1 whole free-range chicken (cut into 6 parts)
1 potato (peeled & diced 5 cm)
1 stick lemongrass (bruised)
5 tbsp sweet soy sauce
1 tsp chicken powder
½ tsp nutmeg (grated)
salt and pepper (a pinch)
1 liter water
3 tbsp oil (for sautéing)
2 tbsp fried shallots (for serving)
5 garlic cloves
2 cm ginger
First, make a spice paste by blending the shallots, garlic cloves and ginger.
In a pan, saute the spice paste until it dries up.
Once it has dried up, add oil and lemongrass. Cook until fragrant.
Add the potato, chicken, sweet soy sauce, nutmeg, chicken powder, salt and pepper. Add water to cover and mix well.
Cook over a low heat until the chicken is tender and the gravy has thickened.
You can also cook this in a slow cooker.