Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, galangal fried chicken. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Galangal fried chicken is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Galangal fried chicken is something that I’ve loved my whole life.
Start by frying all the chicken then the galangal spices. Cover the pan with a lid coz there might be some small explosion from the spices. This food is pleasing everyone easily.
To begin with this recipe, we must prepare a few components. You can have galangal fried chicken using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Galangal fried chicken:
- Get Chicken… its really up to you
- Make ready Galangal
- Prepare Terasi
- Take Salt
- Prepare Sugar
- Prepare Turmeric
- Get Lemongrass
- Get Red onion
- Make ready Garlic
- Take Basil
- Prepare Pepper
- Prepare Celery
This dish serves with fried shredded galangal sprinkled on it and goes perfectly with steamed rice and chilli sauce. Combine chicken with ground spices and shredded galangal and mix thoroughly. Heat oil in wok or use a frying pan and fry the chicken. The Best Galangal Chicken Recipes on Yummly
Instructions to make Galangal fried chicken:
- Chop roughly basil n celery
- Mix all ingridient (leaves basil & celery) with 100ml of water. Blend it rough.
- Boiled the chicken with crushed garlic and lemongrass around 45minutes with small fire
- Mix all the blended ingridient, also basil & celery with the chicken. Leave it refrigerated 1 night
- Fry it until the color turned brown….
Chicken Soup With Cocont Milk, ต้มข่าไ Chicken Soup With Cocont MilkCasseroles et claviers. coriander leaves, galangal, chicken breasts, coconut. Galangal is a root from the ginger family that looks a bit like a knobbly Jerusalem artichoke. It is widely used in South-East Asian cuisine, particularly Thai cookery and is an important ingredient in Thai. Galangal is a little bigger - it also has a shinier, whiter skin than ginger's soft brown coating. It's much, much harder than ginger, too; ginger is usually juicy and soft enough to be grated with a ceramic grater.
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