1 chicken thigh cut into smaller pieces
700 ml coconut water
150 g palm sugar
50 g tomato sauce
8 g salt
60 g sweet soy sauce
15 g fried onions
Ground spices :
50 g shallots
30 g garlic
15 g candlenut
5 g coriander
3 g cumin
15 g ginger
15 g galangal
Dipping Spices:
2 stalks lemongrass, smashed
3 bay leaves
5 lime leaves
Puree the shallots, garlic, candlenut, coriander, cumin, ginger and galangal into a paste.
Prepare a medium-sized saucepan, then add coconut water, ground spices, lemongrass, bay leaves and lime leaves and bring to a boil.
You many use other parts of the chicken according to your preference.
If you like it spicy, add chilies in small quantities.
Ayam Bacem can also be served fried or grilled.