Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, ayam goreng ketumbar - coriander fried chicken. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Ayam Goreng Ketumbar - Coriander fried chicken is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Ayam Goreng Ketumbar - Coriander fried chicken is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook ayam goreng ketumbar - coriander fried chicken using 10 ingredients and 5 steps. Here is how you cook it.

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

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