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
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.
