Ayam Panggang Bali: Spicy Chicken Dish Recipe. This spicy Indonesian chicken dish blends a number of exotic ingredients into an unforgettable blend of tastes and colours. It goes perfectly with rice. Enjoy our Ayam Panggang: Spicy Chicken Dish recipe.
• 450 chicken quarters
• 1 tsp salt
• 1 cups (250ml) vegetable oil
• 1 tsp dried shrimp paste
• 4 shallots, finely chopped
• 3 cloves of garlic, minced
• 4 fresh chilli peppers, deseeded and shredded
• 400 ml coconut milk
• 2 bay leaves
• 1 lemon grass stalk, thinly sliced
• 1 tbsp lime juice
In a small bowl, mix together the shrimp paste, shallots, garlic, and most of the chillies. Keep aside a few strands of chilli for the garnish when the dish is completed. (If you like a less-spicy dish, use only half of the chillies suggested.)
Turn on the grill to the highest temperature possible, at least two-hundred degrees Celsius.
Cut the chicken into eight pieces and make small slits in the skin. Now trickle a little vegetable oil on the pieces and season them with salt, rubbing the salt and oil into the meat lightly.
Now place the chicken on the roasting tray and grill for twenty to twenty-five minutes, turning the pieces occasionally to ensure that they are cooked on all sides.
While the chicken is cooking in the grill, heat the remaining oil in the wok. Add the spices and fry on a moderate heat, stirring continuously.
Next, add the coconut milk, followed by the bay leaves and lemon grass, and continue to stir. Bring the sauce to a boil and then allow it to simmer for five to ten minutes, allowing the flavours to blend well.
Meanwhile, take the chicken out of the oven and set it aside. Add the lime juice and the chicken to the sauce and allow it to cook another five to ten minutes, turning the chicken occasionally until it is done.
The dish is traditionally served with rice and Sambal Olek, which is a spicy Indonesian sauce easily obtained at any Asian market.