Ayam Panggang (Barbecued Spicy Chicken) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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(Barbecued Spicy Chicken) Ingredients:
10 chicken wings or 10 whole chicken legs |
2 garlic cloves |
2 1/2 cm gingerroot |
1 tablespoon lime juice, preferably from small round limes (limau kesturi) |
1/2 teaspoon salt |
5 -10 chilli padi chilies |
25 red chilies |
15 shallots |
10 garlic cloves |
2 tomatoes |
2 tablespoons oil |
4 tablespoons lime juice, preferably from small round limes (limau kesturi) |
1 tablespoon sugar |
salt and pepper |
Directions:
1. Pound or blend the garlic and ginger together, mix with lime juice and salt and rub into the chicken.
2. -Set aside.
3. To prepare the spice paste, put the chillies, shallots, garlic and tomatoes in a steamer and cook for 5 minutes.
4. Slit the large red chillies and discard the seeds; remove the seeds from the tomatoes.
5. Put steamed items in a blender and process coarsely.
6. Heat oil in a pan and stir fry the blended paste over low heat for about 5 minutes, until fragrant.
7. Add lime juice, sugar, salt and pepper to taste.
8. Cook the chicken over charcoal for 5 minutes, turning halfway through. Rub the chicken thoroughly on both sides with the cooked spice paste and leave for 5 minutes to allow the flavours to penetrate.
9. Return chicken to the barbecue and cook until tender and golden brown on both sides.
10. Hint: The spice paste can be prepared several hours in advance.
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