Marinate the Chicken: Slice the chicken, then marinate with sweet soy sauce, soy sauce, chicken powder, pepper, and lime juice. Mix well and let sit for a while.
Prepare the Spices: Slice the garlic and shallot. Pound the candlenut, and slice the ginger, galangal, and curly red chili.
Blend the Spices: In a blender, add garlic, shallot, candlenut, ginger, galangal, turmeric, curly red chili, coriander, cumin, oil, and water. Blend until smooth.
Sauté the Aromatics: Heat oil. Sauté the shallot, lemongrass, kaffir lime leaf, and bay leaf until fragrant, then add the blended spices. Sauté until oily.
Cook the Chicken: Add chicken and stir-fry until cooked, then slice the tomato, cabbage, and green onion.
Final Cooking Steps: Add Thai chili, green onion, cabbage, salt, chicken powder, MSG, sugar, and pepper. Stir-fry briefly over high heat. Pour in water and coconut milk. Stir well, then add tomato. Cook briefly.
Serve: Chicken Tongseng is ready to serve with white rice, pickles, Emping/melinjo crackers, and fried shallots.