3 pounds broiler chicken
1/2 teaspoon grated fresh ginger
1 cup kecap -- (or ketjap) manis*
1 teaspoon sambal oelek**
2 garlic cloves
1 package kroepoek oedang***
-- peeled and mashed
cornstarch to thicken
2 tablespoon fresh lime juice
-- marinade for sauce
1/2 cup butter, unsalted -- melted
Instructions:
*Sweet soy sauce. **Hot pepper sauce. ***Shrimp puffs. Note: Ingredients
from Indonesia are available at many Dutch, Chinese, Vietnamese and
Indonesian specialty stores. This dish is good with Nasi Goreng (fried
rice). Cut chicken into 8 pieces. Combine remaining ingredients, except
shrimp puffs, in large bowl. Add chicken pieces; toss to coat. Marinate
2 hours at room temperature, stirring occasionally. Remove chicken
pieces from marinade (reserving some of the marinade for basting and
the rest for sauce). Roast, uncovered, at 400 F. for 35 to 40 minutes
or until done, basting as needed. If browning too quickly, cover with
foil. (In summer, barbecue over charcoal fire.) Heat reserved marinade
with cornstarch until thickened and serve as sauce, if desired. Serve
with shrimp puffs on the side. For these, simply deep-fry in hot fat
or oil (375F on fat thermometer), draining at once on paper towels.
The chips will puff up as soon as they hit the fat. Yield: 4 servings
on its own, 6 as part of an Indonesian rice table. From "Nancy Enright's
Canadian Herb Cookbook" by Nancy Enright. Toronto: James Lorimer &
Company, 1985. Pg. 57. ISBN 0-88862-788-2.
