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Javanese Twice Cooked Grilled Chicken

Posted by on 2/8/2016 to Recipies
Ingredients: For the spice paste- 10 Asian red shallots 6 garlic cloves 1 1/2 tablespoons Inamona 1 inch fresh turmeric 2 inches galangal 1 inch ginger 1 1/2 teaspoons coriander seeds, dry roasted 1 teaspoon salt For the chicken- 1 whole chicken (2 to 3 pounds), cut up into 8 pieces 3 tablespoons vegetable oil 2 stalks lemongrass, white part pounded with a pestle and then tied into a knot 5 tablespoons palm sugar 3 tablespoons tamarind water (obtained by mixing 1/2 tbsp tamarind paste and 1/4 cup warm water) 1/2 liter (unsweetened) fresh coconut water 

Directions: 1. With a mortar and pestle, pound all of the spice paste ingredients into a coarse paste. You can also do this with a food processor. 2. To braise the chicken: Heat the vegetable oil in a large pot or dutch oven over medium heat. When oil starts to shimmer, add the spice paste and lemongrass. Cook until aromatic, around 2 to 3 minutes. Add the chicken pieces and the rest of the ingredients into the pot. Mix well. Bring to a boil and then immediately turn the heat to low. Maintain a very gentle simmer until almost all of the liquid has been absorbed by the chicken and you are left with a thick sauce. This process can take up to 3 hours (sorry!). It will make very tender, falling-off-the-bone chicken pieces, so do not disturb the chicken at all during this process -- you want them to stay intact. When the liquid has reached a thick consistency, immediately remove chicken from heat. 3. Heat a charcoal grill and cook chicken pieces over the grill until nicely charred. Serve immediately.