Spicy Indonesian Bacem Chicken
Ingredients
- 1 whole free-range chicken
- 50 grams palm sugar, thinly sliced
- 2 tablespoons sweet soy sauce
- 1 tablespoon granulated sugar
- 100 ml tamarind water, strained
- 1000 ml coconut water
- 1 thumb-sized galangal, bruised
- 1 stalk lemongrass, white part only, bruised
- 5 bay leaves
Ground spices
- 6 shallots
- 8 cloves garlic
- 15 large red chilies
- 1 tablespoon coriander, toasted
- 3 candlenuts, toasted
- 1/2 teaspoon cumin
Preparation
Grind the shallots, garlic, red chilies, toasted coriander, toasted candlenuts, and cumin into a paste
Cut the chicken into pieces, wash until clean, and drain
Combine all ingredients and the chicken in a pot
Cook over medium heat until the liquid is completely reduced, then remove from heat
Fry the chicken in hot oil until golden brown, remove and drain
Serve with chili sauce as desired
Notes
Ignore any dark color as the taste is still excellent
