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Lemon mint chicken

  

Ayam panggang
 
  • 600 GRAM CHICKEN BREAST
  • 2 LEMONS
  • 200 GRAM RICE NOODLES
  • 200 GRAM CARROTS, cut in thin strips
  • 1/2 CUCUMBER, cut in thin strips
  • HANDFUL OF MINT, chopped
  • 2 CLOVES GARLIC, chopped
  • 5 TBSP FISH SAUCE
  • 1 TBSP SUGAR
  • 1 CHILI PEPPER, chopped
  
  • 1 KG CHICKEN DRUM STICKS
  • 1 CUP COCONUT MILK
  • 1/2 CUP KECAP MANIS
  • 2 TSP SAMBAL OELEK
    •
  • 3 CANDLENUTS
  • PIECE OF GALANGAL, sliced
  • PIECE OF TURMERIC ROOT, sliced (or 1/2 tsp powder)
  • 2 TBSP PALM SUGAR
  • 1 ONION, chopped
  • 3 CLOVES GARLIC, chopped
    •

Cut the zest of 1 lemon in thin strips. Squeeze the juice out of both, mix with the fish sauce, chili, garlic and sugar and marinate the chicken two hours. Fry the chicken 10 minutes on both sides. Add the remaining marinade and cook on high heat until liquid has evaporated. Soak the noodles. Arrange the noodles on a plate and put the chicken on top, followed by carrots, lemon zest and cucumber. Sprinkle with mint.

Grind the candlenuts, galangal, onion, palm sugar, turmeric and garlic with a little oil and stir-fry the paste a few minutes in hot oil. Add the coconut milk and simmer for 5 minutes; add the chicken and simmer half an hour. Take the chicken out and allow it to dry for half an hour. Brush the drumsticks with kecap and sambal and grill 4 minutes on each side.

 

 


As we had guests for dinner, I had prepared everything beforehand. A bunch of mint leaves was ready to be cut before serving. My kitchen-help threw it out, thinking it was worthless weed of some sort. I could barely manage to rescue one or two leaves, but nobody missed it.