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Ajam Panggang (Indonesian Bbq'd Chicken) Recipe - Cooking Index

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Ajam Panggang (Indonesian Bbq'd Chicken)

Cuisine: Indonesian
Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

3 lbs 1362g / 48ozBroiler chicken
1/2 teaspoon 2.5mlGrated fresh ginger
1 cup 237mlKecap - (or ketjap) manis*
1 teaspoon 5mlSambal oelek**
2   Garlic cloves
1   Kroepoek oedang peeled and mashed
  Cornstarch to thicken
2 tablespoons 30mlFresh lime juice marinade for sauce
1/2 cup 99g / 3.5ozButter, unsalted - melted

Recipe Instructions

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 (375F on fat thermometer), draining at once on paper towels. The chips will puff up as soon as they hit the fat.

Hints

Ingredients from Indonesia are available at many Dutch, Chinese, Vietnamese and Indonesian specialty stores. This dish is good with Nasi Goreng (fried rice).


Source:
San Francisco Examiner, 6/2/93.

From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 57. ISBN 0-88862-788-2.

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