Ayam Kecap (Sweet Soy Sauce Chicken)

• 4-6 pieces of chicken leg and thigh, skin on, bone in

• 4 tablespoon sweet soy sauce

• 1 teaspoon salt

• 1 teaspoon sugar

• 400 ml water/ stock

• 2 tablespoon oil

• 1 spring onion

• 2 green chilis

• 2 red chillis

SPICE PASTE

• 3 red chilies

• 5 candlenuts

• 5 shallots

• 3 cloves garlic

• 1 inch ginger

• Start by making the spice paste. Roughly chop all ingredients and add to a mortar or food processor. Bash or blend until you have a smooth paste.

• Slice the red and green chilis, diagonally. Keep half to cook with and the remaining to sprinkle on top. Slice the spring onion into thin strips for garnishing.

• Heat the oil in a wok or deep frying pan. Start by gently frying the paste for a few minutes until fragrant. Add in the chicken and cook until coloured all over. Finally add in salt, sugar, sweet soy sauce, chili and water/stock.

• Allow the chicken to simmer in the liquid for 30-40 minutes while reducing the sauce.

• Once cooked garnish with the remaining chilis and spring onion.