1 rooster/free-range chicken
30 g garlic
16 g ginger
25 g shallots
15 g candlenut
15 g galangal
10 g coriander
2 lemongrass, crushed
3 bay leaves
3 kaffir lime leaves
1 L water
25 g chicken stock powder
33 g oyster sauce
25 g sweet soy sauce
66 g tomato sauce
50 g curly red chili
50 g curly green chili
10 g garlic
15 g shallots
5 g salt
8 g sugar
30 ml of cooking oil
Puree the spice ingredients into a paste.
Saute the ground spices with the lemongrass and lime leaves over medium heat until the spices are cooked and aromatic, about 15 minutes.
After the spices are cooked, add water and seasoning and cook until it comes to a boil.
Clean the chicken. Then reverse-spatchcock the chicken, cutting it from the breast to the tail, instead of removing the back bone. Do not cut all the way through. Press the breast to spread it out.
If rooster or free-range chicken isn’t available, a small broiler chicken can be used as a substitute. A smaller chicken absorbs the spices better.
Put the chicken into the boiling spicy broth.
Cook the chicken for 30-40 minutes until the chicken is cooked and tender.
After the chicken is cooked, turn off the heat and let the chicken sit in the liquid for 20 minutes.
When boiling the chicken in the spicy broth, use lower heat and boil for longer if a stronger and bolder flavor is preferred.
Coarsely grind the sambal ingredients. Stir occasionally so that the ingredients are evenly mixed. Transfer the ground ingredients into a heat resistant bowl.
Heat the oil until it is really hot, then pour the hot oil into the ground ingredients while stirring to mix. Set aside.
The chicken can also be cut into pieces before transferring to the serving plate.