Indonesian Fried Chicken (Savory with crunchies) - Ayam goreng kremes

Cook time: 1 hr
Total time: 2.5 hrs

Ingredients for the fried chicken:
- 6 cloves of garlic
- 1 shallot (big)
- 4 inches of lemon grass
- 2 inches of galanga (thai ginger)
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tbsp ground tumeric
- 12 chicken drumsticks
- salt and pepper to taste
- water (1/3 cup and 750 ml)

Ingredients for the crunchies:
- 3 tbsp tapioca flour
- 1 tbsp rice flour
- 250 ml broth from boiling the chicken and paste (see step 6 of the fried chicken)
- 1 egg

Steps for fried chicken:
1. Ground all the ingredients in a food processor or blender. Add a little bit of water (1/3 cup) to make the paste smoother.
2. Pat chicken dry
3. Rub salt and pepper to chicken and the paste. Leave for at least 1 hr.
4. Add about 750 ml of water and boil the chicken with the paste.
5. Let it boil and simmer (med low heat) for .5 hr
6. Take the chicken out and save the broth to make the crunchies.
7. Let the chicken cool to room temperature. Deep fry the chicken in hot oil (canola oil) until golden brown.

Steps for the crunchies:
It is recommended to deep fry the chicken before the crunchies because the oil will have the crunchies in it.
1. Mix all ingredients.
2. Deep fry in the hot oil (canola oil) until golden brown and strain.

Tips:
- To make the crunchies, the consistency of the broth is not thick at all. It may seem unintuitive to deep fry watery like broth, but it works.