INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
INDONESIAN-STYLE BREAST OF CHICKEN
Provided by Pierre Franey
Categories dinner, easy, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the chicken in a mixing bowl. Add salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic. Blend well so that the pieces are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
- Heat the oil in a skillet large enough to hold the pieces in one layer without crowding. Over medium heat, add the pieces of chicken and cook until browned on one side. Turn the pieces and reduce the heat to medium high. Cook until done. Total cooking time is about 10 minutes. After the pieces are cooked, transfer them to paper towels and keep them in a warm place. Serve hot.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 1 gram, Sodium 385 milligrams, Sugar 1 gram, TransFat 0 grams
ERIN'S INDONESIAN CHICKEN
This is an all time favorite that has lasted me from grade school through adulthood. I've served it to just about everyone I know and have received nothing but rave reviews!
Provided by ERINPETERSON
Categories World Cuisine Recipes Asian Indonesian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
- Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
- Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
- Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 58.1 g, Cholesterol 59.4 mg, Fat 18.6 g, Fiber 6.4 g, Protein 35.4 g, SaturatedFat 3.8 g, Sodium 322 mg, Sugar 7.8 g
FRIED CHICKEN (AYAM GORENG) - INDONESIAN STYLE
I love my chicken and I especially love the different ways the Indonesians cook it. When I was over there last time I asked for the recipe. Bear in mind they get the spices from the market and use a mortar & pestle to crush them, but I just use store bought and crushed! - I cook the chicken in a frypan with olive oil to seal the seasoned chicken and then pop it in the oven for about 20 - 30 minutes (depending on the thickness) to cook it through. However the quicker option would be to deep fry it (if you can afford the calories!!!). Chicken done this way is great served with Nasi Goreng (Indonesian Fried Rice). I hope you enjoy.
Provided by ozzygirl
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Marinate the pieces of chicken in this mixture for 2 hours, turning them from time to time.
- Strain the chicken, so that the marinade drips away from it.
- Deep fry chicken OR pan fry the portions until sealed and cooked on the outside and then cook in oven at 180 degrees for 30 minutes.
Nutrition Facts : Calories 14.4, Fat 0.3, Sodium 505.3, Carbohydrate 2.3, Fiber 0.7, Sugar 0.2, Protein 1.3
INDONESIAN FRIED CHICKEN
More flavor and less grease than normal fried chicken! Note that lemon grass stalks may be hard to find... omit if you can't find them, or use a dash of lemon juice (not too much though). We grow our own.
Provided by Da Huz
Categories Chicken Thigh & Leg
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Put shallots, garlic, ginger, turmeric, and lemon grass in a blender and process into a paste.
- Put soy sauce, water, and sugar into a large frying pan. Heat (to help sugar dissolve).
- Put chicken thighs in frying pan and cover with paste. Simmer, uncovered, until cooked (20-30 minutes). Turn about halfway through to ensure even cooking.
- Heat enough vegetable oil to deep-fry the chicken. Oil must be VERY hot - almost to the smoke point.
- Remove chicken thighs, season with salt and pepper, and deep-fry 6-8 minutes until surface is crisp and golden.
- While deep-frying chicken, heat the remaining water and drippings to thicken. Use this as a dipping sauce for the chicken.
Nutrition Facts : Calories 229.5, Fat 14.5, SaturatedFat 4.1, Cholesterol 79, Sodium 410.6, Carbohydrate 6.6, Fiber 0.5, Sugar 2.4, Protein 17.4
MIE GORENG - INDONESIAN FRIED NOODLES
This tasty noodle dish is the same one my mom used to make for me when I was growing up. It's definitely comfort food. You can alter it with adding your favorite meats and veggies.
Provided by Fellicia R
Categories World Cuisine Recipes Asian Indonesian
Time 35m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
- Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
- Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 34 g, Cholesterol 43.1 mg, Fat 14.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 4.9 g, Sodium 1824.3 mg, Sugar 2.5 g
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5/5 (1)Servings 4Cuisine IndonesianCategory Main Course
- Grind shallots, garlic, galangal, turmeric and ginger with pestle and mortar or spice grinder until smooth and evenly mix.
- Place chicken into a pot, then add water, spice paste, salt, bay leaves, white pepper, lemongrass, and keffir lime leaves. Mix well.
- Simmer the chicken for 15 minutes, open the lid then turn the chicken over so that all sides are seasoned. Cover the pot with the lid then simmer again until water evaporates about 10 more minutes. Turn off the heat. Set aside.
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