Ingredients:

• 5 chicken thighs

• 3 tbsp of sweet soy sauce

• 3 tbsp of tamarind water

• 6 tbsp of honey

• 350 ml of coconut water

• 1 stick of lemongrass (crushed)

• 3 bay leaves

• 2 tbsp of Java sugar

• Pepper and salt (as much as desired)

Directions:

1. Wash the chicken, coat the chicken with pepper, salt, and 3 tablespoons of tamarind water, soak for about 15 minutes.

2. Sauté ground spices with butter, add lemongrass, bay leaf, and Javanese sugar, stir-fry until fragrant. Add the coconut water-soaked chicken and cook until the chicken reaches a minimum temperature of at least 165°F (74°C) (test the temperature with a food thermometer) (cook longer if preferred).

3. Next, add the 3 tablespoons of sweet soy sauce to the chicken in the pan while brushing the existing ingredients, brushing them back and forth, continue for 2-3 minutes or longer if desired.

4. Once the chicken is finished, serve it over warm rice, fresh vegetables, and chili paste.

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