Recipe Ingredient
- 2 chicken thighs
- (A) grind together and extract juice:
- 6 shallots
- 3 cloves garlic
- 2 cm ginger
- (B) mix:
- 2 tbsp chilli boh
- 1 tbsp ground ketumbar powder
- 1/2 tsp kunyit powder
- 1/2 tsp jintan manis powder
- 1/2 tsp jintan putih powder
- (C) blend together:
- 1 1/2 cm galangal (lengkuas)
- 2 stalks serai (lemon grass)
- 2 buah keras
- (D):
- 4 tbsp plain yoghurt
- 2 tbsp assam jawa juice
- Banana leaves
Instructions
- Wash and dry the chicken thighs well then score the meat lightly with a knife. Use the juice of (A) to marinate the chicken pieces for 1/2 hour. Keep the pulp of (A).
- Heat a wok with 3 tbsp cooking oil. Saute the pulp of (A). Add in (C) and stir well till aromatic. Mix in (B) then (D). Fry till a layer of oil rises to the top. Add in the marinated chicken drumsticks and stir-fry quickly.
- Prepare a tray lined with tin-foil. Place banana leaves over the foil. Put the chicken pieces together with the sauce on it. Cover with banana leaves and place a piece of tin foil over. Grill at 220°C for 20 minutes. Turn over the chicken pieces after 10 minutes. Serve with onion rings and tomato wedges.
