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Start by sautéing the shallots and garlic in a bit of oil until fragrant.
Once cooked, add the sautéed shallots and garlic to the mixture.
Grind a little salt into a smooth paste.
In the same pan, briefly fry the chicken thighs until they are browned.
Next, add the ground spices, bay leaves, and other seasonings to the pan.
Incorporate the lemongrass and the remaining ingredients.
Add the fried chicken and the boiled eggs to the mixture.
Stir in the kecap manis, brown sugar, and broth powder.
Pour in the water and let it simmer until the liquid reduces.