Ayam Bakar Bumbu Rujak Ingkung

Ayam Bakar Bumbu Rujak ingkung


Ingredients :
1 fresh free range chicken
500 ml coconut milk
3 tbsp tamarind pulp
1 tbsp grated palm sugar
2 bay leaves
2 cm galangal
6 kaffir lime leaves, torn
1 tbsp chicken stock powder
salt at your taste

Blend
8 shallots
4 garlic cloves
4 candlenuts
5 red long chilies

Diretions :

1. Trim the chicken of any excess fat
2. Preheat oven to 180C
3. Heat 3tbsp oil in a large pot
4. Stir fry the chilli paste, bay leaves, galangal and kaffir lime leaves until fragrant
5. Add chicken into the pot, mix well with the mixture
6. Add coconut milk, palm sugar, chicken stock and salt
7. Cook chicken with the lid on for about 15 minutes
8. Lid off, add tamarind pulp and cook for another 10 minutes or until the chicken cooked through and the juice is reduced, adjust the taste
9. Place chicken into a greased baking tray, breast side up and tie chicken legs together with the string and tuck neck flap and wings underneath
10. Scatter the remaining stuffing over the chicken
11. Roast for about 40 minutes
12. When the chicken is cooked, cover it with foil
13. Set aside for 5-10 minutes to rest before carving or cutting into pieces. This allows the juices to settle.
14. Curve chicken and serve it with rice.