| Saute Ingredients | |
| Onion (Sliced Thinly) | 1 |
| Garlic (Sliced Thinly) | 2 cloves |
| Ginger (Sliced Thinly) | 10g |
| Chicken | 1/2 kg |
| Bunga Lawang, Cengkih,cinnamon | 3 |
| Cili Padi (Squashed) | 5 |
| Trimmings | |
| Potatoes (Quatered) | 2 |
| Tomato (Quatered) | 1 |
| Carrot | 1 stalk |
| Bok Choy | 4 stalks |
| Water | As desired |
| Salt & Pepper | To tase |
Clean the chicken and cut into desired size. Set aside
Heat up the pot, fill in the oil,put in the onion,garlic,ginger,bunga cengkih cinnamon,bunga lawang & cili padi.Stir fry until it smells fragrant
Once the onion becomes translucent, mix in the chicken. Stir fry for about 5 minutes.
Mix in the 1/2 cup of water. let is simmer for 5 mins
Add in another 2 cups of water. add carrot, potatoes & tomato. add in salt & pepper to taste. boil for another 15 mins. medium heat.
Lastly put in the bok choy. Boil for another 2-3 mins. Serve hot with rice/noodles/pasta. Serve together with kicap cili. yumss!