Sundanese Grilled/Roasted Chicken

Name: Sundanese Grilled/Roasted Chicken
Cuisine: Asian
Ingredients: 1 free-range chicken (weighing about 1 kg/2-2.2 lb ), washed; 450 ml/15 fl oz/1,5 cup; 1 stem lemon grass, outer leaves discarded, bruished; 2 salam or bay leaves; 5 tbsp indonesian sweet soya sauce / Kecap Manis; 2 large red chillies, de-seeded, chopped; 3 -5 small red chillies / bird chillies ( optional, if you like it spicy); 10 shalllots, chopped; 5 cloves garlic, chopped; 5 candlenuts, roughly chopped or crashed; 2 cm/10 gr/1 tbsp fresh ginger; 2 cm/10 gr/1 tbsp fresh galangale galangale, bruised; 2 cm/6 gr/1 tsp fresh turmeric or 1 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp ground pepper; 2 tsp salt or to taste; 1 tsp sugar (optional)

19 steps

Updated at: Thu, 17 Aug 2023 14:01:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories393.2 kcal (20%)

Total Fat20.8 g (30%)

Carbs23.7 g (9%)

Sugars15.1 g (17%)

Protein27.5 g (55%)

Sodium1761.5 mg (88%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1chicken

free-range, washed

1 stemlemon grass

outer leaves discarded, bruished

2salam leaves

or bay

5 Tbspsweet soya sauce

indonesian, kecap manis

2red chillies

large, de-seeded, chopped

3red chillies

small, bird chillies, optional, if you like it spicy

roughly chopped or crashed

2 cmfresh ginger

2 cmgalangale

fresh, bruised

2 cmfresh turmeric

or 1 tsp turmeric powder

1 tspcoriander powder

½ tspground pepper

2 tspsalt

or to taste

1 tspsugar

optional

Instructions

Step 1

1 Cut chicken in half lengthwise along breastbone, leave the backbone uncut.

Step 2

2 Turn over the chicken and by using the palm of your hand, press down on the center of the backbone until you hear a crack and the chicken is flattened.

Step 3

3 Prepare and peel off all ingredients for the paste, cut in smaller piece if necessary.

Step 4

4a Put all ingredients for the paste in a blender or food processor and blend until smooth. (If necessery add a little bit oil to help the blending process).

Step 5

Step 6

5a Heat 2 tbsp oil in a wok or big skillet/frying pan over medium heat. (Don't add oil if already added in a blender or just add little bit only). Add the paste.

Step 7

5b Saute the paste & stirring all the time until the paste fragrant & well cooked.(about 3-5 minutes)

Step 8

6a Add the chicken, rub the paste around the chicken with a wooden spoon. If necessary pierce the chicken with a fork for the marinade to seep into the chicken.

Step 9

6b Turn the chicken over, repeat the above step once again until all chicken part is coated with paste. Cook until the chicken becomes harder and it's colour turns to whiten.

Step 10

7 Add the coconut milk and cook about 15 minutes. Stir occationally.

Step 11

8 Turn the chicken over and continue to simmer for another 15 minutes until the chicken almost cooked and the sauce is reduced in half.

Step 12

9 Add the kecap manis and stir to mix.

Step 13

10 Cook for another 5 minutes until the sauce is driven-off and thickens.

Step 14

11 Remove the saucepan from the heat. Meanwhile preheat oven to 350°F (180°C). Transfer the chicken in a Pyrex Glass or baking pan.

Step 15

12 Adjust the taste of the coating paste. If necessary add salt or kecap manis to taste.