1kg whole chicken, cut into small pieces
8 cloves garlic, finely chopped
5 red onion, finely chopped
6 stalks lemongrass, thinly sliced
100g galangal, finely chopped
100g ginger, finely chopped
20g bungkang leaves or daun salam
10 red chillies, sliced
1 tbsp salt
1 bamboo log or aluminum foil
5 stalks tapioca leaves
Wash and clean the chicken pieces.
Mix ingredients B in a large bowl and combine with chicken pieces. Set it aside for at least 20 minutes.
Stuff the mixture into the bamboo log or aluminum foil and seal it with a gob of tapioca leaves.
Cook it slowly over burning wood/charcoal for 45 minutes or bake at 120 degrees Celcius for 30 minutes.
To serve, remove the tapioca leaves and drain the tasty juice into a bowl.
Extract the chicken and arrange on a serving dish with the juice.