Cooking chicken cuisine

Ingredients

• 400 g boneless, skinless chicken breast roasted for 10 minutes or until done. When cool, shred the meat by hand into fine strips
• 200 ml coconut milk
• For the spice paste
• 10 finger-length chilies, chopped
• 5 bird's eye chilies, chopped
• 1 teaspoon of roasted shrimp paste
• 20 g palm sugar or brown sugar
• 1 teaspoon tamarind paste

Galangal Fried Chicken :

• 1 kg whole chicken, cut into 8 pieces
• 4 tablespoons shredded galangal
• 2  salam leaves or bay leaves as substitute
• 1 stalk lemon grass, bruised
• Oil for deep-frying

for the Spices paste:

• 3 cloves garlic
• 5 shallots
• 3 candlenuts, roasted
• 1 teaspoon tamarind paste
• 1 teaspoon ground turmeric
• Salt and sugar to taste
• Put all the ingredients in a mortar and using pestle grind into spice paste

Authentic Indonesian Chicken Satay :

• 7 Shallots
• 10 candle nuts, roasted
• 8 cloves of garlic
• Bamboo skewers (as needed)
• 3 kg  chicken meat (cut into 2 cm cubes)
• 60 ml oil
• Salt (as needed)
• 2 cups (500ml) Indonesian sweet soy sauce
• 2 red chili peppers
• 16 bird’s eye chilies (optional)
• 1 kg roasted peanuts (ground to a paste)
• 60ml lime juice

Spicy Chicken Soup (Soto Ayam):

• +/- 250 g chicken breast
• 3 tablespoons sliced onion
• 3 tablespoons sliced celery
• 1 stalk lemon grass, bruised
• 2 kaffir lime leaves
• 2000 ml water
• 2 tablespoons oil

Spices :

• 4 tablespoons sliced shallots
• 2 tablespoons sliced garlic
• 1/2 teaspoon pepper
• 1 teaspoon sliced turmeric
• 6 roasted candlenuts
• 1 teaspoon sliced ginger
• 1 1/2 teaspoon salt

Accompaniments :

• 3 hard boiled eggs,  sliced
• 250 g vermicelli, soaked in hot water
• 100 g bean sprouts, blanched
• 1 lime, sliced
• Fried sliced shallots, potato chips, sweet soy sauce

Sambal :

• 10 red chilies, boiled
• 1 teaspoon salt