作法
- 將芫荽籽與白胡椒以乾鍋烘烤90秒至香氣四溢。放涼後磨成粉。
- 將紅蔥頭、蒜頭、石栗、薑、南薑、薑黃與辣椒加少許水打成細糊。
- 於寬底鍋中熱油。將香料糊與烘香後的香料粉炒5分鐘至顏色變深、油脂浮現。加入香茅、卡菲爾萊姆葉、椰漿、半量kecap manis、棕櫚糖與鹽。
- 加入雞塊。蓋鍋燉煮35分鐘，期間偶爾翻面。雞肉應軟嫩，香料糊應濃稠包裹每塊雞肉。
- 取出雞塊；保留4大匙煮汁。將保留的醬汁與剩下的kecap manis混合作為刷醬。
- 於熱炭火上（或極熱橫紋鍋）烤雞肉，頻繁刷上醬汁。每面3分鐘共翻面兩次。雞肉應局部焦黑、呈深紅褐色。盛盤時淋上剩下的煮汁，搭配蝦醬辣椒醬與白飯。
Common questions
Can 印尼炭烤雞 be made ahead?
印尼炭烤雞 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 印尼炭烤雞 spicy?
印尼炭烤雞 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 印尼炭烤雞 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 印尼炭烤雞 to make at home?
印尼炭烤雞 sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can 印尼炭烤雞 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——字面意為「燒烤雞」——是印尼甜鹹烤肉傳統的代表。先燉後烤的兩步驟工序是其特色：燉煮使雞肉熟透並吸收香料糊，燒烤則讓kecap manis焦糖化，產生著名的黑亮表層。多數印尼地區皆有自家版本：巴東較辣、峇里島搭配生參巴醬(sambal matah)、日惹則較甜。街邊版本以竹片扇搧炭火助熱——攤位繚繞的煙霧也是風景的一部分。
