Ayam Tangkap

Material contents :1 whole chicken (preferably free-range chicken)1 liter of cooking oil8 sprigs of bay leaves Koja (temurui)4 pieces pandan leaves, sliced1 cup of boiled water2 green chiliesSeasoning:3 cloves garlic (3 cloves chopped, 3 cloves of mashed)3 shallots5 pieces of cayenne pepper1 vertebra thumb (2 cm) turmeric1 vertebra thumb (2 cm) ginger1 teaspoon salttamarind water, to taste

How to make:
    24-30 Cut the chicken into small pieces, then wash clean. If necessary, squeeze-remasdengan lime juice.
    Puree all ingredients, mixed with 200 ml of lukewarm water.
    Enter the chicken pieces into the seasoning, and soak for 10 minutes.
    Heat the oil in a large skillet until absolutely boiling. Fried chicken until browned.
    All chickens must be immersed in the oil and do not get too coincide with each other. For best results, use a large frying pan, with 2 liters of cooking oil. Or, do not fry all at once, but little by little.
    Towards the chicken cooked, add sliced ​​onion, bay leaves Koja, pandan leaves and green chillies. Continue to fry about three minutes.
    Remove and drain, and serve immediately in hot conditions.