印尼辣味鸡 Indonesian Pepes Chic ken

材料
全鸡550克（砍小块）、酸柑半粒挤汁、阿三膏1汤匙（混2汤匙水取汁）、香茅1条（只用白根部，拍烂切幼丝）、
红辣椒2条（切丝）、青葱2棵（切4公分长）、风柑叶3片（切丝）
研磨材料
黄姜1公分、辣椒泥2汤匙、小葱头3粒、蒜头2瓣、姜1公分、蓝姜1公分、石古仔2粒
调味料
鱼露1汤匙、黄糖3/4汤匙
做法
1. 将酸柑汁、盐和鸡肉放入大碗中混匀。加入研磨料和调味料再拌匀。
2. 加入其他剩余材料混合，倒入蒸盘中。
3. 隔水蒸鸡25-30分钟或至熟透。
Ingredients
550g chicken(chopped into bite sized pieces), juice of half a lime,
1tbsp tamarind pulp(mixed with 2tbsp water), 1 stalk lemon grass,
use white part only (smashed and shredded), 2 chilies(finely sliced),
2 stalks spring onion(cut into 4cm lengths), 3 pieces limau purut(finely shredded)
Group Spices
1cm turmeric root, 2tbsp chili boh, 3 shallots, 2 cloves garlic, 1cm ginger,
1cm galangal, 2 candlenuts (buah keras)
Seasoning
1tbsp fish sauce, ¾ tbsp brown sugar
Method
1. Put lime juice, salt and chicken in a bowl. Mix together then add ground spices and seasoning.
2. Combine the rest of ingredients into the chicken. Place marinated chicken in a heatproof fish.
3. Steam the chicken over boiling water for 25-30 minutes or until cooked through.