Recipe by Dapur Rasamasa
Serve: 5 Person
Chicken fillet richly spiced and laced with kemangi and…
Ingredients
- 2 whole chicken, each cut into 8 pieces
- 3 stalks lemongrass stalks, pounded
- 10 glasses thin coconut milk (thin)
- 4 tablespoons sweet soy sauce for basting during roasting
- Cooking oil
Spice paste
- 1 teaspoon whole pepper
- 10 candle nut
- 2 thumb-sized turmeric
- 1 thumb-sized ginger
- 10 shallots
- 15 cloves garlic
- 1 teaspoon coconut sugar (you can use palm sugar if it’s easier to find)
- 1 teaspoon sugar
- Salt
Smelling this spicy chicken is such a temptation. If you don’t have griller, the chicken also can be baked in oven.
Steps
- Cook chicken and spice paste along with lemongrass in coconut milk. Stir occasionally to prevent coconut oil from separating. Remove from heat once coconut milk is reduced.
- Grease griller with cooking oil to keep chicken pieces from sticking from one to another.
- Roast chicken until they turn golden brown, while basting them once in awhile with sweet soy sauce.
- Serve with fresh cabbage, lettuce, and cucumber, with sambal on the side.
