Serving 6 portion
- 1.5 kg Free-range chicken or broiler, cut into 12 pcs
- 5 bunch Basil leaves or sweet basil leaves or lemon basil leaves
- 5 kaffir lime leaves
- 2 turmeric leaves (optional, if you can find it)
- 4 bay leaves
- 3 green onions
- 1 medium red tomato
- 1 block chicken stock powder
- 1 tablespoon salt
- 1 tablespoon Sugar
- 100 ml cooking oil/ sunflower oil
- 400 ml water ( or coconut water is the best choice)
- 6 shallots or 2 medium red onion
- 4 garlic
- 3 cayenne pepper or serrano pepper ( if you wanted to get more heat you can add 1/4 ghost pepper)
- 2 cm turmeric
- 3 cm Ginger
- 3 candlenut
- Blend red onion or shallot, garlic, pepper, turmeric, ginger, candlenut with a chopper machine or a blender machine until smooth, add a little bit of oil or water.
- Heat the oil, medium heat, saute spices and stir until fragrant.
- Add turmeric leaves, lime leaves, and bay leaves saute again until fragrant (8-10 minutes)
- Add chicken. Stir until the chicken and spices are evenly mixed.
- Pour in the water while stirring occasionally so that all the spices are dissolved.
- When it starts to boil, add the salt, sugar and chicken stock powder. Mix well. Correction of the taste. Cook until the chicken is tender and cooked.
- Add sliced tomatoes, green onion, and basil leaves. Cook until boiling again, simmer until the water reduces 80%.
- Ready to be served
- For woku dish, we usually used kind this basil because this is the star of this dish. But, if you can find this type kind of basil, you can change the usual basil. Lemon basil is the only basil used in Indonesian cuisine, where it is called kemangi. It is often eaten raw with salad or lalap (raw vegetables) and accompanied by sambal. Lemon basil is often used to season certain Indonesian dishes, such as curries, soup, stew, and steamed or grilled dishes.
- The main ingredient, chicken, you can change it with fish, beef, seafood, or pork ribs, lamb meat or ribs, oxtail.
- very best serve with warm steam rice