Siap Mepanggang

Grilled Chicken;

Overview :
This is one of Bali's most traditional dishes and plays an important role in many ceremonies.

4 baby chicken, each 400 gr (13 oz)
1 cup chicken spice paste
2 1/2 cupcoconut milk
3 1/4 cups chicken stock
4 stalks lemon grass, bruised
4 salam leaves
2 lemon leaves
1 tbsp salt
1 tbsp black peppercorns, crushed

Cut along backbone of chicken, open butterfly style and flatted. Heat heavy saucepan, add spice paste and saute for 2 minute over low heat.

add, chicken stock, lemon grass, salam leaves, lemon leaves and bring to boil and simmer for 5 minutes. Add coconut cream, bring to boiled, season with salt and pepper. Add chickens and simmer until three-quarters cooked, turning chicken frequently.
Remove from fire and cool chicken in the sauce to room temperature. Remove chicken from sauce and dry well in open airy place for 30 minutes. Grill over charcoal until dark golden brown. Grilled chicken tastes best when served with peanut sauce, steamed rice and vegetables.

Helpful hints :
The chicken can be simmered in coconut milk and then deep-frozen until required. Be sure to dry them thoroughly after defrosting, either in an airy place or in front of a fan, before frying.(BP Inter)


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