10 pieces of chicken pentung / 1 chicken
1 lemon / lemon fruit
2 medium size galangal, peeled and blender until chopped
1 lemongrass,
digeprek 10 cm pandan leaves
2 bay leaves
2 orange leaves To taste water Sufficient salt, sugar, pepper & chicken royoos Ground spices ---
14 shallots
12 cloves of garlic
6 roasted pecan grains
1.5 tablespoon coriander powder
1.5 tablespoons of turmeric powder
How to cook
Wash chicken thoroughly. I stirred the lime juice and let stand for 15 minutes. Wash again. Blend until slightly soft galang. Set aside. Blend of finely spiced (onion, garlic, pecan roasted, coriander powder and turmeric powder). Set aside. Prepare a large pan / skillet. Place pieces of chicken, lemongrass, pandan leaves, bay leaves, lime leaves, fine spices and galangal galanga. Pour water up to half the chicken submerged. Ungkep approximately half hour with medium fire. Until the water shrinks. Add sugar, salt, pepper and chicken royoos. After the chicken looks soft and cooked. Set aside chicken pieces. Dispose of boiled water and filter galang galang. Then set aside with chicken pieces. Fried chicken and galangal until browned. Ready to be served.
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