East Java Fried Unkep Chicken Recipe (Ayam Ungkep Goreng)

This is a recipe for fried chicken with a typical East Javanese ungkep seasoning that uses a blend of turmeric, coriander, cumin, and garlic. Although it looks similar to Yellow seasoned chicken, ungkep chicken has a richer taste because the spices used are also more diverse and the ungkep (steamed) process.

Ungkep is the process of cooking on low heat so that the spices are perfectly absorbed until they get inside.

Unkep the chicken until it is wet (half wet) first. After that, you can store it in the refrigerator or fry it directly for friends to eat rice.

INGREDIENTS :

• 500 grams of chicken, cut and washed
• 1 liter of water
• 1 cm tamarind, take the water
• 3 bay leaves
• 5 lime leaves
• 6 tablespoons of cooking oil

Ground spices:

• 6 cloves of garlic
• 8 red onions
• 5 pecans, roasted
• 3 cm turmeric
• 3 cm young galangal
• 3 lemongrass stalks, take the white only
• 3 cm ginger
• 1 tablespoon coriander
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon nutmeg

HOW TO MAKE :

1. Boil the cleaned chicken with water, ground spices, lime leaves, bay leaves, salt, and tamarind. Cook until the chicken is tender and the spices absorb, then drain.
2. Make yellow spices by cooking the remaining cooking water until it shrinks. If it has shrunk, add cooking oil. Stir well, then turn off the heat. Set aside first.
3. Heat a large amount of cooking oil, then fry the chicken until the surface is dry and brown.

This is the recipe for fried chicken with ungkep spices, typical of East Java. 

Serve with chili sauce and the remaining yellow spices.