3 stalks of green onions, thinly sliced diagonally 1 bunch of basil, pick the leaves Cooking oil Salt and white pepper powder as needed 11 shallots 4 cloves of garlic 5 red chili peppers 7 red bird's eye chili peppers 3 cm of peeled turmeric (burned) 6 candlenuts (roasted) 2 ½ cm of ginger ½ teaspoon of sugar 1 teaspoon of salt 1/8 teaspoon of white pepper powder

The next step, chop shallots, garlic, red chili, bird's eye chili, ginger, and turmeric, then put them into a blender. Add candlenut and other spices such as sugar, salt, and white pepper powder, add water and blend until smooth. Heat oil in a pan, then sauté the blended spices until they turn golden and fragrant. Add lemongrass, kaffir lime leaves, and turmeric leaves, mix well.

Then, put in the chicken that has been coated earlier, then stir until the chicken is evenly mixed with the seasoning. Add tomatoes, bird's eye chili, red chili, and thinly sliced garlic, then stir again. Continue cooking until the chicken turns golden. Then, add scallions, stir again until the seasoning is evenly distributed. Pour in the broth, then stir again until well mixed. Lastly, add pandan, stir briefly and then add basil leaves. Chef Juna's woku chicken is ready to be served and enjoyed with warm rice! Source: Diadona.id