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

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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.

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