Garang Asem

Rub chicken with salt, garlic, shallots, and tamarind water while preparing the aromatics.

Line bowls or parcels with banana leaves and add chicken, tomatoes, chiles, lemongrass, galangal, and lime leaves.

Spoon in a little seasoned broth and fold the leaves into tight packets.

Steam until the chicken is tender and the sour broth smells of herbs.

Serve the parcels hot with rice, letting diners open the fragrant leaves.