broiled chicken in a spicy sauce
500 gr chickenbreast with skin
2 coriander roots
4 cloves garlic
1/2 tsp black pepper
3 tbsp light soy sauce (kecap asin)
2 tbsp oil
500 ml chicken stock (see recipe)
5 red rawits (chillies)
2 cloves garlic
1 tsp palmsugar
1/2 tsp salt or too taste
1 tbsp dark soy sauce (kecap manis)
Pound the garlic, the coriander roots and the pepper into a paste and mix it with the soy sauce. Marinade the chicken with the mixture for at least 30 minutes. Heat in a wok the oil and fry the chicken golden brown and start with the skinside first. Add then the stock and let in simmer slowly until half of the liquid has evaporated. Cut the meat then into slices and serve with a bit of the stock and the sauce.
For the sauce pound first the rawits, the garlic, the palmsugar and the salt into an past and mix it with the soy sauce.