Ting and hardbody chicken

For the ting

Combine all the ingredients in a plastic bowl and seal with a lid. Leave to stand for 1 – 2 days to ferment. The mixture should give off an odour and taste sour. When the mixture is ready, boil 3 cups water in a saucepan. Gradually add the fermented mixture, stirring continuously with a wooden spoon to break any lumps. Cover and simmer for 30 m