Name: Ayam bakar
Total time: 270 min
Yield: 3 personnes
Cuisine: Indonésienne
Ingredients: 1 whole chicken; 1 lime(s); 1 tsp salt; 1 tsp powdered chicken stock; 8 tbsp kecap manis; 2 tbsp tamarind juice; 4 clove(s) garlic; 5 shallot(s); 2 candlenut(s); 1 piece(s) turmeric; 1 piece(s) galangal; 2 red chili pepper(s); 1 tsp coriander seeds; vegetable oil; 2 stalk(s) lemongrass; 4 leaf(leaves) bay leaf; 1 tbsp unsalted butter; 0.5 tsp pepper; 1 tsp powdered chicken stock; 0.5 tsp salt; 1 tbsp sugar; 4 tbsp kecap manis; 700 ml water; braising liquid; 2 tbsp unsalted butter

Recipe

04:30 Medium

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Servings

3 personnes

Ingredients

Instructions

Preparing the marinated chicken:

1Cut the whole chicken into pieces.
2Place the chicken pieces in a bowl.
3Add the sweet soy sauce, tamarind juice, salt, and powdered stock.
4Mix well and cover with plastic wrap.
5Let marinate for 3 to 4 hours, or overnight, in the refrigerator.

Preparing the spice paste:

6In a blender, combine the shallots, candlenuts, galangal, turmeric, coriander, shrimp paste, red chili peppers, and a little oil.
7Blend until smooth.
8Pour the blended mixture into a pan and cook over medium heat for a few minutes.
9Add the pre-crushed lemongrass, bay leaves, pepper, and butter.

Cooking the ayam bakar:

10Place the chicken pieces in the pan and mix.
11Cook for a few minutes to brown the chicken pieces.
12Add water, sweet soy sauce, salt, powdered stock, and sugar.
13Cover and cook over medium heat for about 45 minutes.
14Stir occasionally so the chicken pieces don't burn.
15When the chicken pieces are tender, remove them from the pan.
16Transfer the braising liquid to a bowl and mix it with the butter.
17Brush the chicken pieces with the braising liquid and sauté them for a few minutes in a pan over medium heat until nicely browned.
18Serve the chicken with rice.

About this dish

Ayam Bakar, which literally means "grilled chicken" in Indonesian, is a flavorful and fragrant traditional dish, emblematic of Indonesian cuisine. The chicken is first marinated in a spice-rich mixture, often made with garlic, shallots, ginger, galangal, turmeric, lemongrass, coriander, and sweet soy sauce (kecap manis), then partially cooked over low heat to soak up all the flavors. It is then grilled or roasted over embers or on a grill until nicely browned and slightly caramelized. This cooking method gives it a crispy skin and juicy flesh, enhanced by a sweet-and-savory sauce with smoky notes. Ayam Bakar is usually served with white rice, sautéed vegetables, or a cucumber salad, and accompanied by a spicy sauce (sambal) for those who like an extra kick.