2nd Recipe (Ayam panggang)

I have found this second recipe from Foodflurries.com website.

According the recipe from this website, to cook ayam panggang, the first step is to prepare ingredients.

Ingredients :

ü  three stalks lemongrass

ü  eight small dried chillies

ü  four small shallots

ü  four cloves garlic

ü  two inches fresh ginger

ü  six kaffir lime leaves

ü  one teaspoon of ground tumeric

ü  1/4cup of thick coconut milk

ü  2 teaspoon of palm sugar

ü  one tablespoon of fish sauce

ü  three tablespoon of vegetable oil

ü  one whole spring chicken with skin on

ü  some salt

*In addition to that, the dried chillies have to be deseeded and we also can       use fresh tumeric instead of ground tumeric. 

            The second step is to place the shallots, garlic, ginger, kaffir lime leaves, lemongrass and chillies into a blender and blitz to a fine paste. A reminder, make sure only the leafy part of kaffir lime leaf is added into the blender and discard the spine. 

            Moving on to the third step, we have to cook the spices by heating oil in a non-stick pan. Gently fry up the paste until fragrant and oil rises to the top. After that, we have to add in the palm sugar and cook until it fully melts. When the spices paste goes darker, we will have to add the coconut milk and fish sauce. The amount of sugar can be added according to our taste. After that, we can turn off the heat and set the spices aside to let it cool. 

            

            The fourth step is to prepare the chicken by prepping the chicken by removing the spine, cracking the breastbone and make small slits in the skin. Moreover, do not forget to tuck the wing tips under themselves to avoid burning them.

            The fifth step is to season the chicken with salt and rub all over on both sides. In order to get a nicely baked skin, be sure to pat the chicken really really dry before we season with salt. Furthermore, place the chicken into a glass dish and rub it with the marinade paste. After that, we have to shove the chicken into the fridge for 4 to 6 hours.

            After 4 to 6 hours, we place the chicken onto a roasting rack to prevent the chicken from sitting in its own juices and it will help to crisp up the skin. Then, place the rack onto a baking tray lined with heavy duty aluminium foil. Half a cup of water onto the tray is needed to prevent scorching. The aluminium foil is to use to catch the drippings and it can be used to baste the chicken during the cooking process. 

            Moving on to the fifth step, place the chicken at the middle rack of oven and roast it at 200ºC for 20minutes, then reduce the heat to 170ºC for 40minutes. After an hour, we can baste the chicken with the liquid collected from aluminium foil and return the chicken to the oven for 5 minutes. Finally the last step, rest the roasted chicken for 15 to 20 minutes before we cut into it.