This is the traditional and the most common way of Indonesians preparing Fried Chicken. The main spices used in this style of fried chicken is garlic, ginger, candlenuts, coriander, pepper and of couse turmeric that will gives the yellow colour. You can go with only those spices I mentioned if you cannot find the other spices required in the real recipe.
There are two phrase of cooking the chicken. First is simmering the chicken along with the paste-spices and water. And the second one is the deep-frying. The simmering part make the chicken already cooked and tender. We just need a short deep frying to make it dry.
1 whole chicken, cut into 8 pieces
1 piece of lemongrass, take only the white part, and crush it.
2 salam leaves (indonesian bay leaves)
1 cup of water
oil for deep frying
1 tsp coriander seeds
2 inches fresh turmeric (1/2 tsp turmeric powder)
3 inches galangal
2 inches ginger
1 tsp white pepper
Marinate the chicken pieces in the pasted-spices for about 1 hour. In a pot, boil the chicken along with the spice paste with low heat. Add salt, lemon grass, salam leaves and water. Cook with a lid until all the water has gone in low heat.
Remove from stove and let it cool.
Heat enough cooking oil in a pan. Deep fried the cooked chicken pieces until golden yellow. Remove from oil, and drain it with kitchen towel.
The best way to enjoy this dish is with hot steamed white rice, accompanied with 'lalap' (fresh raw vegetables : cabbage, cucumber, kemangi leaves, and sliced tomato). And don't forget the hot red chilli Sambal (remember... Sambal not Sambar ;-p).