Grilled Indonesian Spice-Rubbed Coconut Chicken

Ingredients:

• 1 whole free-range chicken
• 5 cloves of garlic
• 5 cloves of shallots
• 1/2 ounce of red chilies
• Ginger, galangal, lesser galangal, turmeric
• Lemongrass, bay leaves, kaffir lime leaves
• White bird’s eye chilies
• Coriander seeds, cumin seeds, white peppercorns
• Sugar, salt
• Coconut milk from 2 coconuts

Instructions:

1. Split the chicken into halves (cut into pieces as desired), rinse thoroughly, and rub with salt. Grill until partially cooked.

2. Grind garlic, shallots, red chilies, turmeric, ginger, lesser galangal, coriander seeds, cumin seeds, and white peppercorns into a smooth paste.

3. Sauté the ground spice paste until fragrant. Add bay leaves, kaffir lime leaves, lemongrass, and galangal.

4. Add the chicken pieces and enough water to cover. Add white bird’s eye chilies, salt, and sugar to taste. Simmer until chicken is tender.

5. Once the chicken is partially tender, add coconut milk and cook until chicken is fully tender and cooked through.

6. Serve hot.

This Ayam Lodoh ala Uti recipe brings together a harmonious blend of Indonesian spices and coconut milk, creating a flavorful dish that’s perfect for any occasion. Enjoy the rich, aromatic flavors of this traditional Indonesian dish right at your table!