Fried Chicken with Crispy Flakes (Ayam Goreng Kremes)

I remember I used to have this fried chicken every time I visited one of my good friend in Semarang, Central Java, Indonesia. She owns a restaurant which serves this menu and martabak manis with banana-cheese-chocolate filling too. Last Saturday all of a sudden I wanted to eat this chicken and since I'd never made it on my own before, I browsed around on the internet and found one on Rumah Maya Mamiek Syamil. After asking her permission, I copied and adapted the recipe in my kitchen. It turned out very good, the crispy flakes even stayed crispy and crunchy until the next 2-3days.

Ingredients:
- 6 pieces of whole chicken legs
- 4 cloves of small red onion
- 6 cloves of garlic
- 4cm of ginger
- 3 lime leaves
- 3 Indonesian bay leaves
- 4cm of galangal
- 1Tbsp ground coriander
- 1tsp of ground white pepper
- 1tsp of ground cumin
- 1tsp of ground turmeric
- salt
- oil for frying
- water

In a blender, blend onion, garlic and ginger until smooth. Place it in a pot and add water, chicken legs and the rest of the ingredients. Bring it to boil and stir the broth. Continue to cook until chicken tender. Take out the chicken legs and drip off the broth and then deep dry it with oil under medium high heat until golden brown.

To make crispy flakes:
- 200ml seasoned chicken broth
- 2 Tbsp of rice flour
- 1 egg
- water

Mix the rice flour with a little bit of water (just to make a solution). Mix it with 200ml of the seasoned broth which came from cooking the chicken legs. Add egg and mix it well. Deep fry it under high heat by placing one laddle full of the mixture into hot oil until golden brown. Do it again and again until you've got enough flakes.

To serve, place the fried chicken leg on a plate and sprinkle with some flakes on top or side. Add sambal terasi, cucumber and tomato at the side. Eat it with warm steam rice.