1/4 chicken
50ml water
6 shallots, slice thinly
2 stalks young lemongrass, sliced thinly
1 medium-sized torch ginger bud, sliced thinly
1 sprig polygonum (daun kesum), sliced thinly
1 cabbage leaf, sliced thinly
5 bird’s eye chillies, sliced
10 limes, halved and squeezed for juice
1cm gula melaka
1 tablespoon budu
1/2cm belacan (optional)
Salt to taste
Boil the chicken in a small pot until it is cooked. Set aside to cool, then shred the meat.
Mix all the sliced items in a deep bowl. Add in the limejuice, gula melaka, budu and salt. Add the shredded chicken and mix thoroughly. Serve immediately.
