Instructions: Grind shallots and garlic until fine. Dissolves palm sugar in 1 tablespoon of water.

Boil the chicken and the spices in coconut water, give salt and pepper to taste, then cook the chicken (close the pot) until the coconut water dries up.

Leak through (drain) the chicken, then fry until brown enough. Ready to serve.

This recipe yields 3 to 4 servings.

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