Chicken Recipes

GRILLED CHICKEN

The flavor of this dish, known in Indonesia as Ayam Bakur, will be more intense if the chicken is marinated overnight. It is an ideal recipe for a party, because the final broiling, barbecuing or ha king can be done at the last minute.

INGREDIENTS
1 chicken, 3-3 1/2 pounds
4 garlic cloves, crushed
2 lemon grass stems, lower 2 inches sliced
1 teaspoon ground turmeric
2 cups water
3—4 bay leaves
3 tablespoons each dark and light soy sauce
1/4 cup butter or margarine
salt
boiled rice, to serve

SERVES 4

1. Cut the chicken into 4 or 8 portions. Slash the fleshy part of each portion twice and set aside.

2. Grind the garlic, sliced lemon grass, turmeric and salt together into a paste in a food processor or with a mortar and pestle. Rub the paste into the chicken pieces and leave for at least 30 minutes. Wear rubber gloves for this, as the turmeric will stain; or wash your hands immediately after mixing, if you prefer.

3. Transfer the chicken to a wok and pour in the water. Add the bay leaves and bring to a boil. Cover and cook gently for 30 minutes, adding a little more water, if necessary, and stirring occasionally.

4. Just before serving, add the two soy sauces to the pan together with the butter or margarine.

5. Cook until the chicken is well3 coated and the sauce has almost been absorbed. Transfer the chicken to a preheated broiler or barbecue, or an oven preheated to 400°F, to complete the cooking. Cook for another 10—15 minutes, turning the pieces often so they become golden brown all over. Take care not to let them burn. Baste with remaining sauce during cooking. Serve with boiled rice.