Ayam Panggang Char Siu (Char Siu Chicken)

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

Bahan

• 1 (± 1,3 kg) Ayam, 1 sm Garam, Air secukupnya
• 20 gr Bawang putih & 12 gr Jahe-haluskan
• Biji wijen sangrai-untuk taburan

Bahan perendam:

• 4 sm Angciu/dry Sherry (opsional), 1 sm Air nipis
• 3 sm Madu, 1 st Kulit jeruk kering giling halus*
• 1 st Bawang putih bubuk, 3 st Angkak giling halus*
• 3 st Bumbu ngohiong, 3 sm Saus soya pekat
• 1 st Jahe bubuk, 4 sm Saus hoisin

Saus:

• 2 st Minyak wijen, Sisa saus perendam ayam
• 3 sm Air dari loyang bekas memanggang
• sejumput Lada bubuk, 1 Cabai-iris (opsional)
• 1 st Maizena+1 sm Air-aduk

Cara membuat

• Buang lemak di bagian bawah dekat lubang perut ayam. Potong ujung sayap & kaki bawah. Dng gunting dapur, potong punggung ayam, pada sisi kiri & kanan tlg punggung, kmd buang tulang punggung tsb atau simpan utk membuat kaldu dikesempatan lain.
• Isi panci besar dng air seckpnya utk merendam ayam. Beri garam, baw. putih & jahe halus lalu masak hingga mendidih. Kecilkan suhu & biarkan mendidih selama ± 20 mnt. Masukkan ayam, masak selama ± 5 mnt. Angkat ayam dari air & keringkan. Tusuk2 kulit ayam dng ujung pisau utk melubanginya (jangan tusuk dagingnya)
• Campur bahan perendam. Ulasi seluruh bagian badan ayam dng bhn perendam. Taruh ayam & bahan perendamnya ke dlm kantung plastik. Simpan di kulkas selama min. 8 jam sampai 2 hari.
• Panaskan oven 200°C. Keluarkan ayam dari kantung, simpan sisa saus perendamnya. Ltkkan ayam di atas rak panggang yg ditaruh di dlm loyang panggang berisi air dng posisi punggung menghdp ke atas. Panggang ayam 30 mnt. Balik posisi ayam, dada menghadap atas. Ulasi dng sisa saus perendam, panggang selama 40-45 mnt. Kecilkan suhu ke 150° C. Balik posisi ayam & ulasi lagi dng saus, panggang sampai matang (15-20 mnt).
• Saus: Panaskan pan saus di atas api sedang. Mskkan sisa saus perendam, 3 sm air dari loyang bekas memanggang & irisan cabai. Masak sampai mendidih, beri minyak wijen, lada bbk, & campuran maizena. Aduk sampai saus mulai mengental. Sisihkan & biarkan mendingin.
• Taburi ayam & saus dng biji wijen. Hidangkan selagi panas bersama sausnya sebagai pendamping Nasi Campur à la Cina ataupun disajikan dengan cara dibungkus dagingnya bersama sayuran dalam Pancake à la Cina (klik pada link untuk melihat resep2nya).
• * Angkak dapat diganti dng 3 sm buah Bit bubuk. Kulit jeruk kering dapat diganti dng parutan kulit lemon (bagian putih dari kulit jangan ikut diparut krn pahit)

Ingredients

• 1 (~ 1,3 kg) whole Chicken, toasted Sesame seeds
• 20 gr Garlic & 12 gr Ginger-grind, 1 tbsp Salt
• enough Water

Marinade ingredients:

• 4 tbsp Shaoxing wine/dry Sherry, 1 tbsp Lime juice
• 1 tsp ground Garlic, 1 tsp ground dried Orange peel*
• 3 tsp 5-spice powder, 3 tsp ground Red yeast rice*
• 4 tbsp Hoisin sauce, 3 tbsp Dark soy sauce
• 1 tsp ground Ginger, 3 tbsp Honey

Sauce:

• 2 tsp Sesame oil, Remaining of marinate sauce
• pinch of ground Pepper, 1 Chili-sliced (optional)
• 1 tsp Cornstarch+1 tbsp Water-mix
• 3 tbsp Drippings from roasting

Directions

• Remove excess fat in the lower part of chicken`s cavity. Cut wings tip & lower legs. Using a poultry shears/kitchen shears, cut through the chickens collarbone to remove the backbone. Discard the backbone or save it to make stock next time.
• Fill your pot with enough water to parboil the chicken. Add in salt, ground garlic & ginger; bring it to a boil. Reduce the temperature to maintain a good simmer for ~ 20 min. Put in the chicken; cook for ~ 5 minutes. Remove chicken from water & pat dry. Using a sharp knife, prick holes in the chicken skin all over (don’t pierce the flesh).
• Combine all marinade ingredients. Rub the mixture on & inside the chicken. Put chicken & the marinade sauce into a plastic bag. Place it in the fridge for at least 8 hours up to 2 days.
• Preheat oven to 200°C (400°F). Remove the chicken from plastic bag & save the marinade sauce. Place the chicken, back-side up, on a roasting rack & put the rack in a watered baking pan/dish. Roast chicken for 30 minutes. Turn chicken breast-side up. Smear with the remaining marinade sauce & roast for 40-45 minutes. Reduce the temperature to 150° C (300° F). Turn back-side up again; smear with the marinade sauce again & continue roasting until the chicken cooked (15-20 minutes).
• Sauce: Preheat a sauce pan over medium heat. Put in the rest of marinate ingredients, drippings from roasting & cayenne pepper. Cook until it starts to slightly bubbled; add in sesame oil, ground pepper & cornstarch mixture. Stir until the sauce thickens. Set aside & let it cool down.
• Sprinkle some sesame seeds over the chicken & sauce. Serve while the chicken still hot with the sauce as a side dish for Indonesian Chinese Style of Mixed Rice or you could wrap the chicken meat & some vegetables with Chinese Pancakes/Peking Doilies (click on the links for the recipe).
• * Red yeast rice can be substitute with 3 tbsp Beet powder. Ground dried Orange peel can be substitute with lemon zest.