Ajam Panggangchicken, indonesian, poultry 3 pounds broiler chicken 1/2 teaspoon grated fresh ginger 1 cup kecap; (or ketjap) manis* 1 teaspoon sambal oelek** 2 garlic cloves 1 package kroepoek oedang*** -- peeled and mashed cornstarch to thicken 2 tablespoons fresh lime juice -- marinade for sauce 1/2 cup butter, unsalted; melted *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 (375F 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. |
