Description
Grilled chicken is enjoyed throughout Indonesia and comes in different regional varieties. This recipe comes from the city of Solo, and uses a spice blend that incorporates sweet soy sauce and Indonesian bay leaves.
Ingredients
Scale
- 1 medium-sized chicken, portioned into 4
- 6 shallots, peeled, chopped
- 3 cloves garlic, peeled, chopped
- 3 candlenuts, chopped
- 3 cm turmeric, peeled, chopped
- 2 cm ginger, peeled, chopped
- 1 tsp whole coriander seeds
- 0.5 tsp whole white peppercorns
- 2 Indonesian bay leaves (salam leaf)
- 1 lemongrass, use only the white part, bruised, knotted
- 3 cm galangal, bruised
- 0.5 tbsp palm sugar, saved
- 4 tbsp sweet soy sauce
- Salt to taste
- 400 ml water
- 3 tbsp cooking oil
Instructions
- Using a blender or food processor, blend into a fine paste the: shallots, garlic, candlenuts, turmeric, ginger, white peppercorns and coriander.
- Heat the cooking oil in a wok over medium high heat.
- Sautee the spice paste, bay leaves, lemongrass and galangal until fragrant, around 3 minutes.
- Add palm sugar, soy sauce and salt.
- Add water, stir well.
- Add the chicken, then mix it with the spices thoroughly.
- Cover the wok and reduce the heat to medium low.
- Continue cooking for about 40 minutes or until the chicken is done and most of the liquid has evaporated.
- Grill the chicken until it is slightly charred.
- Serve immediately.
Notes
- The original version uses coconut water instead of plain water, but since coconut water is hard to obtain, plain water can be used without making it any less delicious.
Keywords: Non-spicy, soy sauce, bay leaves