Ayam Goreng Dengan Oat..
2 stalks lemon grass, thinly sliced
3 shallots, sliced
2 cloves garlic, sliced
2 cm ginger, sliced
1 tsp salt
½ tsp ground pepper
½ tsp ground turmeric powder
1 Tbsp coriander seeds, roughly crushed
600 g chicken (preferably drumsticks, thighs and wings)
150 g Quaker instant oatmeal
50 g plain flour
Oil for frying
- Place lemon grass, shallots, garlic, ginger, salt, ground pepper and turmeric in a small electric chopper or blender and blend to a fine paste, adding as little water as possible. (Alternatively, pound ingredients together in a mortar and pestle.) Stir in coriander seeds.
- Pat chicken dry with paper towels and place in a bowl with the prepared marinade. Mix well and set aside for 30 minutes.
- Meanwhile, combine Quaker instant oatmeal and flour together in a large bowl. Working one piece at a time, dip chicken in the oatmeal mixture, patting it in well. Gently shake off any excess.
- Heat oil in a wok to a depth of about 4 cm over medium heat. Fry chicken, a few pieces at a time for about 6 – 7 minutes per side. Drain well in a wire basket. Serve hot.