500 g chicken thighs, fried
100 ml water
500 ml cooking oil
40 g shallots
20 g garlic
15 g ginger
Seasoning and spices:
30 g brown sugar
7 g salt
2 g white pepper
¼ tsp nutmeg powder
5 g cinnamon
2 bay leaves
1 stalk leek, sliced 1 cm oblique
½ pcs onion, thinly sliced
Peel and cut the potatoes to preferred size then set aside.
Cut the chicken according to preferred size then set aside.
Fry the chicken and potatoes until cooked thoroughly then set aside.
You may change chicken to beef.
Saute with the puree with bay leaves over medium heat for 5 minutes.
Then add water and seasoning, which are, Brown Sugar, Salt, White Pepper, Nutmeg, Cloves and Cinnamon and bring to a boil.
After boiling, add the chicken and potatoes, then stir until it evenly distributes or until the sauce is reduced
Add the chopped onions and leeks, if you like it spicy, add chilies and set aside.