Title: Spicy Chicken with Batang Kemumu
Ingredients:
- 1 kg chicken
- 5 batang kemumu (lemongrass shoots)
- 100 grams red chilies
- 50 grams bird’s eye chilies
- 5 shallots
- 4 cloves garlic
- 1 piece ginger (thumb-sized)
- 2 pieces galangal (thumb-sized)
- 1 piece turmeric (thumb-sized)
- 4 bay leaves
- 3 candlenuts
- 3 kaffir lime leaves
- 1 turmeric leaf
- 1 stalk lemongrass, bruised
- Salt to taste
- 1 piece tamarind slice (asam kandis)
Steps:
- Marinate the chicken for about 5 minutes. Remove from marinade and drain.
- Wash and cut the batang kemumu, then boil for approximately 3 minutes with a pinch of salt and the tamarind slice. Remove from heat and drain.
- Blend together the red chilies, bird’s eye chilies, garlic, shallots, ginger, turmeric, and candlenuts until smooth.
- Sauté the blended spice paste in a pan with a little oil until fragrant, for about 3 minutes.
- Add a bit of water and continue stirring for another 3 minutes.
- Add the chicken and cook for approximately 20 minutes.
- Add the batang kemumu and cook for another 15 minutes or until everything is tender and cooked through.
- Adjust the seasoning according to taste.
- Remove from heat and serve hot.
This aromatic and spicy dish of Spicy Chicken with Batang Kemumu combines the bold flavors of fresh chilies, aromatic herbs, and tender chicken, creating a delightful Indonesian-inspired meal that’s perfect for sharing. Serve it with steamed rice for a complete and satisfying experience that will surely delight your taste buds.
