Sale Manuk

Method

1. Season the chicken with salt and rest for 15 minutes.
2. Native chicken is firmer than broiler chicken, so cut the joints into even pieces.
3. Heat oil in a heavy pot and brown the chicken lightly in batches, then set it aside.
4. Cook onion, garlic, and ginger in the same pot for 3 minutes. Add lemongrass and peppercorns and stir until fragrant.
5. Return the chicken, pour in water or stock, and bring to a boil. Skim, lower the heat, and cover.
6. Simmer for 50–70 minutes, until the meat is tender at the joint. Add hot water if needed to keep a generous broth.
7. Add fish sauce and chilies during the final 10 minutes. The broth should smell distinctly of lemongrass without tasting bitter.
8. Rest covered for 10 minutes, remove the woody lemongrass, and serve with spring onions and rice.