Grilled chicken

Grilled chicken

Singgang ayam (Sumatra)

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 chicken
2 cups thick coconut milk
1 stalk lemongrass
1-2 kaffir lime leaves
salt, to taste

Paste spices

Quantity Ingredient
3-4 red chillies
2.5cm piece fresh turmeric
or 1/4 teaspoon turmeric powder
2.5cm slice fresh ginger, chopped
1/2 teaspoon freshly ground pepper
2 medium-sized garlic cloves, sliced
5 shallots, sliced

Method

  1. Cut the chicken down the breastbone and truss flat, panggang-style. Grind the spices to a paste. Spread the paste over the chicken and leave it to stand for an hour while the spices penetrate. Put the coconut milk, lemongrass, kaffir lime leaves and salt into a shallow pan large enough to hold the chicken. Lower in the flattened chicken and simmer gently, stirring all the time until the chicken is tender and the broth has become thick and oily. Lift out the chicken and grill over a very low charcoal fire until brown. Moisten it frequently with leftover juices from the pan.
Tags:
SBS
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