Back to 4 servings chicken 2.5 pounds bone-in chicken pieces (thighs, drumsticks or legs), cut into 8 pieces, or all drumsticks spice paste 2 tablespoons vegetable oil 75 grams shallots, about 3, chopped 6 cloves garlic, chopped 2 inches fresh ginger, chopped 2 inches galangal, chopped 2 lemongrass stalks, white part only, chopped 6 candlenuts, or macadamia nuts 2 teaspoons ground coriander 0.5 teaspoon ground turmeric 0.25 teaspoon ground cumin 0.5 teaspoon ground white pepper braise 2 Indonesian bay leaves (daun salam), or 1 bay leaf 2 kaffir lime leaves, optional 1 tablespoon palm sugar, or brown sugar 1 teaspoon salt, adjust to taste 4 tablespoons sweet soy sauce (kecap manis), plus 1 tablespoon for brushing 2 cups coconut water or water serving steamed rice and sambal, to serve
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1 Step 1: Grind or finely blend the shallots, garlic, ginger, galangal, lemongrass, candlenuts, coriander, turmeric, cumin and white pepper into a smooth spice paste, adding a splash of oil if needed.2 Step 2: Heat the oil in a wok or large pan over medium-high heat. Fry the spice paste and bay leaves until fragrant and slightly darkened, about 5 minutes.3 Step 3: Add the chicken and stir to coat it in the paste until the skin just begins to change color, about 2 minutes.4 Step 4: Add the kaffir lime leaves, palm sugar, salt, sweet soy sauce and coconut water. Stir well and bring to a boil.5 Step 5: Lower the heat to a gentle simmer, partly cover, and cook about 40 to 45 minutes, turning the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced to a thick, glossy coating. Check that the juices run clear and there is no pink near the bone; the internal temperature should reach 165°F (74°C).6 Step 6: Remove the chicken and set it aside. Keep the thick sauce for serving, or reduce it further if it is thin.7 Step 7: Heat a grill or broiler to medium-high (about 450°F / 230°C). Mix the reserved sweet soy sauce with a spoonful of the sauce and brush it over the chicken.8 Step 8: Grill or broil the chicken 3 to 5 minutes per side, brushing with the glaze each time you turn it, until it is lightly charred and caramelized.9 Step 9: Serve hot with the reserved sauce spooned over, with steamed rice and sambal.getsaucepan.com/r/9c0e422a-903f-5c9b-9305-8c669c18a774
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