Ayam panggang

Ayam panggang

Roast spiced chicken

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Grilling over glowing coals is the best way to finish cooking this dish, but it can be roasted in the oven.

Ingredients

Quantity Ingredient
1.5kg whole chicken
2 tablespoons dark soy sauce
1 tablespoon lemon juice
1 onion, roughly chopped
2 garlic cloves
1/2 teaspoon Sambal ulek
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried shrimp paste
125ml water or coconut milk

Method

  1. Cut the chicken in half lengthways, or split it open down the breast and open it out flat.
  2. Put the soy sauce, lemon juice, onion and garlic into a food processor and process until smooth. Alternatively you can finely grate the onion and garlic and mix with the soy sauce and lemon juice.
  3. Add the sambal ulek, pepper and shrimp paste to the onion mixture and rub all over the chicken. Leave to marinate for 30 minutes or longer.
  4. Put the water or coconut milk into a large frying pan or wok over medium heat. Cook the chicken, skin side up, for 10 minutes, then turn, reduce the heat to low and cook for a further 10 minutes. Baste with the marinade and juices in the pan.
  5. Meanwhile, preheat the oven to 190°C. Transfer the chicken to a rack in a large roasting tin, skin side up, and pour in just enough water to come 1 cm up the side of the tin. Spoon the marinade over the chicken and roast for 30 minutes, or until the skin is crisp and brown. Turn and cook the other side for 20–25 minutes. Alternatively you can finish cooking the chicken over hot coals — position the rack 10–15 cm away from the heat so that the chicken can cook through before the skin gets too brown. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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