GRILLED CHICKEN SAMBAL MATAH (Ayam Bakar Sambal Matah)

• 1 whole chicken, cut in quarters
• 4 cloves garlic
• 2 cm ginger
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 Tbsp cooking oil
• 8 red onions, thinly sliced
• 2 stalks lemongrass, white part thinly sliced
• 5 pieces red cayenne pepper, thinly sliced
• 4 lime leaves, thinly sliced
• 1/2 tsp shrimp paste
• 1/2 tsp salt
• 1/4 tsp sugar
• 50 ml hot cooking oil
• 1 lemon, squeezed
• 1 bunch watercress
• 2 eggplants

1. Cut watercress in pieces and boiled briefly.
2. Remove and drain.
3. Slice eggplants and fry until browned.
4. Remove and drain.
5. Clean the chicken and prick using a stick.
6. Puree the garlic and ginger.
7. Add salt, pepper and cooking oil.
8. Marinate the chicken with spices and allow about 30 minutes to allow the flavors to infuse.
9. Grill chicken until cooked on both sides.
10. Squeeze all the sambal sauce ingredients that have been cut into thin strips.
11. Add the sugar, salt and shrimp paste.
12. Pour the hot oil and lime juice.
13. Stir well.
14. Place the grilled chicken on a serving plate and pour sauce matah on top.
15. Serve with vegetables.

chicken, garlic, ginger, salt, pepper, cooking oil, red onions, stalks lemongrass, red cayenne pepper, lime, shrimp, salt, sugar, oil, lemon, watercress, eggplants

Taken from cookpad.com/us/recipes/260907-grilled-chicken-sambal-matah-ayam-bakar-sambal-matah (may not work)