Indonesian fried chicken or ayam goreng is everyone's favorite dish in my home. The skin so crispy and the chicken is flavorful to the bone.
Grind shallots, garlic, galangal, turmeric and ginger with pestle and mortar or spice grinder until smooth and evenly mix.
Place chicken into a pot, then add water, spice paste, salt, bay leaves, white pepper, lemongrass, and keffir lime leaves. Mix well.
Cover the pot with the lid. Bring to boil. After boil, reduce the heat to low.
Simmer the chicken for 15 minutes, open the lid then turn the chicken over so that all sides are seasoned. Cover the pot with the lid then simmer again until water evaporates about 10 more minutes. Turn off the heat. Set aside.
In a new pot fry the chicken with cooking oil at 170° C until golden brown.
After the fried chicken is cooked, rest it on a cooling rack to remove excess oil.
Serve with warm rice and sambal (optional).
Your salt may have different saltiness. Make sure to check it. After simmering it should be slightly over salted because the saltiness will be reduced naturally when frying.