Barbecued Chicken In Sweet Soy Sauce - {Ayam Panggang Kecap}
| 1 | chicken - (3 1/2 lbs) split in half |
| along the breast side and opened flat | |
| 3 | garlic cloves sliced thin |
| 2 | fresh semi-hot chilies sliced thin |
| 1 | tablespoon peanut or corn or vegetable oil |
| 1 | teaspoon tamarind dissolved in |
| 2 | teaspoons water |
| 1/4 | cup water |
| 1 | teaspoon sugar |
| 5 | tablespoons sweet soy sauce |
| 1 | slice fresh ginger |
Broil the chicken for five minutes on each side.
Fry the garlic and chilies in the oil for one minute in a large frying pan. Add the tamarind liquid, water, sugar, sweet soy sauce and ginger, and cook over low heat for about five minutes, or until the sauce has thickened. Set aside.
Remove the chicken from the broiler, and pound it lightly all over with a pestle to bruise the meat and allow the sauce to seep in. Put the chicken, skin-side down, in the frying pan with the sauce, and cook over medium heat for about ten minutes, or until nearly all the sauce has evaporated.
Return the chicken, skin-side up, to the broiler and broil forfive minutes, or until the skin is brown and crispy.
This recipe yields 4 to 6 servings, with other dishes.
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