Ayam Goreng by Eric Tanaka, Executive Chef
Ayam Goreng, or fried chicken, is a common market stall in Ubud. Chickens are definitely free range and somewhat organic in Bali as they are running around everywhere. I’m not really sure what they eat, but they are constantly pecking around looking for food. Palm or coconut oil is used to fry in Bali, which gives a rich, full mouthfeel to the chicken and an ache to the stomach a couple of hours later. The chicken was cut in a way that made each piece unique. Every bite was a mix of fat, bone, skin, and crust unlike any other. I think…. I had the butt and some neck.
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