做法
- 在干锅中烤芫荽籽和白胡椒90秒至香气四溢。冷却。磨成粉。
- 把红葱头、大蒜、石栗、姜、南姜、姜黄和辣椒加少量水搅成顺滑酱。
- 在宽锅中加热油。把bumbu酱与磨好的香料炒5分钟至颜色加深、油浮出。加香茅、青柠叶、椰浆、kecap manis(一半)、棕榈糖和盐。
- 加鸡块。盖盖偶尔舀汁炖35分钟。鸡应软嫩,香料酱收成厚裹层。
- 把鸡捞出;预留4大勺烹饪汁。把这预留汁与剩余kecap manis混合做刷釉。
- 在热炭火上(或非常热纹路煎锅)烤鸡,频繁刷釉。每面3分钟,翻两次。鸡应斑驳焦化、变深棕红。配剩余烹饪汁浇上、sambal terasi在旁、蒸米饭上桌。
Common questions
Can 印尼烤鸡 be made ahead?
印尼烤鸡 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 印尼烤鸡 spicy?
印尼烤鸡 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 印尼烤鸡 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 印尼烤鸡 to make at home?
印尼烤鸡 sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can 印尼烤鸡 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Ayam bakar——字面'烧鸡'——是印尼甜咸烧烤传统。两步技法(先炖再烤)是标志:炖煮鸡熟透并入味bumbu,烤把kecap manis焦糖化成著名涂釉黑外。多数印尼地区有自己版本;巴东更辣,巴厘用sambal matah,日惹更甜。街头版本用竹夹扇扇炭火加热——warung可见烟是美学的一部分。
