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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, and lemongrass. Mix well.
Cover the pot with the lid.
Simmer the chicken for 10 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).