Spicy Indonesian Chicken Tongseng
Ingredients
- 5 chicken thigh pieces
- Lime for marinating
- 3 kaffir lime leaves
- 4 tablespoons or more sweet soy sauce
- Pepper, mushroom stock, salt, and sugar to taste
- Sliced green onions
- Bruised bay leaf and lemongrass
- Soy sauce
- Oyster sauce
- 10 whole bird's eye chilies
- Shredded cabbage
- Water as needed
Sliced spices
- 2 red onions
- 4 garlic cloves
- 1 green or red tomato
- 7 red chilies
Ground spices
- 3 candlenuts
- 1/2 teaspoon coriander
- 3 red onions
- 3 garlic cloves
- A little ginger
Preparation
Marinate the thinly sliced chicken thighs with lime juice.
Sauté the ground spices in oil until fragrant, then add the sliced garlic, followed by the sliced onion and red chilies.
Add the bay leaf, lemongrass, and kaffir lime leaves.
Add the chicken, soy sauce, pepper, tomato, oyster sauce, mushroom stock or salt and sugar, and stir-fry until the chicken changes color.
Add water as desired.
Add sweet soy sauce.
Add the cabbage and whole bird's eye chilies, and stir-fry until the cabbage is cooked.
Cover the pot and cook for about 10 minutes to reduce the liquid and allow the chicken to absorb the flavors.
Before serving, add the sliced green onions and serve.
