Nasi Ayam Bakar dan Lalapan
This is a standard grilled chicken that you could find mostly in Indonesian restaurants. The chicken is cooked for a very long time so that the flesh is really tender and almost melt in your mouth and the bone is quite soft. You could also deep fry this chicken instead of grilling them and you could literally eat the bone. It is usually served with nasi uduk, lalapan (steamed or raw vegetables) and sambal cobek or terasi (but mine is only served with steam rice).
I found that this chicken dish is pretty convenient to make because I could store them in the fridge for few days in an airtight container after being cooked. Then, I just grilled or deep fry them every time I have no time to prepare dinner. It is easy peasy and quick meal to serve and my whole family loves it.
My tip before you start cooking this is that do not try to stir or move the chicken while being cooked, because the chicken could become very soft and fragile and it will lose its shape. Just let it simmer for at least one hour and turn your heat off afterward, and it is ready to be stored, grilled or deep fried.
- 1 whole chicken, cut into 4 pieces
- 2 tsp of salt
- 1 tbsp of pureed garlic
- 1/2 tsp of pureed ginger
- 3 bay leaves
- 1 tsp of ground turmeric
- 1 small lemon grass, knocked at the end until smashed and bruised
- 1 tbsp of bumbu daging (optional)
- 2 tbsp sweet soy sauce
- 1 tsp margarine (I used Blue Band brand)
- vegetable for Lalapan (beans, cabbage, cucumber, and tomato)
- sambal cobek
- Mix the chicken with salt, garlic, ginger, turmeric and bumbu daging. Arrange in the pot and add in the lemon grass, and bay leaves. Close the pot with lid and cook it on low heat for at least 1 hour.
- Preheat the oven at 180 C.
- Mix the margarine and sweet soy sauce.
- Grill the chickens in the oven. After 10 minutes, brush the soy sauce mixture on the chicken, and let it grilled for another 10 minutes.
- Then turn the chickens. After 5 minutes, brush the soy mixture on the chicken, and let it grilled for another 10 minutes.
- Then turn the chicken again, and brush the left over mixture and let it grilled for another 5-10 minutes until the skins look crispy.
- Pour the hot water onto the cabbage and beans. Blanch cabbages after 3 minutes, and blanch beans after 10 minutes.
- Serve it with rice and sambal cobek.
- 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.
Preparation time (duration): 60
Culinary tradition: Indonesian, Chinese
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!