Pochero

  

Ayam kuah
Dry spicy chicken
 
  • 1 CAN CHICKPEAS
  • 200 GRAM CHICKEN BREAST, cut in pieces
  • 200 GRAM PORK FILLET, cut in piece
  • 200 GRAM CHORIZO, in cubes
  • 1 ONION, chopped
  • 3 POTATOES, peeled and chopped
  • 2 TOMATOES, chopped
  • 1 BOK CHOY, cut
  • 5 CLOVES GARLIC, mashed
  • 1 TSP BLACK PEPPERCORNS
    •
 
  • 1 KG CHICKEN LEGS
  • 100 GRAM GALANGAL ROOT, in thin slices
  • 4OO GRAM COCONUT MILK
  • BUNCH OF GREEN ONIONS, chopped
  • 2 STEMS LEMON GRASS, chopped
  • 1 TSP TURMERIC
  • 2 CLOVES GARLIC, mashed
  • 2 CHILI PEPPERS, chopped
    •

Put chicken, pork, chorizo, peppercorns and chickpeas in a pan and add half a liter of water. Bring to the boil and simmer for half an hour. Fry the onion and garlic a few minutes in some oil; add the tomatoes and potatoes and simmer for 15 minutes. Add this mixture to the meat mixture. Add the bok choy and cook 5 minutes. Serve the broth separate from the meat and vegetables.

Bring the coconut milk to the boil and add the galangal, lemon grass, green onions, chilies, turmeric, garlic and salt to taste and simmer for five minutes. Add the chicken and cook for half an hour on middle-high heat, turning the chicken regularly. Put the chicken on a plate and reduce the sauce to very thick on high heat. Pour the sauce over the chicken legs.

This recipe originates from Malaysia, more specifically from Sabah, which is part of the island Borneo, where Malaysia shares its grounds with Kalimantan in Indonesia and Brunei.

 

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