Chef Vindex Tengker

AYAM BETUTU ALA GILIMANUK Braised spring chicken in chili and ginger torch sauce

AYAM BETUTU ALA GILIMANUK Braised spring chicken in chili and ginger torch sauce Ingredients: 4 ea spring chicken, cleaned and quartered 200 g shallot 50 g garlic 50 g hot chili 50 g red chili 10 g shrimp paste, roasted 75 g  “bongkot“ (ginger torch), thinly sliced 30 g salt 10 g black peppercorn 4 L chicken stock Method: Combine shallots, garlic, chili, shrimp paste, “bongkot”, salt and peppercorn in a food processor and blend to paste. Remove from processor and mix with chicken stock. Place chicken in sauce pot and pour mixture over. Place on stove, bring to boil and reduce to simmer.  Cover and slowly braised for 1 ½ hours or until desired doneness. Remove chicken from pot and arrange on deep serving platter. Pour sauce over chicken and serve. note:  if ginger torch / bongkot is not available you may substitute with lemon grass. _____