500 ml vegetable oil to fry the chicken
1 whole chicken, divided into 4
2 lt water
8 kaffir lime leaves
4 stalks lemongrass, take the white part only (which is on the bottom), pounded
4 green onions, chopped
1,5 tsp salt or to taste
1/2 tsp white pepper powder or to taste
1/2 tsp chicken bouillon
1 Tbsp vegetable oil
Ground spices: (blend in a food processor)
7 cloves garlic
8 cloves shallots
3 pcs candle nuts
1 tsp nutmegs powder
3 cm turmeric
2 cm ginger
Chili sauce: Boil 5 bird eye chili peppers + 2 red chili peppers + 5 cloves garlic until soft. Remove from the heat. Grind all the ingredients using a mortar and pestle. Add 1/4 tsp salt
Koya topping: Grind 5 cloves fried garlic + 8 fried prawn crackers using a mortal and pestle
For the complement:
4 hard boiled eggs, peeled, cut
50 gr mung bean vermicelli, soaked in boiled water for 3 minutes, removed from the heat, drained
some lime wedges
