Ayam garo rica - manadonese chili and lemon basil chicken

Ingredients

• 500 g chickens (thighs and drumsticks)
• 1/2 cup lemon basil (or you can use thai basil)
• 10 kaffir lime leaves, torn
• 3 pandan leaves, thinly sliced
• 2 turmeric leaves, thinly sliced
• 4 green onions, thinly sliced
• 1/2 cup frozen ground lemon grass (available at Asian markets)-> originally, it was used 2 lemongrass and thinly sliced
• 5 calamansis
• 3 tablespoons EV coconut oil
• sea salt
• 1/2 tablepsoon sugar to season

Spices to be ground:

• 6 shallots (use 10 shallots for smaller size)
• 10 long red cayenne pepper
• 10 bird eye chilies
• 3 cm peeled ginger
• 1/2 tablepsoon seasalt

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Preparation

• In a medium bowl, drizzle 2 calamansis and sprinkle sea salt over chicken.
• Set a side for 15 minutes in the fridge.
• At medium-high, heat oil in a wok.
• Stir fry ground spices until fragrant.
  
• Add chicken, lemongrass, kaffir lime leaves, panda leaves, and turmeric leaves; stir well.
• Reduce to low heat, place the lid on and let chicken simmer until tender and cook through.
• Open the lid and continue simmering.
• Add sea salt and sugar to season, taste.
  
• Add lemon basil and green onion, cook until the mixture is slightly thicken.
• Remove from heat, drizzle 3 calamansis over and mix well.
• Serve with steamed rice.

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