Rujak Chicken - Indonesian
From noodlegirl 12 years ago
- 1 hour to make
- Serves 4 people
Indonesian love their grilled chicken. After a long time searching for a good recipe i finally found a superb one! Everybody likes it. Just consider the chillies for those who don't like spicy food. Best served with hot steamy jasmine rice.
Ingredients
- 1. 1 whole chicken, cut into pieces, clean, and soak in buttermilk. set aside shopping list
- 2. 2 cm galangal root, peeled and bruised shopping list
- 3. 2 stalk lemon grass, bruised shopping list
- 4. 2 bay leaves shopping list
- 5. 200 ml coconut milk shopping list
- 6. 1 tbs tamarind juice shopping list
- 7. 1 tbs sweet soy sauce shopping list
- spice paste (food processor): shopping list
- 1. 6 shallots shopping list
- 2. 4 cloves garlic shopping list
- 3. 4 candlenuts or macadamia nuts (before you grind the nuts, you need to dry fry the nuts first without any oil in a skillet over low heat until fragrant, about 3 min) shopping list
- 4. 1 tsp corriander powder shopping list
- 5. 2 red chilies shopping list
- 6. 4 bird's eye chillies shopping list
- 7. 1 cm turmeric root, peeled and sliced or turmeric powder shopping list
- 8. 1 tbs palm sugar, you could change it to brown sugar shopping list
- 9. salt to taste shopping list
How to make it
- heat the oil in a wok until hot, add the spice paste, galangal, lemon grass, bay leaves. Stir fry over low to medium heat until fragrant. Add chicken and cook until the chicken half done.
- add coconut milk, tamarind juice. Cook chicken turning it from time to time until the sauce is absorbed and dries to a paste (about 15 min).
- remove the chicken from the wok,
- Add sweet soy sauce to the spice and then coat the chicken on all sides, then grill under the broiler or on a barbecue until golden brown on all sides (10-15 min)
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