Recipe by Dapur Rasamasa
Serve: 5 Person
Chicken fillet richly spiced and laced with kemangi and…
Ingredients
- 1 whole chicken
- 1 tbsp small lime juice
- Salt
- 1½ glasses water
Spice Paste
- 15 shallots
- 6 garlic cloves
- 2 red chilies
- 4 red curly chilies
- 3 thumb-size lesser galangal
- 2 tomatoes
- 1½ tsp salt 1 tsp coconut sugar, sliced
- 2 tsp roasted shrimp paste
- Cooking oil for sautéing the spice
The spice paste is infused in the chicken already, and basted all over it again that it doesn’t matter whether you grill, roast or put it in the oven. This grilled chicken is so hot and flavorsome.
Steps
- Split the chicken by its breast part, leaving its back intact. Flip it around and press its back until its body spread flat. Fold each wing towards inside. Rub chicken with salt and coat chicken with lime juice. Set aside.
- Sauté spice paste until fragrant in a big wok enough to fit the chicken. Add chicken and mix until the spice paste well covers the chicken.
- Pour water and cook on low heat while tossing the chicken gently. Cook until the liquid is reduced. Use fork to test if the chicken is tender already.
- Once tender, take out the chicken. Put aside the remaining spice for basting later.
- Grill chicken, while basting it occasionally with the remaining spices until fragrant. Remove from heat.
Hints
- For best tasting, use free-range chicken
- Ideally it is roasted over a pitfire, but you can always use a grill pan and cook over the stove, or roast it in the oven. It’s that flexible because the flavor is already there in the spice paste.
