clean spring onions
remove dirt
more dirt the better
the fresher
the stalks will be slimy
remove skin that looks dead
worry not about the slime
take the chicken out of the fridge
flesh will be cold
chicken grosses me out
put on a plate
sprinkle with one teaspoon salt one teaspoon freshly ground black pepper
which you should have ground before you get your hands all dirty
with approximation of toil
rub the salt and pepper all over the chicken
chicken wings pieces are the best
you should also have chopped the spring onions and cloves of garlic
how many cloves depend on the eclipse of your heart
total or partial
fry the chicken with the garlic
some people urge wok
i prefer a green pan
or cast iron deep dish
if you’ve got deep pockets
till just brown
add the spring onions
leave some for decoration when all is done
a teaspoon of sugar
two tablespoons of kecap manis
brand of your choice
or more tablespoons
as you wish
and terasi diluted in two tablespoons of hot water from your aqua dispenser
i just found out that all terasi comes from sidoarjo
at least on my carrefour’s shelves
add a bit of water
people say add water later but i don’t trust people
bring to simmer
cover
set your timer to 30 minutes but don’t trust it
keep checking and turn the chicken over
try to prevent the skin from getting stuck to the bottom of the pan
use metal spatula
wooden ones will break the skin and flesh
you don’t want to break skin or flesh
maybe check every seven minutes
not too often so you don’t lose heat every time you take off the cover
but that depends on how anal you are
everything depends on how anal you are
things will caramelize nicely when you play nice
like everything in life
when you play nice
take the chicken out of the wok/green pan/cast iron dish you anglophile
put them on a nice plate
your everyday best
don’t lose any of the juice
sprinkle with the leftover spring onions
tuck in
with your hand
and lukewarm white rice
which you should have prepped beforehand
like everything else in life
Divagyrations 