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Home Dish Ayam Bakar dg Sambal Padang🇮🇩 (Padang'sGrilledChicken w Sauce)

Ayam Bakar dg Sambal Padang🇮🇩 (Padang'sGrilledChicken w Sauce)

Name: How to cook Ayam Bakar dg Sambal Padang🇮🇩 (Padang'sGrilledChicken w Sauce) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 persons
Cuisine: Us

Introduce

Chef :

Ayam Bakar dg Sambal Padang🇮🇩 (Padang'sGrilledChicken w Sauce)

#myrendangisntcrispy We love mum's cooking, khas Padang and inspired by her recipe 😍🐥 present this dish, crispy, tender and juicy. Firstly the chicken has to be marinated then baked under a grill in the oven which still give a crispy as result and taste so delicious to eat with rice and Sambal Sweet n Sour Sauce on top of the chicken. (Note: Our home don't eat the hot chilli sambal sauce in compare to many Padang's folk loves to eat the hot sambal. 🌶Imagine, in Indonesia there are hundreds variety of delicious Sambal sauce dishes as side dish!) 🐤🍗The marinated chicken could be grilled on a direct charcoal BBQ, typical of a daily local cooking since centuries.

Ingredient

Food ration :

6 persons

1 kg

chicken cut into big pieces

fresh red chilies diced finely

shallots smashed

4 cloves

garlic smashed

1 can

Coconut cream

rectangular baking pan:inside a small metal rack.Oil the rack

kaffir lime leaves

bay leaves

6 cm

fresh ginger crushed

3 cm

fresh galangal crushed

1 tbs

ground Coriander

1 tbs

ground Cumin

1/2 tsp

ground Cinnamon

2 tbs

soft brown sugar

kaffir limes juice to rub the chicken all over

2 tbs

ABC Sweet Soy sauce (optional)

bunch

lettuce

1/2 cup

o Thai Sweet Chilies

shallots, diced

1/4 tsp

garlic puree

Kaffir Lime juice (or 1 tbs wine vinegar)

2 tbs

Indonesian Sweet Soy sauce (has toffee sugar from Coconut)

1 tbs

Tomato Ketchup

Cooking instructions

* Step 1

In a large bowl combine 2 kaffir lime juice,ginger, galangal,coriander, cumin, cinnamon,shallots, garlic, salt, sugar and sweet soy sauce (optional) and mix.Add chicken pieces and mix, cover bowl with gladwrap. Marinade & put in fridge for 2 hrs, turning over after an hour.

* Step 2

In a wok with an inch oil,medium heat,put kaffirlime&bay leaves,add the marinade mixture& stir until aroma& oily. Add the chicken,mix until well coated then add the coconut cream,salt,sugar,chili,cayenne pepper & mix, bring mixture to the boil for a 3 minutes while always keep stirring.Then turn the heat low, simmering for 3'.Not to overcook! Half way cooking turn off the heat, remove quickly the wok, remove the chicken w/ a slotted spoon &put on the small rack which stands inside the baking pan

* Step 3

Preheat the top Grill of the Oven to 220 degrees Celcius.Hot enough the temperature,then put the rettangular pan with the small rack inside, on top rack sits the half cooked chicken.Grill until juice comes clear for 5' or so (don't burn the meat), check if the chicken is cooked, then with a thong turn over and grill for another 5' lowering the oven temp to 200 degrees Celcius. If the chicken is too dry oftenly brush the meat with the marinade mixture. Season to taste.

* Step 4

With a thong remove the cooked chicken pieces and put them onto a large serving dish which base is covered with a large banana leave. Decorate the platter with some tomato & cucumber slices and a bunch of lettuce. Now it's time to prepare the condiment as a side dish: hot sweet n sour sauce 'Sambal' (Sambal = Sauce)

* Step 5

Sambal Sauce😗: mix Shallots, Garlic, Kaffir Lime juice, Sweet Soy sauce (has already the toffee sugar),Tomato Ketchup. Transfer into a small banana's bowl shaped or in a small glass bowl; decorate on top platter with a Kaffir Lime cut in half 😙. To serve: put the cooked Chicken pieces on a steam Jasmine Rice and spoon the Sambal Sauce on top of the Chicken pieces.

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