Updated: Sep 26, 2021
As I was planning another recipe for the collaboration with @chillibellasg, little did I know that this dish is actually a very well-known dish in Indonesia and I have never seen nor heard about this recipe. Quite embarrassing really, being a part of Indonesian heritage. Perhaps I should really dive into Indonesian cultures and cuisine to really understand more.
I can only remember vaguely bits and pieces of some dishes that my grandma used to cook. Well, she didn't pass down the recipes to my mother. Partly, my mother is a career woman and she dislikes being in the kitchen for long hours. So, I think it should my duty to rediscover the dishes again.
Traditionally, the chicken is being fried and cook with sambal hijau sauce. I find that doing so, makes the dish a bit heavy and greasy. I went ahead and use an old French method, which is searing the chicken and cooking it with the sauce. I am still researching sambal hijau. Once I have done my homework, I will definitely share the recipe with you lovely people. In the meantime, let's get started.
Chicken Thighs Boneless Skinless, 4
Sea Salt, Pinch
White Pepper, Pinch
Dried Mushroom Powder, Pinch
Turmeric Powder, 1 TBSP
Lemongrass Coarsely Sliced, 1 Stalk (White Parts Only)
Kaffir Lime Leaves Chiffonade, 3
Galangal, 1/2 Inch
Ginger, 1/2 Inch
Candlenuts / Macadamia Nuts, 3
Garlic, 3 Cloves
Chicken Stock, 1/4 Cup
Peanut / Grapeseed / Sunflower / Canola Oil, For Frying
Unsalted Butter, 1 TBSP
Yellow Onion Finely Sliced, 1
@chillibellasg’s Sambal Hijau, 2 Heaped TBSP
Chicken Stock, 1/2 Cup
Parsley Finely Chopped, For Garnishing
Food Processor / Blender
Cast Iron Skillet / Pan
Please visit my "How To Make Sambal Hijau" if you wanna make your own sambal hijau.
Prepare the chicken.
Transfer chicken, salt, pepper, mushroom and turmeric powder to a large bowl.
Massage the seasonings onto the chicken, coating it well.
Cover with cling film and chill in the fridge until ready to use.
Prepare the spice blend.
Blitz everything in a food processor or blender until smooth.
Set aside until ready to use.
Prepare the dish.
In a skillet over medium heat, add in 1 TBSP of oil.
Once the oil is at the smoking point, lay in the chicken.
Sear the chicken until the bottom is browned.
Flip, add in 2 TBSP of oil and butter.
Tilt and baste the chicken with all the liquid.
Once the bottom is browned, remove them from heat and rest on a plate.
Using the same skillet, add in the spice blend.
Deglaze, picking up all the flavors.
Add in the onions and saute until softened.
Add in @chillibellasg’s Sambal Hijau and chicken stock.
Stir to combine well.
Add in the chicken and all the leftover juices on the plate.
Mix until well combined.
Bring it to a slow simmer over low heat.
Cover and cook until the sauce has reduced to 1/4 and the oil has separated.
*Stir occasionally to prevent burning.*
Taste and adjust for seasoning with salt and white pepper.
Remove from heat and transfer onto serving plates.
Garnish with some parsley.
This recipe is featured in my ECookbook: