Yogyakarta Young Jackfruit Braised Slowly in Coconut Water with Chicken and Eggs

What you need

• 800 g (1 3/4 lb) young green jackfruit, cut into 3 cm (1 in) chunks, hard core removed; canned in brine works if drained and rinsed well
• 8 shallots, peeled
• 6 cloves garlic, peeled
• 8 candlenuts, or macadamia nuts
• 1 tsp ground coriander
• 6 cm (2 1/2 in) galangal, bruised and cut in two
• 6 Indonesian bay leaves, daun salam
• 3 makrut lime leaves
• 100 g (3 1/2 oz) palm sugar, shaved or chopped
• 2 tsp salt, divided, plus more to taste
• 800 ml (3 1/3 cups) coconut water
• 600 ml (2 1/2 cups) coconut milk, divided: 200 ml for the jackfruit, 400 ml for the chicken
• 6 large eggs
• 800 g (1 3/4 lb) bone-in chicken thighs, skin on
• 3 tbsp neutral oil
• 6 leaves teak leaves, optional, for colour; one black tea bag can replace them
• steamed rice, for serving

Method

Restated from the original video

1. 1

   Put the eggs in a small pot, cover with water, bring to a boil and cook for 10 min. Cool in cold water, then peel.

2. 2

   Blend the shallots, garlic, candlenuts and coriander with 2 tbsp of the coconut water to a smooth paste. Divide the paste into two equal portions.

3. 3

   Line a large heavy pot with the teak leaves, if using. Add the jackfruit, half of the paste, 4 of the bay leaves, half of the galangal, the palm sugar and 1 tsp of the salt.

4. 4

   Pour in the coconut water and 200 ml of the coconut milk. The liquid should just cover the jackfruit. Bring to a boil.

5. 5

   Lower the heat so it barely bubbles, partly cover and cook, stirring every 30 min, until the jackfruit is soft and deep brown and most of the liquid has cooked away, about 2 1/2 hours.

6. 6

   Tuck the peeled eggs into the jackfruit and keep simmering gently for 45-60 min, until the eggs are tan and the pot is almost dry. Stir carefully so the jackfruit holds its shape.

7. 7

   While the eggs simmer, heat the oil in a second pot over medium heat and fry the remaining paste for 3-4 min, until fragrant and the oil separates.

8. 8

   Add the chicken and turn it in the paste for 2 min. Add the remaining galangal, the remaining 2 bay leaves, the lime leaves, the remaining 1 tsp salt and the remaining 400 ml coconut milk.

9. 9

   Simmer gently, partly covered and turning the chicken once, until the sauce thickens and the chicken reaches 74 °C (165 °F) inside, 40-45 min.

10. 10

    Taste the jackfruit. It should be sweet and savory with a mild spice note. Add salt or a little more palm sugar if needed, and pick out the leaves and galangal.

11. 11

    Serve the jackfruit warm or at room temperature with the chicken, an egg per person and steamed rice.

Imported from dailycookingquest.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.