Spicy Chicken Bone Stew with Lemongrass and Galangal

Certainly! Here’s a rewritten version of the recipe for “Krengseng Pedas Tulangan Ayam” for the Love With Recipes site:

Krengseng Pedas Tulangan Ayam: A Flavorful Spicy Chicken Bone Stew

Ingredients:

• 200 grams of chicken bones (ensure they still have some meat attached)
• 6 shallots
• 2 cloves of garlic
• 10 bird’s eye chilies
• 1 stalk of lemongrass, smashed
• A small piece of galangal, smashed
• 2 tomatoes
• 1 tablespoon of sweet soy sauce (kecap manis)
• Salt and sugar to taste
• Fresh kemangi leaves (optional)

Instructions:

1. Prepare the Ingredients: Thoroughly clean the chicken bones and all the spices. Slice the shallots and garlic, and chop the tomatoes. Smash the lemongrass and galangal to release their flavors.

2. Sauté the Aromatics: In a medium pan over medium heat, sauté the shallots, garlic, bird’s eye chilies, lemongrass, and galangal until they become fragrant and the shallots turn translucent.

3. Add the Chicken Bones: Add the chicken bones to the pan, stirring well to combine them with the aromatics. Season with salt and sugar to taste.

4. Simmer: Pour in about 1/2 cup of water, and bring to a boil. Reduce the heat to low and let it simmer until the chicken bones are tender and the flavors have melded together.

5. Finish the Dish: Once the chicken bones are cooked through and the sauce has thickened, stir in the sweet soy sauce. Cook for a few more minutes, allowing the sauce to reduce slightly.

6. Serve: If using, garnish with fresh kemangi leaves before serving. Enjoy your spicy chicken bone stew hot with steamed rice or as a flavorful addition to your meal.

Notes:

• For a richer flavor, you can add additional spices or herbs as desired.
• Adjust the number of bird’s eye chilies according to your spice preference.

This rendition maintains the essence of the original recipe while providing clear instructions and measurements suitable for a broad audience.