Ingredients
- 4 chicken thighs (1/2 kg)
- 3 boiled eggs
- 3 bay leaves
- 3 kaffir lime leaves
- 1 piece of smashed galangal
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons sweet soy sauce (kecap manis)
- 1/2 teaspoon black pepper
- Royco seasoning (to taste)
For the Spice Paste:
- 10 red curly chilies
- 2 bird’s eye chilies
- 8 shallots
- 4 garlic cloves
- 2 candlenuts
- 1 piece of ginger
Instructions
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Prepare the Spice Paste: Blend or grind together the red curly chilies, bird’s eye chilies, shallots, garlic cloves, candlenuts, and ginger until you obtain a smooth paste.
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Sauté the Spice Paste: Heat a bit of oil in a pan. Sauté the spice paste along with the bay leaves, kaffir lime leaves, and smashed galangal until aromatic and the oil starts to separate from the paste.
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Add Chicken and Eggs: Add the chicken thighs, which should be cleaned thoroughly, and the boiled eggs into the pan. Stir to combine well with the spice mixture.
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Season the Dish: Pour in enough water to cover the chicken and eggs. Add the salt, sugar, black pepper, Royco seasoning, and sweet soy sauce. Stir to mix everything together.
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Simmer: Allow the dish to simmer until the chicken is cooked through and the flavors are well absorbed. The sauce should reduce and thicken slightly.
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Adjust the Flavor: Taste and adjust the seasoning if needed. Once the dish is well-seasoned and the liquid has reduced to your preference, turn off the heat.
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Serve: Serve hot with steamed rice and crispy crackers for a delightful meal.
Enjoy this rich and flavorful Balinese-style chicken and eggs—an aromatic and satisfying dish that pairs perfectly with rice and adds a touch of exotic flair to your dining experience!