Ayam Panggang Honey Roasted Malay Style Chicken Food

AYAM PANGGANG (HONEY ROASTED MALAY STYLE CHICKEN)

Steps:

• Rinse chicken pieces (or fillet) and pat dry with kitchen towel. If using chicken pieces, slit on sides for easier cooking.
• Mix ginger, soy sauce, honey, oil and salt in small bowl. Pour this over chicken together with spices and marinate for at least an hour.
• Grill chicken under preheated grill or roast in oven set at 190C for 30 min, turning chicken over halfway through the cooking time.

AYAM PANGGANG (BARBECUED SPICY CHICKEN)

Steps:

• Pound or blend the garlic and ginger together, mix with lime juice and salt and rub into the chicken.
• -Set aside.
• To prepare the spice paste, put the chillies, shallots, garlic and tomatoes in a steamer and cook for 5 minutes.
• Slit the large red chillies and discard the seeds; remove the seeds from the tomatoes.
• Put steamed items in a blender and process coarsely.
• Heat oil in a pan and stir fry the blended paste over low heat for about 5 minutes, until fragrant.
• Add lime juice, sugar, salt and pepper to taste.
• Cook the chicken over charcoal for 5 minutes, turning halfway through. Rub the chicken thoroughly on both sides with the cooked spice paste and leave for 5 minutes to allow the flavours to penetrate.
• Return chicken to the barbecue and cook until tender and golden brown on both sides.
• Hint: The spice paste can be prepared several hours in advance.

CREOLE HONEY ROASTED CHICKEN

Steps:

• Place chicken in a baking dish.
• Melt butter and stir in sauce mix, tomato sauce, and honey.
• Pour over chicken and bake in moderate oven until done, turning chicken over and basting with sauce mixture halfway through baking.