Grilled Chicken With Rujak Seasoning

Ingredient

• 1 free-range chicken (I'm a country chicken)
• 1 lime
• 1 tsp salt
• 1 tsp pepper powder
• 3 tbsp cooking oil for frying

Ground spices

• 15 red onions
• 7 garlic
• 15 chilies
• 3 red chilies
• 5 pecans
• 1 tsp coriander
• 2 cm grilled

Complete Seasoning

• 500 ml thick coconut milk
• 50 g brown sugar combed
• 2 salts of tamarind dissolved in 3 tablespoons of water
• 5 lime leaves
• 3 bay leaves
• 2 lemongrass geprek
• 2 cm galangal
• 1 tsp mushroom stock
• Salt and sugar to taste

How to make

• 1. Wash the chicken, pierce the chicken body with a fork, so that the spices seep in, then drain with lime juice, salt and pepper, let stand for 20 minutes
• 2. Heat the oil, then stir-fry the ground spices until fragrant, add the lime leaves, bay leaf, galangal and lemongrass, stir well, stir-fry until fragrant.
• 3. Add coconut milk, add chicken, add salt, sugar, brown sugar and mushroom broth, stir occasionally, add more so that the coconut milk doesn't break, reduce heat, cook until cooked, add tamarind water, mix well, cook until gravy shrinks, taste correction.
• 4. Bake the chicken with tongs in the Hi-Cook Oven and cook for 30 minutes at 180°C (I burn it using a Titanium Frying pan from @happycall_id)
• 5. Serve the chicken with sambal, petai and fresh vegetables

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