spicy stewed chicken from Manado
2 stalks lemongrass
8 jeruk purut
1 tablespoon salt
1 tbsp palm sugar
750 ml water
2 tablespoons oil
8 green chilies
5 red rawits
Cut the chicken into 8 pieces. Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a pan the oil and fry the paste with lemongrass and jeruk purut for 3 minutes. Add the chicken and fry until brown.
Then add the water with the salt and palm sugar and let it simmer slowly for 25 minutes until the chicken is cooked and the sauce has thickened.