Ketumbar - Coriander fried chicken:

1. In mortar and pestle, grind coriander seeds, garlic cloves and ginger and salt until it turn into a paste.
2. Add the paste, chicken wings, bay leaves, kaffir lime leaves, lemongrass and water to a large pot and bring to boil over medium high flame. Add salt if needed. Reduce heat to medium low and simmer about 30 minutes or until liquid is reduced and the chicken is cooked through. Remove the chicken from the pot and set aside to cool.
3. Heat about 2 inches of oil in a deep fryer, skillet or wok. Add the wings and fry until golden brown and crispy on the outside. Turning occasionally to cook brown on all sides.
4. Drain the wings on paper towel. Skim any crumbs or crispy bits from the oil and sprinkle them over the wings as a garnish.
5. Serve hot or at room temperature with steamed rice and a simple salad and also a sambal.

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