Ingredients for Ayam Bali With Chicken Legs
- 1 medium onion, roughly chopped
- 4-6 cloves garlic
- 2-3 inches fresh ginger, peeled and roughly chopped
- 2-3 red chilies (bird's eye), or to taste
- 1/4 cup unsalted peanuts
- 1/4 cup dark soy sauce
- 1/4 cup peanut oil
- 6 chicken legs
- 1 can (13.5 oz) coconut milk
- 1 tablespoon lemon juice
- Salt, to taste
- 2 tablespoons palm sugar
- 1 cup chicken broth
- 2 tablespoons kecap manis
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- Black pepper, to taste
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How to Make Ayam Bali With Chicken Legs
- Combine onion, garlic, ginger, chilies, peanuts, and dark soy sauce in a blender. Blend until completely smooth.
- Remove the skin from the chicken legs.
- Marinate the chicken legs in the spice paste for at least 2 hours (or preferably overnight) in the refrigerator.
- Heat the vegetable oil in a large, deep frying pan or wok over medium-high heat.
- Add the marinated chicken legs to the hot oil and fry, turning occasionally, until evenly browned on all sides.
- Remove the chicken legs from the pan and set aside, keeping warm.
- Add the remaining spice paste to the frying pan and stir-fry for 5 minutes, until fragrant.
- Pour in the chicken broth, palm sugar, kecap manis, turmeric, and coriander. Bring to a boil, stirring to dissolve the sugar.
- Season with salt and pepper to taste.
- Return the chicken legs to the pan. Baste them thoroughly with the sauce.
- Reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender. Uncover during the last 5 minutes to allow the sauce to thicken slightly.
- Serve hot with steamed rice and your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
176g
Fat
104g
Carbs
16g
