• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 2 People
  • Difficulty Normal

Recipe Ingredient

  • 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

Instructions

  1. 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).
  2. 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.
  3. 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.

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