Material:
1 tail (1.5 kg) whole chicken
2 stalks lemongrass, crushed the whites
3 bay leaves
Banana leaf or aluminum foil for wrapping
80 ml oil for sauteing
Seasoning (crushed):
7 small red chilies, seeded
8 large red chilies, seeded
5 cm ginger
5 cm turmeric, roasted
5 cm galangal
3 stalks lemongrass, white part
120 g onion
7 cloves garlic
2 tsp coriander powder 4 items pecans, fried
4 kaffir lime leaves ½ teaspoon black pepper
2 tsp salt
Cooking Method:
Seasoning: Heat oil and sauté ground spices until fragrant and cooked. Lift.
Marinate chicken with seasoning until coated flat, leave overnight.
Add the lemongrass and bay leaf, wrapped with banana leaves or aluminum foil.
Steamed in a hot steamer for 2 hours. Lift.
Bake in oven temperature of 180 degrees Celsius until cooked. Lift.
Serve with appendages.
For 4-5 people.