Padang Fried chicken

Material:
A tail of free-range chicken, cut into 4 parts
1 liter of coconut water
1 bay leaves
cooking oil
Spices, puree:
4 cloves garlic
2 para hazelnut
½ teaspoon pepper
½ tsp coriander grains
1 teaspoon salt
1 tsp sugar

Method:
Boil chicken with spices, coconut milk, chicken and bay leaf until
software. If chicken is not tender, add hot water.
Drain chicken, fried until crispy.
Remove and drain.

For 4 people