Clean and wash the chicken.
Sauté the spices for 6 minutes, then add herbs and sauté until fragrant.
Add salt, lemongrass, lime leaves, deep fried potatoes and boiled eggs.
Then add and cook heart and gizzard until soft.
Separate the eggs, potatoes, heart and gizzard when cooked, and then stuff them into the chicken and tie up with butcher's rope. Put the gravy aside.
To make ayam golek gravy, sauté the paste until golden brown and fragrant then add 5 cups of coconut milk and stir.
Marinate the chicken with paste gravy and bake the chicken in the oven until golden brown in a 175 degrees Celcius oven for 15 - 20 minutes.
Season with salt and sugar and cook until gravy becomes thick.
Bast the gravy/paste onto chicken frequently.