Pulled chicken indonesio

Set up the BBQ for indirect heat and adjust the temperature to 120°C for braising.

Place the grilled chicken in the (cast iron) pan and add the garlic, shallots, ginger, galangal, lemongrass, bay leaves, and lime leaves.

Pour the ketjap manis, Shishado marinade, and water (or coconut milk) over the chicken in the pan.

Place the pan on the BBQ grate (indirect). Let it slowly simmer and braise at 120°C for about 2.5 hours.

Check occasionally, cook until the chicken is so tender that it easily pulls apart.

Pull the butter-tender chicken apart with two forks in the pan, ensuring the meat completely mixes with the dark, rich sauce.

Serve this warm, savory, and slightly sweet meat on a bun, in nasi (fried rice), or use it as a tasty filling for snacks. Guaranteed to run out fast!