Name: Ayam Betutu Gilimanuk (Balinese Spicy Braised Chicken)
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 2 gr nutmeg powder; 4 pcs Indonesian bay leaves or regular bay leaves; 4 pcs lime leaves; 2 liters water; 2 cm fresh turmeric (or ¼ teaspoon of turmeric powder); 8 pcs large red chilli; 4 pcs long pepper or black peppercorn; 3 stalks lemongrass, use its white part only; 2 cm galangal; 1 whole free range chicken (about 750 gr); 2 cm kencur/Kaempferia galanga (or ¼ teaspoons Kaempferia galanga powder); 40 gr shallots (about 10 cloves); 10 gr salt (about 2 teaspoons); 7 pcs cayenne pepper or red chilli paddies (optional); 8 gr sugar (about 2 teaspoons); 30 gr garlic (about 6 cloves); 100 ml cooking oil; 2 tsp coriander powder

Preparation info

Serves
4

Difficulty
Medium

Appears in

Flavors of Indonesia

By William Wongso

Published 2016

About

There are two version of Ayam Betutu or Balinese Spicy Braised Chicken: The drier Bangli version that wraps the chicken in coconut leaves, covers it with rice bran, which is then burned until cooked. It took a total of eleven hours of cooking time to get a good Bangli Betutu Chicken. The Gilimanuk version is a lot faster to make. The chicken is simmered in Balinese spices or basa genep until it absorbs all the liquid, resulting a moist betutu chicken. You may substitute cab

Ingredients

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Ingredients

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