Ingredients
6 whole chicken thigh
300g galangal, pounded finely or shredded
3 Indonesian bay leaves
3 lemongrass (white part), bruised
5 garlic
8 shallot
Thumbsize turmeric
5 candlenuts
Seasoning
1 tbsp tamarind juice
Salt (to taste)
Sugar (to taste)
Method
1. Ground garlic, shallot, turmeric and candlenuts finely.
2. Marinate chicken thigh with grounded paste, shredded galangal, lemongrass, bay leaves and tamarind juice for 3 hours or overnight.
3. Put chicken with all the seasoning and some water in a big pot (water level should cover all the chicken) bring to boil, add salt and sugar (adjust to your preference). Simmer until chicken thighs are cooked.
4. Remove and drain the chicken from the sauce, deep fry chicken till browned. Then fry the shredded galangal till dried and spread it over fried chicken.
300g galangal, pounded finely or shredded
3 Indonesian bay leaves
3 lemongrass (white part), bruised
5 garlic
8 shallot
Thumbsize turmeric
5 candlenuts
Seasoning
1 tbsp tamarind juice
Salt (to taste)
Sugar (to taste)
Method
1. Ground garlic, shallot, turmeric and candlenuts finely.
2. Marinate chicken thigh with grounded paste, shredded galangal, lemongrass, bay leaves and tamarind juice for 3 hours or overnight.
3. Put chicken with all the seasoning and some water in a big pot (water level should cover all the chicken) bring to boil, add salt and sugar (adjust to your preference). Simmer until chicken thighs are cooked.
4. Remove and drain the chicken from the sauce, deep fry chicken till browned. Then fry the shredded galangal till dried and spread it over fried chicken.
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