Indonesian Pulled Chicken

This is truly one of those recipes that is always good. The chicken is first grilled briefly for extra flavor and then everything simply goes in the pan together. Garlic, ginger, galangal, lemongrass, lime leaf, sweet soy sauce... add a little water and let it stew. You don't really have to do anything else. After a few hours, the chicken is so tender that it falls apart on its own. And the great thing is: you can use it for anything. On a bun, in fried rice, in a rice bowl or as a filling for puff pastry snacks at a birthday. Guaranteed to run out fast.