Ayam Goreng Kremes (Fried Chicken with Crispy Flakes)

Making Broth:

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

Making Crispy Flakes:

1. Mix the rice and tapioca flour and also baking powder.
2. Add egg yolk and mix it well.
3. Add 100ml of the seasoned broth which came from cooking the chicken legs
4. Add water, and mix it well.
5. Prepare a pot and preheat oil
6. Deep fry the broth mixture under high heat by placing one ladle full of the mixture into hot oil until golden brown.
7. Note: the oil has to be hot, the mixture has to be mixed properly and light because of water, not thick because of too many flours.