Ayam Bakar Bumbu Sereh (Indonesian Grilled Lemongrass Chicken)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1,4 kg Ayam-potong jadi 8, 250 ml Santan, Garam
• 100 ml Air, 4 Daun salam, 6 Daun jeruk, 3 sm Minyak
• 20 gr Gula jawa, 30 Daun kemangi-iris2, 1 Jeruk nipis
• 2 Jeruk limau, 3 Sereh (bagian hijaunya saja)-geprek

Haluskan:

• 8 Bawang merah, 4 Bawang putih, 12 gr Jahe
• 16 gr Kemiri, 15 gr Cabai merah, 6 gr Lengkuas
• 7 gr Kencur, 4 gr Kunyit, 3 Sereh (bagian putih saja)

Cara membuat

• Lumuri ayam dng garam air dari ¾ bagian jrk nipis; diamkan 30 mnt. Tumis bumbu halus sampai harum. Mskkan ayam, aduk2 sampai warnanya berubah. Beri air, santan, gula merah, garam, salam, dn jeruk & bagian hijau dari sereh. Masak hingga cairan menyusut & berminyak. Angkat.
• Keluarkan ayam dari saus, buang sereh & daun2an. Mskkan air dari ¼ bagian jrk nipis, aduk rata.
• Panaskan oven 180° C dng api atas. Ltkkan rak oven di tengah. Taruh ayam di rak panggang & ulasi dng saus. Panggang ayam ± 20 mnt. Balik ayam, ulasi dng saus. Panggang hingga kuning kecoklatan. Ayam dpt juga dibakar dng panggangan arang/Bbq sampai kedua sisinya kuning kecokelatan. Ulasi ayam dng saus setiap kali dibalik. Keluarkan ayam lalu kucuri dng air jrk limau & taburi irisan kemangi.
• Hidangkan ayam dng nasi hangat, sausnya, irisan ketimun & tomat, Jukut Kacang Panjang serta Sambal Matah (klik pada link untuk resep2nya).

Ingredients

• 1,4 kg Chicken-cut into 8, 250 ml Coconut milk, 4 Bay leaves
• 100 ml Water, 3 Lemongrass (green part only)-bruised, Salt
• 6 Kaffir lime leaves, 20 gr Coconut/Palm sugar, 3 tbsp Oil
• 2 Kaffir lime, 1 Lime, 30 Lemon basil leaves-sliced

Grind into a paste:

• 6 gr Galangal, 4 Garlic cloves, 4 gr Turmeric
• 7 gr Lesser galangal, 15 gr Red chilies
• 8 Shallots, 16 gr Candlenuts, 12 gr Ginger
• 3 Lemongrass (the white part only)

Directions

• Rub the chicken with salt & juice from ¾ part of the lime; let it stand for 30 min. Sauté spices paste until fragrant; stir in the chicken until the color changed. Add in water, coconut milk, sugar, salt, green part of the lemongrass, bay leaves & kaffir lime leaves. Cook until the liquid reduced & becomes greasy; stir occasionally. Remove from the heat.
• Take the chicken out of the sauce; discard the lemongrass & all leaves. Stir in the juice from remaining lime.
• Preheat oven to 180° C over top heat. Place the oven rack in the middle of the oven. Put the chicken in roasting rack & brush them with some sauce. Roast the chicken for ~ 20 min. Turn the chicken over & brush again with the sauce; roast until golden browned. You can also grill the chicken over charcoals/Bbq grill until both sides are golden browned; brush the chicken with sauce each time you turn it over. Remove the chicken from the oven; pour the kaffir lime juice & sprinkle with sliced lemon basil leaves all over the chicken.
• Serve chicken with warm rice, the sauce, sliced cucumber, sliced tomato, Balinese creamy long beans salad and Balinese spicy lemongrass & shallot relish (click on the links for the recipe).