Ingredients:
- 1 kg chicken, cut into pieces
- 6 pcs bay leaves
- 4 cm galangal, crushed
- 1 tbsp salt
- 800 ml water
- 8 cloves garlic
- 4 cm turmeric
- 1.5 tsp coriander powder
- Vegetable oil, for frying, as needed
For the crumb / kremesan:
- 265 ml chicken stock (from simmering the chicken)
- 100 gr tapioca starch
- 3 tbsp rice flour
- 1.5 tsp baking powder
- Vegetable oil, for frying, as needed
Instructions:
Using food processor or mortar and pestle, blend the garlic, turmeric, and coriander powder until they have smooth consistency.
In the pan, put the chicken, blended spices, bay leaves, galangal, salt, and water. Stir well and cook until the chicken is tender (turn the heat down after boiling) and the water has been reduced. Turn off the heat.
Take the chicken out and set the remaining water aside.
Heat the vegetable oil in the wok. Fry the chicken with medium heat until it turns brownish. Take it out of the oil and drain.
To make the crackling crumbs, filter the chicken broth (from simmering the chicken) until it is 265 ml.
Put the tapioca starch, rice flour, and baking powder into the broth. Stir to mix them until smooth.
In a wok, heat plenty of oil. Fried the mixture by sprinkling it in a circular motion onto the hot oil. Let the mixture cooked without stirring and wait until it turns brownish. Take them out of the oil and drain.
Ready to be served with rice and sambal ;)
Tips: To get crispier crumbs, you can add the amount of rice flour to taste.
*Thank you Jason Chang/Warung Makan for sharing the recipe :)
