Ajam panggang (indonesian barbecued chicken)

Yield: 4 Servings

Measure Ingredient
3 pounds Broiler chicken
1 cup Kecap (or ketjap) manis*
2 \N Garlic cloves peeled and mashed
2 tablespoons Fresh lime juice
½ cup Melted, unsalted butter
½ teaspoon Grated fresh ginger
1 teaspoon Sambal oelek**
1 pack Kroepoek oedang***
\N \N Cornstarch to thicken marinade for sauce

*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 (375 F. 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.

Electronic format by Cathy Harned.

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