A tail of a fat free-range chicken, cut into 4 parts
2 tablespoons lime juice
1 tsp garlic
500 ml coconut milk
50 g sugar Java, comb
2 tablespoons soy sauce
1 bay leaves
cooking oil
Spices, puree:
8 onions
4 cloves garlic
1 cm galangal
½ teaspoon pepper
1 teaspoon salt
Method:
1. Marinate chicken with lemon juice and garlic until blended. Let it stand for
1 hour.
2. Boil coconut milk with spices, bay leaves, sugar and soy sauce.
3. Add chicken, cook until chicken is tender and juices run out. Drain and remove
chicken to cool.
4. Fry in hot oil until crispy and lots. Lift and serve warm.
For 6 people