OVERVIEW:

This classic Balinese dish holds an important place in traditional ceremonies. The chicken is marinated, simmered in coconut milk, and then grilled for a deep, savory flavor.

INGREDIENTS:

4 baby chickens, about 400 g (13 oz) each
1 cup chicken spice paste
2½ cups coconut milk
3¼ cups chicken stock
4 stalks lemongrass, bruised
4 salam leaves
2 lemon leaves
1 tbsp salt
1 tbsp crushed black peppercorns

PREPARATION:

1. Cut along the backbone of each chicken, open butterfly style, and flatten.
2. In a large saucepan, heat the spice paste over low heat and sauté for 2 minutes.
3. Add the chicken stock, lemongrass, salam leaves, and lemon leaves. Bring to a boil, then simmer for 5 minutes.
4. Add the coconut milk, bring to a boil, and season with salt and pepper. Add the chickens and simmer until three-quarters cooked, turning frequently.
5. Remove from heat and let the chicken cool in the sauce to room temperature.
6. Remove the chicken from the sauce and allow it to dry in an airy place for 30 minutes.
7. Grill over charcoal until the chicken is a dark golden brown. Serve with peanut sauce, steamed rice, and vegetables.

Helpful Hints:

The chickens can be simmered in the coconut milk and then frozen until needed. Be sure to dry them thoroughly after defrosting, either in an airy place or in front of a fan, before grilling.