fried spiced chicken from Banyuwangi
1 chicken (750 gr)
1/2 tbsp lime juice
1 serai / sereh / lemongrass
5 cloves of garlic
1 tsp salt
1 cm kunyit
4 red cabai keriting (curly cayenne pepper)
5 red rawits
Pound or grind the ingredients for the bumbu into a paste. Cut the chicken into 4 pieces and rub it in with the lime juice and the bumbu and let it rest for at least 1 hour. Then steam the chicken together with the serai for 1 hour.
Steam the ingredients for the sambal for 30 minutes. Pound or grind the ingredients for the sambal into a paste. Rub the chicken in wih it or roll the chicken through.
Heat the oil in a pan and fry the chicken for 5 minutes until brown and serve.