This is a slight twist of an Indonesian dish I fondly grew up with. Galangal has its magic of making a dish aromatic, savory – and addictive, too. Use organic chicken when possible.
Chicken Fillet, 500 gr (choose certified antibiotic-free, free-range chicken)
Galangal, 4-5 fingers, grated
Turmeric, 2-3 fingers, sliced and ground
Lemongrass, 2 stalks, sliced and ground
Ginger, 1 finger, sliced and ground
Garlic, 5 cloves, sliced and ground
Salt and Pepper
Coconut Oil for deep-frying, 1.5 cups
Wash chicken clean.
Ground turmeric, lemongrass, ginger and garlic in a food processor. Leave galangal grated.
In a mixing bowl, season chicken with all herbs and spices, salt and pepper.
Cover and keep in the fridge for 1-2 hours.
Boil chicken along with the seasoning in a covered pot. Drizzle lime. Lower heat when near boiling point.
Simmer for 10 more mins, then remove the chicken pieces from
pot with a thong.
Heat coconut oil in a pan. Fry chicken together with bay leaves with medium heat. Lower heat, cook for another 5 minutes.
Remove chicken with a thong. Drain oil before transferring to a serving dish.
Strain the aromatic chicken seasoning from pot. Set aside.
Fry the chicken seasoning last. Drain oil, combine seasoning with chicken. Serve.