Ingredients

• 15 pieces of chicken breast or
  drumstick
• 1kg of santan

Ingredient B:

• 14g coriander (ketumbar)
• 28g red onions
• 28g white onions
• 40g ginger all blended and fried
• 12g lengkuas
• 12g daun limau purut
• 1/2 tsp salt
• 2 tbsp turmeric (kunyit)
• rice
  flour

Method

1. Wash
chicken until clean, then add five litres of boiling water and santan.
Allow it to simmer for an hour.

2. Meanwhile,
prepare Ingredients B, blend and fry it with oil.

3. While
frying the blended ingredients, add in the lengkuas, limau purut and turmeric
powder.

4. Add
these marinade to the chicken and simmer for another hour so the traditional spices
can seep into the meat.

5. Remove
chicken from pot, allow to cool and coat with rice flour.

6. Fry
until golden brown, then smash it so the bones and meat are separated from one
another.

7. Serve
it with sambal belacan and white rice.