Indonesian Steamed Chicken with Aromatic Spices

Ukepan Ayam (Indonesian Steamed Chicken)

Ingredients:

• 1/2 kg chicken
• 6 shallots
• 6 cloves garlic
• 2 tablespoons coriander seeds
• 5 kaffir lime leaves
• 3 bay leaves
• 2 stalks lemongrass, bruised
• Galangal, bruised
• 4 candlenuts
• Sugar, to taste
• Salt, to taste
• Water, as needed

Instructions:

1. Prepare the Spices:

   • Begin by blending or pounding together the shallots, garlic, coriander seeds, and candlenuts until they form a smooth paste. This aromatic blend will be the heart of your dish.

2. Combine Ingredients:

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   • Transfer the spice paste into a large pan or wok. Add water just enough to create a flavorful cooking broth.

3. Add Aromatics:

   • To the pan, add the kaffir lime leaves, bay leaves, bruised lemongrass stalks, and bruised galangal. These ingredients will infuse the dish with their unique and vibrant flavors.

4. Cook the Chicken:

   • Place the chicken pieces into the pan, ensuring they are fully submerged in the spiced broth. Cook the chicken over medium heat until it is thoroughly cooked and the flavors have permeated the meat. This should take about 30-40 minutes, depending on the size of the chicken pieces.

5. Adjust Seasoning:

   • Taste the broth and adjust the seasoning with sugar and salt to your preference. The broth should have a balanced flavor, neither too sweet nor too salty, but rich and savory.

6. Final Touch:

   • Once the chicken is cooked, you can optionally fry the pieces in a little oil until the skin is crispy and golden brown. This step adds an extra layer of texture and flavor to the dish.

7. Serve:

   • Serve the Ukepan Ayam hot, garnished with fresh herbs or a squeeze of lime if desired. It pairs wonderfully with steamed rice and a side of fresh vegetables or sambal for a complete meal.

Tips:

• Blending the Spices: Ensure that the spice paste is smooth to allow the flavors to meld together seamlessly. Using a mortar and pestle can enhance the flavors through the process of grinding.
• Aromatic Bruising: Bruising the lemongrass and galangal helps release their essential oils, intensifying the fragrance and taste of the dish.
• Frying Option: Frying the cooked chicken pieces adds a delightful crispiness, but if you prefer a lighter version, you can skip this step.

Ukepan Ayam is a testament to the rich and diverse culinary traditions of Indonesia. With its robust spices and aromatic herbs, this dish promises to bring a taste of the tropics to your table. Enjoy the intricate dance of flavors in every bite!