Indonesian Grilled Chicken with Rujak Spice (Ayam Panggang Teflon Bumbu Rujak)
Ingredients
- 500 grams chicken breast, cut into pieces
- 2 stalks lemongrass, white parts only
- 5 kaffir lime leaves
- Spice Paste:
- 100 grams red chili peppers
- 5 bird’s eye chilies (or to taste)
- 4 cloves garlic
- 9 shallots
- 1 teaspoon ground coriander
- 3 candlenuts
- 1 tablespoon finely chopped palm sugar
- Salt, to taste
- Oil, for sautéing
- 1/2 tablespoon margarine, for grilling
Instructions
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Prepare the Chicken:
- Rinse the chicken pieces thoroughly and boil in water until fully cooked. Drain and set aside.
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Make the Spice Paste:
- Blend or grind the red chilies, bird’s eye chilies, garlic, shallots, ground coriander, and candlenuts into a smooth paste.
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Cook the Spice Paste:
- Heat a little oil in a pan over medium heat. Add the lemongrass and kaffir lime leaves, followed by the spice paste. Sauté until fragrant.
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Combine Chicken and Spice Paste:
- Add the cooked chicken pieces to the pan. Pour in some of the chicken broth from the boiling process to create a sauce. Cook until the sauce thickens and reduces.
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Grill the Chicken:
- Preheat a non-stick skillet or Teflon pan and lightly grease with margarine to prevent sticking. Grill the chicken pieces for about 10 minutes, or until the edges are slightly charred.
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Final Touch:
- After grilling, add any remaining spice paste to the chicken and give it a final mix.
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Serve:
- Serve the grilled chicken hot with steamed rice for a delightful meal. Enjoy the rich, spicy flavors of this Indonesian classic!
This recipe brings the vibrant and aromatic flavors of Indonesian cuisine right to your kitchen, making it an ideal choice for a satisfying and exotic meal. The combination of lemongrass, kaffir lime leaves, and a robust spice paste creates a dish that is both flavorful and memorable.
