Ayam Rica-Rica: Manado Spicy Fried Chicken

Method11 steps · about 1 hr 25 min

1. 1

   Step 1: Prepare the portioned half chicken; do not rinse raw poultry.

   Uses 1/2 chicken, portioned

2. 2

   Step 2: Rub the chicken with half a teaspoon of salt and two tablespoons vinegar or additional lime juice (2 tablespoons). Refrigerate for fifteen minutes, then drain and discard the marinade. Keep the separate two tablespoons sauce lime juice for step nine.

   Marinate chicken in refrigerator · 15 minUses Portioned raw chicken · 1/2 teaspoon salt for discarded marinade · 2 tablespoons vinegar for discarded marinade, or use additional marinade lime juice · 2 tablespoons additional lime juice for discarded marinade, only instead of vinegar

3. 3

   Step 3: Using a food processor or blender, blend the shallots (7), garlic (3 cloves) and ginger (3 cm) into a coarse paste. Set aside. This will be Paste 1.

   Uses 7 shallots · 3 cloves garlic · 3 cm ginger

4. 4

   Step 4: Separately, blend the red chillies (5) and bird’s eye chillies. Set aside. This will be Paste 2.

   Uses 5 bird-eye chillies · 5 large red chillies

5. 5

   Step 5: Heat half cup of oil in a wok and fry the chicken for about 5 minutes on each side. Set aside.

   Fry chicken about five minutes on each side · 10 minUses 1/2 cup vegetable oil for frying chicken · Drained marinated chicken

6. 6

   Step 6: Using another wok, heat 3 tbs vegetable oil, sauté Paste 1 for 4 minutes or until fragrant, then add paste 2. Fry for about 2 minutes.

   Sauté paste one four minutes, then paste two two minutes · 6 minUses 3 tablespoons vegetable oil for sautéing sauce · Paste one: shallots, garlic and ginger · Paste two: red and bird-eye chillies

7. 7

   Step 7: Add the lemongrass (2 stalks) and lime leaves (5), sauté for another 2 minutes or until fragrant.

   Sauté lemongrass and lime leaves · 2 minUses Sautéed two-paste sauce · 2 stalks lemongrass, bruised and knotted · 5 lime leaves

8. 8

   Step 8: Add the chopped tomatoes, salt (to taste) and sugar (1/2 teaspoon).

   Uses Sautéed chilli-herb sauce · 3 red tomatoes, chopped · Salt to taste for sauce · 1/2 teaspoon sugar

9. 9

   Step 9: Add the chicken, lime juice (2 tablespoons) and water (⅓ cup). Stir well.

   Uses Tomato-chilli sauce · Fried chicken · 2 tablespoons lime juice for sauce · ⅓ cup water

10. 10

    Step 10: Cook for about twenty minutes until the sauce thickens and the chicken is cooked through. Check 74°C (165°F) in the thickest part, avoiding bone, and continue cooking if needed. Adjust seasoning.

    Simmer Chicken · 20 minUses Chicken in tomato-chilli-lime sauce

11. 11

    Step 11: Choose the kemangi (200 g) or Thai-basil (200 g) leaves and add them to the cooked chicken. Cook for about two minutes, then serve.

    Cook basil in rica-rica chicken · 2 minUses Cooked rica-rica chicken and sauce · 200 g kemangi leaves, or use the Thai-basil alternative · 200 g Thai basil, only instead of kemangi