12958 Serves 8 Wed Aug 06 08:13:49 -0700 2008 Tue Feb 03 09:24:14 -0800 2009 Licensed http://www.chow.com/recipes/12958 Tue, 03 Feb 2009 17:24:14 GMT Indonesians love fried and broiled chicken, and each region has its own way of cooking and seasoning it. Common to all regional variations is the practice of first simmering the chicken in herbs and spices with coconut milk, tamarind, or soy to flavor the meat and keep it moist. The chicken is then fried, broiled, or grilled to make it crisp. It is quite possible that the Javanese make the tastiest fried chicken in the world.

]]>

Rub the chicken drumettes with 1 teaspoon [5 mL] of the salt and the lemon juice and allow to marinate for 10 minutes. Rinse briefly under cold water, drain, and pat dry.

Blend or process the remaining salt, the onion, garlic, macadamia nuts, chiles, coriander, turmeric, and chicken stock.

Pour this mixture over the chicken pieces in a saucepan, then add the tamarind liquid, galangal, and lemongrass. Cook over medium heat for 20 minutes, turning periodically, or until most of the liquid has evaporated. Remove the chicken and drain, reserving the cooked spice mix.

Fry the chicken drumettes in 360°F [180°C] oil for about 5 minutes, or until crisp and golden brown. Drain on paper towels.

Dab the chicken drumettes with reserved spice mix and serve 3 or 4 drumettes per person, warm or at room temperature.

]]> http://www.chow.com Arthur L. Meyer 50 Main 24 to 36 chicken wing drumettes (depending on size)

]]> 1 tablespoon [15 mL] salt

]]> Juice of 1 small lemon

]]> ½ onion, sliced

]]> 3 garlic cloves, minced

]]> 6 macadamia nuts, chopped

]]> 2 fresh hot chiles, diced

]]> 2 teaspoons [10 mL] ground coriander

]]> ¼ teaspoon [1 mL] ground turmeric

]]> ½ cup [120 mL] chicken stock

]]> 3 tablespoons [45 mL] tamarind liquid

]]> 2 slices galangal

]]> 1 stalk lemongrass, cut into 2-inch [5-cm] pieces, diced

]]> ½ cup [120 mL] vegetable oil, for frying

]]>