Ayam Bakar (Indonesian Grilled Chicken)

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

   Blend the shallots, garlic cloves, ginger, galangal, fresh turmeric, toasted candlenuts, and red chilies into a smooth paste using a food processor or mortar and pestle.

   Около 10 мин

   Совет повара: Add a tablespoon of water or oil if needed to help the blending process.

2. 2

   Heat the vegetable oil in a large pan or pot over medium heat.

   Около 1 мин

3. 3

   Add the spice paste and sauté for 5-7 minutes until very fragrant and the oil separates from the paste.

   Около 7 мин

   Совет повара: Ensure the paste is fully cooked to avoid a raw taste.

4. 4

   Add the bruised lemongrass, kaffir lime leaves, and bay leaf to the pan and stir for another minute.

   Около 1 мин

5. 5

   Place the chicken thighs into the pan, skin-side up.

   Около 1 мин

6. 6

   Pour in the coconut milk, tamarind paste, palm sugar, soy sauce, and salt.

   Около 1 мин

7. 7

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 25-30 minutes, or until the chicken is tender and cooked through.

   Около 30 мин

   Совет повара: Stir occasionally to prevent sticking and ensure even cooking.

8. 8

   Remove the chicken from the pan and set aside. Continue to simmer the remaining sauce, uncovered, until it thickens into a rich glaze, about 5-10 minutes.

   Около 7 мин

   Совет повара: The glaze should be thick enough to coat the back of a spoon.

9. 9

   Preheat your grill to medium-high heat.

   Около 5 мин

10. 10

    Brush the cooked chicken thighs generously with the thickened glaze.

    Около 1 мин

11. 11

    Grill the chicken for 3-5 minutes per side, basting frequently with the glaze, until nicely charred and caramelized.

    Около 8 мин

    Совет повара: Watch carefully to prevent burning due to the sugar in the glaze.

12. 12

    Serve immediately with steamed rice and your favorite Indonesian condiments.