Ayam Panggang
Serves 1
Directions
- 1Prepare the chicken thighs by making several slices.
- 2Prepare the chicken thighs by making several slices.
- 3Prepare the chicken thighs by making several slices.
- 4Make the spice paste by blending shallots, garlic, red chilies, curly chilies, cayenne pepper, turmeric, galangal and lemongrass.
- 5Make the spice paste by blending shallots, garlic, red chilies, curly chilies, cayenne pepper, turmeric, galangal and lemongrass.
- 6Make the spice paste by blending shallots, garlic, red chilies, curly chilies, cayenne pepper, turmeric, galangal and lemongrass.
- 7Saute the spice paste in hot oil and add ground coriander.
- 8Saute the spice paste in hot oil and add ground coriander.
- 9Saute the spice paste in hot oil and add ground coriander.
- 10Stir until fragrant and cooked, then add the chicken.
- 11Stir until fragrant and cooked, then add the chicken.
- 12Stir until fragrant and cooked, then add the chicken.
- 13Add oyster sauce, sweet soy sauce and chicken stock powder.
- 14Add oyster sauce, sweet soy sauce and chicken stock powder.
- 15Add oyster sauce, sweet soy sauce and chicken stock powder.
- 16Stir until the spices are evenly mixed.
- 17Stir until the spices are evenly mixed.
- 18Stir until the spices are evenly mixed.
- 19Add water and simmer the chicken until the liquid is reduced.
- 20Add water and simmer the chicken until the liquid is reduced.
- 21Add water and simmer the chicken until the liquid is reduced.
- 22Cover the pan to allow the chicken to cook evenly.
- 23Cover the pan to allow the chicken to cook evenly.
- 24Cover the pan to allow the chicken to cook evenly.
- 25Fry shallots, garlic, red chilies, cayenne pepper and tomatoes.
- 26Fry shallots, garlic, red chilies, cayenne pepper and tomatoes.
- 27Fry shallots, garlic, red chilies, cayenne pepper and tomatoes.
- 28Grind the fried ingredients with salt, seasoning and shrimp paste.
- 29Grind the fried ingredients with salt, seasoning and shrimp paste.
- 30Grind the fried ingredients with salt, seasoning and shrimp paste.
- 31Slice the shallots.
- 32Slice the shallots.
- 33Slice the shallots.
- 34Sauté the sliced shallots.
- 35Sauté the sliced shallots.
- 36Sauté the sliced shallots.
- 37Add the ground chili.
- 38Add the ground chili.
- 39Add the ground chili.
- 40Stir until evenly mixed.
- 41Stir until evenly mixed.
- 42Stir until evenly mixed.
- 43Grill the simmered chicken on a non-stick pan, while basting with the remaining sauce.
- 44Grill the simmered chicken on a non-stick pan, while basting with the remaining sauce.
- 45Grill the simmered chicken on a non-stick pan, while basting with the remaining sauce.
- 46Do the same on the other side
- 47Do the same on the other side
- 48Do the same on the other side
- 49Serve the grilled chicken with rice, sambal and cucumber slices.
- 50Serve the grilled chicken with rice, sambal and cucumber slices.
- 51Serve the grilled chicken with rice, sambal and cucumber slices.
Ingredients
- paha ayam
- paha ayam
- paha ayam
- bawang merah
- bawang merah
- bawang merah
- bawang putih
- bawang putih
- bawang putih
- cabe merah
- cabe merah
- cabe merah
- cabe keriting
- cabe keriting
- cabe keriting
- cabe rawit
- cabe rawit
- cabe rawit
- jahe
- jahe
- jahe
- kunyit
- kunyit
- kunyit
- sereh
- sereh
- sereh
- saos tiram
- saos tiram
- saos tiram
- kecap manis
- kecap manis
- kecap manis
- kaldu bubuk
- kaldu bubuk
- kaldu bubuk
- bawang merah
- bawang merah
- bawang merah
- bawang putih
- bawang putih
- bawang putih
- cabe merah
- cabe merah
- cabe merah
- cabe rawit
- cabe rawit
- cabe rawit
- tomat
- tomat
- tomat
- gula
- gula
- gula
- garam
- garam
- garam
- kaldu bubuk
- kaldu bubuk
- kaldu bubuk
- terasi
- terasi
- terasi
- ketumbar bubuk
- ketumbar bubuk
- ketumbar bubuk
- lengkuas
- lengkuas
- lengkuas
Equipment
panknifecutting boardfood chopperspatulamortar and pestletongsbrush
Tips
- Make several slices in the chicken thighs to ensure proper marination.
- Do not throw away the remaining sauce, as it can be used as a basting sauce.