sweet fried chicken
600 ml coconut water
2 salam leaf
2 cm lengkuas / galangal / laos
50 gr palm sugar
4 tbsp kecap manis
5 cloves of garlic
2 tsp ketumbar
1 tsp of salt
Cut the chicken into 10 pieces. Pound or grind the ingredients for the bumbu into a paste.
In a pan, heat the coconut water together with the salam, the lkaos and the bumbu and bring to a boil.
Then add the chicken, palm sugar and kecap and cook over low heat until the chicken is done and the sauce has thickened. Then roast the chicken on a charcoal fire until brown. Serve