Balinese stuffed grilled chicken (ayam betutu)

Ingredients

• 1 whole chicken, cleaned
• 1 pack of ground cassava leaves (app. 200g)
• vegetable oil for sauteeing
• banana leaves for wrapping

Spices to ground:

• 7 big red chilli and 5 chili paddy, adjusted into your preference
• 8 roasted candle nuts
• 10 cloves of shallot
• 8 cloves of garlic
• 2 teaspoons fermented shrimp paste
• 1 tablespoon ground coriander
• 2 stalk of lemongrass, chopped
• 1 teaspoons ground white pepper
• 4 cm of galangal, cut
• 1 teaspoons ground nutmeg
• 1 teaspoons ground turmeric
• 5 kaffir lime leaves
• 4cm of ginger, cut
• 1 tablespoon ground kencur
• salt and sugar to taste

Preparation

• Grind all of the spices in a blender, and then sautee with a little bit of vegetable oil until fragrant.
• Cool it off and divide into 2 parts. Mix one part with ground cassava leaves. Stuff it into the chicken cavity.
• Close the opening with tooth picks. Cover the whole body with the rest of ground spices and stuff it under the skin too.
• Wrap the chicken with banana leaves. Broil in a preheated oven at 180C for 2-3 hours.
• It may be steamed for 45 minutes prior to broiling to cut off the broiling time into just an hour. Cut and serve with steamed rice.

Questions

Photos of members who cooked this recipe

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