做法
- 把红葱头、大蒜、石栗、姜黄、姜和南姜加少量水搅成顺滑酱。
- 在宽锅中加热2大勺油。把bumbu酱与芫荽粉和白胡椒炒5分钟至颜色加深、油浮出。
- 加鸡块、香茅、salam、青柠叶、椰水、棕榈糖和盐。液体应到鸡的一半;如需要加水。
- 煮至小火微沸。盖盖煮30到35分钟,中途翻一次,至肉叉子可碎、液体显著减少。Bumbu应裹住每块。
- 把鸡块捞出,用厨房纸擦干——湿鸡下油会蒸而非炸。预留剩余汁作旁边调料。
- 把油加热到180°C。把鸡块分批炸4到5分钟至酥脆深棕红。腌料在油中焦糖化产生漆面外。在沥油架上沥干。立即配sambal terasi、热米饭和一小碟收浓的烹饪汁上桌。
Common questions
Can 卡拉桑炸鸡 be made ahead?
卡拉桑炸鸡 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 50 minutes.
Is 卡拉桑炸鸡 spicy?
卡拉桑炸鸡 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 卡拉桑炸鸡 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 卡拉桑炸鸡 to make at home?
卡拉桑炸鸡 sits at intermediate difficulty — total time about 80 minutes. The ingredients are not unusual but the timing requires attention.
Can 卡拉桑炸鸡 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Ayam goreng Kalasan以中爪哇日惹附近的卡拉桑地区命名——原始配方来自1970年代当地Kalasan家族建立的一家warung,他们完善了两步技法。用椰水(非椰浆)是地区指纹;它增加甜味而无脂肪——脂肪会阻止第二次炸的酥脆。印尼炸鸡是一类——ayam goreng Kalasan、Padang、kremes(配酥脆香料碎)——每个地区都说自己最好。
