Wednesday, March 30, 2011

Indonesian Classic Grilled Chicken Recipe


For chicken:
6 pcs whole thigh and leg
2 tbsp cooking oil
3 pcs red chilies
3 stalks lemon grass
3 cups coconut milk
2 cups chicken stock
2 pcs lime leaves kecap manis
For Kecap Sambal:
4 pcs shallots
2 pcs red chili
2 tbsp kecap manis
For Spice Paste:
cup cumin seeds
8 pcs red chili
1 tbsp cardamom seeds
1 tsp cinnamon powder
For Turmeric Rice:
2  cups chicken stock
1 cup jasmine rice
1 tsp turmeric
1 tsp chili powder
Bay leaf
Cooking Procedure:
  1. Make the spice paste by grinding the cumin seeds, red chilis, cardamom seeds and cinnamon powder.      Heat oil in a wok and sauté spice paste with lemongrass. Saute until golden in color then add in coconut milk and chicken stock. Bring to a boil and lower to a simmer. Add in chicken and lime leaves.
  2. Season with Aji-Ginisa. Simmer for about 30 mins, turning the chicken every 5 mins. Remove from sauce and cool at room temp.
  3. Grill chicken for 3 mins on each side and brush with kecap manis as you turn.
  4. Cook jasmine rice with turmeric, chili powder and bay leaf.                          

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