Indonesian Braised Chicken

Ingredients

• 2 tablespoon vegitable oil
• 4 fillets chicken thighs, trimmed of fat, cut into quarters
• 2 sticks lemongrass, split lengthways
• 2 sticks cassia bark
  or
  • 2 sticks cinnamon
• 1 teaspoon nutmeg

  preferably freshly grated

• 1 teaspoon whole cloves
• 1/3 cup kecap manis
  or
  • 1/3 cup soy sauce, add equal amount of brown sugar
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 1 tablespoon tamarind pulp, strain to remove strings
• 4 cups seamed rice
• 3 cloves garlic, roughly chopped
• 2 ea medium size red chillies, roughly chopped
• 3 ea red shallots, roughly chopped
• 1 knob ginger, roughly chopped
• 1 knob galangal, roughly chopped
  or
  • 1 knob ginger
• 3 knob corriander roots, washed, roughly chopped
• 1 teaspoon peanut oil
• 1 teaspoon sea salt

Steps

1. Pound garlic, chillies, shallots, ginger, galangal, corriander roots, peanut oil, and sea salt in a mortar and pestle, or mix in a food processor until a thick paste forms
2. Heat the oil in a wok over very high heat and brown the chicken in batches
3. Remove chicken and reserve
4. Add the paste to the wok for a couple of minutes
5. Return chicken to wok and add all other ingredients
6. Reduce heat to a simmer for 10 minutes

   Add a little water if the mixture starts to look dry

7. Serve with steamed rice