Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare 1 stalk of lemongrass, take the bottom white part and discard the green skin, then roughly chop. Prepare 3 cm of galangal and 2 cm of ginger. Put all ingredients into a chopper with 3 tablespoons of water, and blend until smooth.
Watch out
Make sure to use only the white part of the lemongrass so no bitter taste gets mixed into the smooth paste.
Wash your hands thoroughly after handling raw chicken to avoid cross-contamination.
Put 1 pejantan chicken (650 g, cut into 4 parts) into a pan. Pour in 1 sachet of Bumbu Desaku Marinasi, 250 ml of water, and the previously chopped spice paste. Mix well so the seasoning spreads evenly over the chicken.
Watch out
Make sure the chicken pieces are arranged neatly and the skin is not torn so the final appearance remains attractive.
Move the pan to the stove on high heat until the water boils. Once boiling, flip the chicken so the color is even. Reduce the heat to low, and simmer the chicken for 45 minutes until the water reduces and the chicken is tender, flipping occasionally.
local_fire_departmentHigh heat initially, then low heat for 45 minutesWatch out
Do not let the water dry up too quickly
if the heat is too high during simmering, the bottom may burn before the meat is tender
Add 2 teaspoons of Garlic Powder into the pan with the chicken. Mix well and continue cooking over low heat while flipping until the water is completely reduced and the chicken is fully cooked.
local_fire_departmentLow heatWatch out
Make sure the garlic powder is mixed evenly so the savory aroma absorbs into all parts of the chicken without clumping.
Turn off the stove, remove the chicken from the pan, and let it cool completely at room temperature.
Watch out
Do not fry the chicken while it is still hot because the moisture inside will cause the oil to splatter violently.
Hot oil can splatter, gently slide the chicken in from the edge of the pan to avoid splashes.
Heat a frying pan on the stove, pour in 500 ml of cooking oil and ensure the oil is truly hot. Put the chicken in, fry briefly for 2 to 3 minutes over medium heat until golden yellow, then remove and drain.
local_fire_departmentMedium heatWatch out
Fry for a short time only because the chicken is already cooked during simmering
frying too long will make the meat dry and hard
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