Ajam Panggang (Indonesian Barbecued Chicken)
Keys: Fruits Main Dish Poultry Bbq Indonesian Indonesia Asian
Oriental Indonesian Yield: 4 Servings
Ingredients:
3 lb Broiler chicken
1 cup Kecap (or ketjap) manis*
2 x Garlic cloves peeled and mashed
2 tbl Fresh lime juice
1/2 cup Melted, unsalted butter
1/2 tsp Grated fresh ginger
1 tsp Sambal oelek**
1 pkt Kroepoek oedang***
Cornstarch to thicken marinade for sauce
Method:
*Sweet soy sauce.
**Hot pepper sauce.
***Shrimp puffs.
Note: Ingredients from Indonesia are available at many Dutch, Chinese,
Vietnamese and Indonesian specialty stores. This...dish is good with
Nasi Goreng (fried rice).
Cut chicken into 8 pieces. Combine remaining ingredients, except shrimp
puffs, in large bowl. Add chicken pieces; toss to coat. Marinate 2 hours
at room temperature, stirring occasionally. Remove chicken pieces from
marinade (reserving some of the marinade for basting and the rest for
sauce).
Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting
as needed. If browning too quickly, cover with foil. (In summer,
barbecue over charcoal fire.)
Heat reserved marinade with cornstarch until thickened and serve as
sauce, if desired. Serve with shrimp puffs on the side. For these,
simply deep-fry in hot fat or oil (375 F. on fat thermometer), draining
at once on paper towels. The chips will puff up as soon as they hit the
fat.
Yield: 4 servings on its own, 6 as part of an Indonesian rice table.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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