“There are two types of traditional garang asam. The first one is like a soup which usually features ribs as the main ingredient. The other one is usually wrapped in a banana leaf, that’s what we’re making and we'll use chicken, but with another twist: we’ll bake it in a paupiette,” said chef Philip.

In this recipe, baby chicken is used, instead of normal-sized chicken. “We use baby chicken as it’s juicier than regular-size chicken,” he explained. 

Read also: Ramadhan recipe: The Dharmawangsa Jakarta's 'rujak juhi'

Garang Asam Ayam

Ingredients 

• 1 pcs baby chicken (600-800 gr/pcs) – cut into four sections
• 10 pcs belimbing wuluh (Averrhoa bilimbi)
• 12 pcs red chilies 
• 4 pcs bay leaves - julienne
• 3 cm galangal - julienne  
• 8 pcs melinjo leaves
• 2 pcs lime – squeeze 
• 3 pcs green tomatoes – cut into wedges
• Banana leaf (to wrap)
• Parchment paper (to wrap)
• 200 ml coconut milk

Ground spices 

• 10 pcs shallots
• 5 pcs garlic
• 5 pcs candlenut - roasted
• 2 cm ginger - peeled 
• 1 tsp white pepper 
• 1 tsp salt 

Method

• Marinate the chicken with lime juice for approximately 20 minutes. 
• Take a banana leaf make a cup with it, put the chicken inside.
• Grind the spices: red chilies, bay leaves, galangal, melinjo leaves, green tomato, add coconut milk.
• Steam the chicken wrapped in banana leaf and paupiette approximately one hour, or until the chicken is cooked and tender.
• Served hot.

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