Ajam Panggang (Indonesian Barbecued Chicken)

Title:
Ajam Panggang (Indonesian Barbecued Chicken)

Yield:
4 Servings

Categories:
Fruits,
Indonesian,
Main
Dishes,
Poultry




Ingredients:





     3 lb Broiler chicken


     1 c  Kecap (or ketjap) manis*


     2    Garlic cloves


          -- peeled and mashed


     2 tb Fresh lime juice


   1/2 c  Melted, unsalted butter


   1/2 ts Grated fresh ginger


     1 ts Sambal oelek**


     1 pk Kroepoek oedang***


          Cornstarch to thicken


          -- marinade for sauce






 *Sweet soy sauce.


 


 **Hot pepper sauce.


 


 ***Shrimp puffs.


 


 Note:  Ingredients from Indonesia are available at many Dutch, Chinese,


 Vietnamese and Indonesian specialty stores.  This...dish is good with Nasi


 Goreng (fried rice).


 


 Cut chicken into 8 pieces.  Combine remaining ingredients, except shrimp


 puffs, in large bowl.  Add chicken pieces; toss to coat. Marinate 2 hours


 at room temperature, stirring occasionally.  Remove chicken pieces from


 marinade (reserving some of the marinade for basting and the rest for


 sauce).


 


 Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting as


 needed.  If browning too quickly, cover with foil.  (In summer, barbecue


 over charcoal fire.)


 


 Heat reserved marinade with cornstarch until thickened and serve as sauce,


 if desired.  Serve with shrimp puffs on the side.  For these, simply


 deep-fry in hot fat or oil (375 F. on fat thermometer), draining at once on


 paper towels.  The chips will puff up as soon as they hit the fat.


 


 Yield: 4 servings on its own, 6 as part of an Indonesian rice table.


 


 From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:


 James Lorimer & Company, 1985.  Pg. 57.  ISBN 0-88862-788-2. Electronic


 format by Cathy Harned.


   Posted to MM-Recipes Digest V3 #255


 


   Date: Tue, 17 Sep 1996 22:37:48 -0700


 


   From: Julie Bertholf