Ayam Gota (Batak Tribal chicken)

Ayam Gota (Chicken Gota) is a recipe from Batak Toba, a big tribe in Sumatera island. The first time i tasted a dish similiar to it, was given by a dear friend in Paris a couple of months ago, who comes from a muslim Batak family (ayam Mangupa - South Batak tribal chicken). While her mother in law's recipe is made with "goseng" (grated coconut, dry-fry with ground corriander, and then pressed to liberate the oil), Ayam Gota's recipe is using blood. No wonder that the colour of the dish looked very dark. The recipe that i used is from a blog, saying that you can use mixed chicken liver with water as goseng/blood substitute.

Ingredients :

• 4 chicken livers (i used heart part, because my convinient store was running out of liver) – blend with a glass of water
• 6 chicken drumsticks
• Oil for cooking

Ground spices :

• 2 tsp of corriander seeds (just because i yearn for them)
• 3 shallots
• 2 cloves of garlics
• 1 tsp of ginger powder
• 2 green chilies (actually red chilies and you can add more, i just love green chilies more than the red counterpart. For me they just taste better).
• 2 stalks lemongrass , sliced 
• 1 cm of galanga
• salt
• sugar

Method :

1. Heat oil in a pan, and add the ground spices, until they turned golden brown and become fragrant.
2. Add the chickens and livers. Cook until water is absorbed. (I added more water until i was assured that the chicken is tender ).
3. Served.