Ajam Panggang (Indonesian Barbecued Chicken) Recipe

* 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).

Step 1

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).

Step 2

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.)

Step 3

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.

Makes 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.

Things You'll Need

  • 3lb Broiler chicken
  • 1c Kecap (or ketjap) manis *
  • 2 Garlic cloves
  • -- peeled and mashed
  • 2tb Fresh lime juice
  • 1/2c Melted, unsalted butter
  • 1/2ts Grated fresh ginger
  • 1ts Sambal oelek **
  • 1pk Kroepoek oedang ***
  • Cornstarch to thicken
  • -- marinade for sauce

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