1 kg chicken claws
1 stick lemongrass, smashed
15 g galangal, smashed
20 g ginger, smashed
4 lime leaves
1 tsp salt
2 L water
Chicken claw seasoning:
200 g big red chili
80 g red cayenne pepper
70 g shallots
30 g garlic
10 g ginger
3 g salt
10 g sugar
25 g chicken powder
30 g sweet soy sauce
200 ml water
1 lemongrass, smashed
15 g lengkuas, smashed
20 g ginger, crushed
4 lime leaves
50 ml cooking oil
If you want the claw to be more tender, you can boil the claw longer.
In a blender, add big red chilies, red chili peppers, red onions, garlic and ginger. Blend until smooth.
Sauté the blended paste in some oil over medium heat.
Add lengkuas, ginger, lime leaves and sauté until the spices are cooked and oils released.
Add in salt, sugar, chicken powder and sweet soy sauce. Stir well.
Add water and the boiled chicken claws.
Simmer till the sauce is reduced. This will take about 15 – 20 minutes.
Remove and set aside.