Ajam Panggang (Indonesian Barbecued Chicken) Recipe
|
|
Ingredients : Ajam Panggang (Indonesian Barbecued Chicken) Recipe
3 lb Broiler chicken
1 cup Kecap, (or ketjap) manis*
2 Garlic cloves peeled and mashed
2 tbsp Fresh lime juice
1/2 cup Melted, unsalted butter
1/2 tsp Grated fresh ginger
1 tsp Sambal oelek**
1 PACKAGE KROEPOEK OEDANG
Cornstarch to thicken marinade for sauce
*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.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 57. ISBN 0-88862-788-2. Electronic
format by Cathy Harned.
Converted by MC_Buster.
If you liked this Ajam Panggang (Indonesian Barbecued Chicken) Recipe, you may be interested the following related recipes:
[an error occurred while processing this directive] Poultry Recipes
Related Sites:
[an error occurred while processing this directive]