Ingredients: 1 free-range chicken (clean the feathers, wash) 500 ml coconut milk 10 bird's eye chilies 2 stalks of lemongrass (bruised) 2 kaffir lime leaves 2 segments of galangal (bruised) 1 tsp salt 1 tsp brown sugar Cooking oil

Clean the chicken and make sure all feathers are removed. Then, skewer it with bamboo and grill it over charcoal until it turns golden yellow. Set aside. Usually, for the distinctive taste of Trenggalek, the process of grilling this village chicken uses a traditional ayu bakar stove. Therefore, its traditional flavor is so prominent and more delicious.

Prepare the ingredients for the spice paste, then blend or grind it in a mortar and pestle. Heat a little oil in a pan, then sauté the spice paste until fragrant. Add lemongrass, galangal, bay leaves, and kaffir lime leaves, continue sautéing until slightly wilted. Then, pour in coconut milk, salt, and brown sugar. Stir the dish slowly until it boils. Add the roasted chicken and whole bird's eye chili.

Cook with medium heat while occasionally stirring until the spices are fully absorbed. Let it simmer until the coconut milk sauce slightly reduces and the chicken is cooked. Remove from heat, then the Trenggalek chicken lodho is ready to be served. To enhance the delicious taste, you can serve this chicken dish with uduk rice, ketupat or lontong, and savory spicy urap vegetables. You can also enhance this Trenggalek chicken lodho dish by adding basil leaves.