Guy op sea eaiw
braised chicken in a spicy sauce
500g chicken breast (with skin)
500 ml chicken stock (see recipe)
3 tbsp light kecap/soy sauce
2 tablespoons butter
2 coriander roots
3 cloves garlic
1 tsp peppercorns
5 red chilies
1 clove garlic
1 tsp palm sugar
1/2 tsp salt
1 tbsp kecap manis
Pound or grind the ingredients for the bumbu fine into a paste. Mix this with the kecap and marinate the meat and let it rest 45 minutes. Heat in a pan the butter and fry the chicken brown. Add the stock and let it simmer slowly until the broth is reduced by half.
Remove the chicken from the pan and cut into slices and first pour some broth over it and then the sauce over the chicken.
Pound or grind the ingredients for the sauce into a paste and mix it with the kecap.