4 lemon grass
10 jerut purut / kaffir lime leaves
5 cm laos (galanga)
5 cloves garlic
1 tsp peppercorns
3 tbsp kecap asin (light soy sauce)
1 tsp salt
Pound the garlic, the pepper and the salt and mix it with the kecap. Use the mixture to rub in the chicken and let it marinade for 90 minutes. Slice the laos, cut the shallots coarse and break the lemon grass into large pieces. Stuff the chicken with it together with the jerut purut leaves. Put the chicken on banana leaves and steam the chicken for 2 hours and occassionally basting the chicken with the juices caught on the banana leaves.