Ayam Kecap Pedas Manis Cabe Hijau

Ingredients

750 gr Chicken (cleaned, briefly boiled, and half-fried until slightly crispy)
4 Kaffir Lime Leaves
2 Bay Leaves
1 Lemongrass Stalk (bruised)
1 cm Ginger (bruised)
15 Large Green Chilies (sliced diagonally)
Sweet Soy Sauce (to taste; suggested brand: Bango)
Chicken Broth Powder (to taste)
Water (as needed)
Oil for Sautéing and Frying

Prepare the Chicken: Clean the chicken thoroughly, then briefly boil it. Remove from the water and drain. Fry the chicken until it is half crispy and cooked through. Set aside and drain any excess oil.
Make the Spice Paste: Using a mortar and pestle or a blender, grind the bird’s eye chilies, shallots, garlic, and salt until you achieve a smooth paste.
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Sauté the Spice Paste: Heat a little oil in a large pan over medium heat. Add the spice paste and sauté until fragrant.
Add Aromatics and Chilies: Into the pan, add the kaffir lime leaves, bay leaves, lemongrass, ginger, and sliced large green chilies. Stir well to combine and let them cook for a few minutes until the aromatics release their fragrance.
Cook the Chicken: Add the half-fried chicken pieces into the pan. Stir to coat the chicken with the spice paste and aromatics.
Season the Dish: Pour in the sweet soy sauce and sprinkle the chicken broth powder over the chicken. Add a little water to help the flavors meld together.
Simmer: Allow the mixture to simmer, occasionally stirring, until the chicken is well-coated with the sauce and the liquid has reduced to your desired consistency. Taste and adjust the seasoning if needed.
Serve: Once the sauce has thickened and the flavors have fully developed, remove the pan from heat. Serve the Ayam Kecap Pedas Manis Cabe Hijau hot with steamed rice.

Enjoy this delectable dish that perfectly balances sweet, spicy, and savory flavors!