Hete kip II

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1 kg kipdelen (liefst kipkarbonades)
100 gr rode rawits (kleine hete pepers) of evt. 5 el sambal oelek
1 theelepel trassi
5 cm verse gemberwortel
1 stengel sereh
5 blaadjes djeroek poeroet
1 blad salam of laurier
5 gesnipperde tenen knoflook
1 gesnipperde ui
Zout
Olie
1/2 liter kippenbouillon

Wrijf of maal de rawit, trassi, knoflook, ui en gember fijn tot een
dikke
pasta.
Bak de kipdelen in de olie bruin en haal ze uit de pan.
Fruit de pasta in het braadvet en blus af met de bouillon.
Kneus de sereh door een paarmaal met het handvat van een zwaar mes op het
witte gedeelte te slaan.
Voeg de sereh, de djeroek poeroet en de salam of laurier toe en breng het
geheel aan de kook.
Voeg de kipdelen weer toe en laat ze op laag vuur 1/2 uur garen.