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Use whole chicken.
Provide garlic.
Prepare coriander (I use a lots).
Provide turmeric powder (3 cm fresh turmeric).
Prepare gingger.
Use young galangal.
Use lemon grass, bruised.
Provide salt.

Short Tips:

- Do not concern about sharp knives. Will they give you a nasty cut? absolutely. But dull knives are perpetually proven to be more dangerous because they are more prone to slip when cutting, that makes the possibility of cutting yourself higher. If you decide to keeping knives sharp, you must also learn how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

Combine the chicken with lemongrass and also the coarsely ground spices. Put it in the skillet and pour enough water into it. Then cook and braise for about 15 minutes or until the chicken broth is reduced and the chicken is half tender. Cook using medium heat..
After that, reduce the heat and cover. If the water starts to shrink, pour in the remaining water gradually, stirring occasionally, and cook until the spices are absorbed and the meat is evenly tender..
Remove the chicken that has been covered in the pan. Then put in a container or bowl and set aside temporarily..
Prepare a skillet on the stove over medium heat and pour the cooking oil into it. Wait for the oil to heat evenly. Deep fry the chicken until cooked and browned. After cooking remove and drain the oil first..
Serve with Nasi goreng or Fried Noodles or just rice or any side dish you like..

The spiced crunch is made from the chicken stock that is fused with the aromatic spices and rice flour. When Indonesians mention ayam goreng (fried chicken), what we really mean is ayam ungkep, and you can use the term interchangeably. Ungkep translates to braising, and the name reflects the fact that what we fry is not raw chicken, but chicken that has been braised in a pot of broth filled with spices. Bumbu Goreng Kuning (dihaluskan) : Bawang merah Bawang putih kunyit jahe kemiri ketumbar bubuk gula jawa asam jawa serai garam penyedap rasa. Sebagai saran dari Chef Dadang, seorang chef yang ahli dibidang kuliner Nusantara, menguleg bumbu halus lebih membuat citarasa khas rempah.

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