Ayam Kacang Bukittingga (Peanut Chicken)

INGREDIENTS:

3 1/2 lb Chicken, in pieces
5 Shallots, peeled and finely
-sliced
4 Garlic Cloves, peeled and
-finely sliced
2 ts Ground Coriander
1/2 ts Ground Cumin
1 pn Of Sereh powder *
1 pn Of Laos powder *
1 pn Of grated Nutmeg
1 sm Cinnamon stick
1 Bay Leaf
1 ts Brown Sugar
Salt to taste
3 3/4 c Water
Oil for deep-frying

Put all the ingredients except Oil in a large heavy pan. Bring to a boil then lower the heat, cover, and simmer for about an hour, stirring occasionally Remove the chicken and leave to cool. Heat the Oil in a deep fryer to 350 deg. Fry the chicken a few pieces at a time for 10 minutes. Drain on paper towels. Serve hot.

* Available at Asian markets and in the Asian section of some supermarkets. If you can't find them don't worry, the recipe will still work OK.

The Javanese seem to like their chicken pretty well done and chewy. I prefer mine a little more tender and fry it for a bit less than ten minutes. It has been a while since I made this, but I believe about seven minutes is enough for me. This chicken is delicious and also good cold. Make lots of it.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip