Grilled Chicken with Rujak Spice
Ingredients
- 600 grams chicken
- 2 pieces palm sugar
- 5 tablespoons tamarind juice
- 2 tablespoons sweet soy sauce
- 4 tablespoons fiber creme or 1 small packet instant coconut milk
- 2 bay leaves
- 2 cm galangal, smashed
- 400-500 ml water
- Salt and powdered stock to taste
Spice paste
- 10 shallots
- 4 cloves garlic
- 12 red curly chilies
- 3 red bird's eye chilies
Preparation
Wash the chicken with lime juice and drain
Bring 400ml water to a boil, add the chicken, and remove any scum that floats to the surface
Add all the ground spices, palm sugar, tamarind juice, bay leaves, and smashed galangal, then cover the pan and cook on medium heat
When the water has reduced by half, flip the chicken, add sweet soy sauce and fiber creme or coconut milk, season with salt and stock powder to taste, stir well, and cook until the sauce thickens and the chicken is tender, then adjust seasoning
Heat a non-stick pan with a little margarine, grill the chicken, flipping and basting with the sauce, then remove and serve
