Ayam Panggang Bumbu Ngo Hiong

2009 August 3

Ayam Panggang Bumbu Ngo Hiong or you could call them Grilled Marinated Ngo Hiong Chicken is one of my first trial for my toddler second birthday celebration. I decided to skip the Ngo Hiong for Nathan’s birthday, not because they are terrible, but because they will dominate the Nasi Tumpeng and its compliment’s taste. The five spice powder fragrant is quite powerful. For your information, Nasi Tumpeng is quite similar to Nasi Uduk (July post). The differences are that the rice is mixed with the glutinous rice and they are marinated with the ground turmeric. I will posted the recipe of Nasi Tumpeng as soon as I test the recipe (finger crossed… wish me luck!).

Anyway back to this Ayam Panggang recipe, this combination of recipe is the basic that I always used in my marinated chicken. I could either grilled them on the charcoal or deep fried them. They really tastes great in deep fried style, but since this is winter, and I try to prohibit myself from the deep fry menu. Winter just keep all the smell of frying oil in your house and sofas, especially if you live in a confined space like apartment.

Ayam Panggang Bumbu Ngo Hiong


  • 1.5 kg or 6 pcs chicken thighs, cleaned and drained
  • 1 tbsp of garlic, minced
  • 1 tbsp of shallot, minced
  • 2 tsp of ginger, minced
  • 1 tsp ground turmeric
  • 1 tsp of ground herbs (see note)
  • 1 tsp of salt
  • 3 pcs of galangal (the size and thickness of 20 cents coin)
  • 4-5 bay leaves

Ingredients for brushing

  • 3 tbsp of sweet soy sauce/kecap manis
  • 1 tsp of garlic, minced
  • 1 tsp of five spice powder/ngo hiong (see note)
  • 2 tsp of margarine


  1. Mix the chicken with all the herbs. Arrange them in the pot.
  2. Cook them with a low heat for around 1.5-2 hours.
  3. Prepare the brushing mixture of sweet soy sauce, garlic, and five spice powder in a small bowl.
  4. Arrange the chicken in the oven at 200° C or on charcoal grill. Brush them with the brushing mixture. Cook them for about 10 minutes on each side or until the skin turned crispy like.
  5. Brush the margarine on the skin and let it cook for another 1-2 minutes on each side.


  1. The ground herbs is called bumbu daging in Indonesia. It usually consists of ground cloves, star anise, cardamon, nutmeg, and other indigenous Indonesian native herbs.
  2. The amount of five spice powder is depend on what brands you bought. You could put less than the amount stated on the ingredient list when you could smell it while mixing them.

Cooking time (duration): 30

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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