Ayam madu (Honey chicken)
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Ingredients:
1 onion
1 clove garlic, chopped small
4-6 mixed chicken pieces with bone 
    (a full leg counts as 2 pieces!)
Several tablespoons honey
1 heaped tablespoon freshly grated frozen galangal
1 heaped tablespoon freshly grated frozen ginger
Bit of coconut cream (moderate!)
6cm lemongrass
1 (frozen) khaffir lime leaf
Sweet soy sauce (+salty if desired)
Chili powder
pepper

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Cut the onion small. Slowly sautee in a few tablespoons
of oil.

When starting to brown, add the clove of garlic.

Using a big Chinese cleaver, cut into smaller 
pieces- the marrow in the exposed bone will help the 
flavour. For the tidiest cuts, it is best if the
chicken is half frozen.
 
(If you don't have a cleaver, puncture the chicken
pieces with a fork or other sharp object- this will 
allow the chicken to absorb the spices better).

Brown the chicken for a while. Add a mug of hot water
to prevent the onion/garlic from burning. Add the 
coconut cream, the lemon grass and the lime leaf. 
Add the ginger and galangal.

Add sweet (and salty, if desired) soy sauce. Add salt, 
pepper and chili powder to taste. 

After a few minutes, taste and adjust the sweet/salt/
acid balance as needed using honey, salt and lemon 
juice. Simmer for at least 45 minutes as it takes 
some time for this dish to fully develop its flavour. 

Turn down the fire and set the sauce apart. Grill the
chicken on a charcoal barbecue until golden brown. 

Serve over white rice with the sauce.

Tip:

Add in a few teaspoons of oyster sauce for a more
complex flavour. 

If a charcoal barbecue is not available, add in 
a small amount of strong lapsang souchong tea 
made with 1 teabag in 1 espresso cup of water)
to give smoky notes to the dish.