- 1½ tsp. salt
- 1 cup water
- 1 cup oil
chicken pieces
- Cover chicken pieces with water and boil for 10–15 minutes.
- Soak in salt water, as for tahu/Tempe goreng.
- Deep fry in hot oil.
American note: Javanese chickens are scrawny by American standards, but have excellent flavor. Don't try this recipe with bloated, tasteless supermarket chicken. Chinese markets sell “Buddhist-style chicken” which is one possibility. Western-style free-range chickens are another.
