ayam goreng

Anita Jacobson presents ayam ungkep as the braised-then-fried chicken she also calls ayam goreng. The braise seasons the chicken first, and the frying stage gives its skin a crisp, golden finish.

Shallots, garlic, ginger, galangal, turmeric powder, coriander powder, salt and sugar are ground into the seasoning paste. Chicken pieces enter a pot with that paste, bruised lemongrass, makrut lime leaves and coconut water.

The pot comes to a boil, then cooks covered as the chicken braises. The cooked pieces are drained until dry enough for the next frying stage.

The chicken fries in a pot of oil until its skin is crisp and golden brown. This is a short finishing fry for meat already cooked in the braise.

Jacobson describes steamed white rice and a separate sambal as a familiar lunch or dinner plate. She also places this chicken among the savoury accompaniments to several Indonesian coconut-rice dishes.