Balinese Roasted Chicken
- 1 pc free-range chicken (weighing about 1.5 kg/3.3 lb)
- 250 gr cassava leaves (use coy sum & curly kale as subtitutes), washed
- 3 pc kaffir lime leaves, thinly sliced
- 2 pc salam or bay leaves
- 60-80 gr banana leaves to wrap in
- aluminium foil
Spice for the paste
- 7 pc large red chillies, de-seeded, chopped
- 10 pc shalllots, chopped
- 4 gloves garlic, chopped
- 5 pc candlenuts, roughly chopped or crashed
- 1 tsp shrimp paste (optional)
- 2 cm ginger
- 2 cm lesser galangale
- 2 cm galangale, chopped
- 2 cm fresh turmeric or 2 tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp pepper powder
- ½ tsp cumin
- ½ tsp nutmeg powder
- 2 cm stick of cinnamon or 1/2 tsp cinnamon powder
- 3 tbsp tamarind water (1 tsp tamarind pulp soak in 3 tbsp water)
- 5 cm stem lemon grass, outer leaves discarded, chopped
- 2 tsp salt or to taste
- 1 tsp sugar if prefferd
Balinese Roasted Chicken
- Cut chicken in half lengthwise along breastbone (do not cut through backbone). Set aside.
- Blanch the cassava/ curly kale leaves, set to drain and shred. If you use coysum as a substitute, skip the blanching process otherwise the leaves will be overcooked.
- Put all ingredients for the paste in a blender or food processor and blend until smooth. (If necessery add a little bit oil to help the blending process).
- Heat 2 tbsp oil in a wok or largish saucepan. (Don't add oil if already added in a blender). Stir fry the paste untill fragrant. Stirring often.
- Remove the paste into a bowl and adjust the seasoning. Add the salt & sugar if necessary. Let it cool.
- Divide the spice paste into two portions. Mix a half of it with the shredded leaves in a bowl.
- Rub the remaining paste all over the chicken evenly. Stuff the shredded leaves, salam & kaffir lime leaves into the chicken. Sew the cut with a tread.
- Wrap the chicken with banana leaves then wrap again with aluminium foil.
- Leave the chicken in the fridge overnight to get it marinated thoroughly.
- Steam the chicken over boiled water for 1 hour.
- Roast in a pre-heated oven ( 200°C) for another 1 hour.
- Serve hot with rice, salad and sambal matah (if you like it hot!!).
- Unwrap the parcel and place the whole chicken onto a large serving dish. Remove the tread & cut in pieces if preferred.
- Save the remaining cooking juices if any (which stick on banana leaves) in a small saucepan and reheat before serving.
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