Ayam Bakar 🐓

Indonesian
Written By Hannah Coward

SPICE PASTE
6 Chinese shallots
4 cloves garlic 🧄
1” ginger
1 tbsp coriander
½ tsp turmeric
¼ tsp cumin

* Use food processor to grind into paste

INGREDIENTS
3–4 lbs chicken thigh+leg (attached) 🍗
2 tbsp vegetable oil
2 stalks lemongrass, crushed
1” galangal, smashed
4 kaffir lime leaves, smashed
3 cups water
6 tbsp kecap manis
1 tbsp tamarind pulp
1½ tsp salt (or to taste)
½ tsp fresh cracked black pepper

DIRECTIONS

  • Heat vegetable oil on the stove in a large roasting pan (medium heat) (pot needs to be large enough for chicken to sit on the bottom in one layer)

  • Fry spice paste till fragrant

  • Add all ingredients except chicken and bring to boil

  • Add chicken and simmer 30 min. (or until chicken is cooked)

  • Turn off heat and rest for 1 hour

  • Remove chicken from pan then bring contents to a boil. Reduce to simmer and simmer until it becomes a thick glaze.

  • GRILL: Get coals very hot, brush the chicken with the glaze, and grill. Brush with additional glaze as needed.

  • BROIL: Place chicken on baking rack, skin-side up. Brush with glaze and broil on low till skin is caramelized and dar (but not burnt). Brush with glaze again to serve.

Hannah Coward
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