Name: Ayam Betutu Gilimanuk
Ingredients: galangal; long pepper; nutmeg powder; turmeric powder; chicken; indonesian bay leaves; black peppercorn; coriander powder; fresh turmeric; red chilli; kencur/kaempferia galanga; regular bay leaves; cayenne pepper; shallots; water; kaempferia galanga powder; lime leaves; garlic; cloves; lemongrass; salt; sugar; cooking oil

William Wongso

Ayam Betutu Gilimanuk

Balinese Spicy Braised Chicken

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Preparation info

Difficulty
Medium
Serves
4

Appears in

Flavors of Indonesia

By William Wongso

Published 2016

About
Recipes
contents

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 cabe puyang or long pepper with black peppercorns.

Ingredients

100 ml cooking oil
1 whole free range chicken (about 750 gr)
4 pcs Indonesian bay leaves or regular bay leaves
8 gr sugar (about 2 teaspoons)
10 gr salt (about 2 teaspoons)
2 liters water

Aromatic Spices, finely Chopped

7 pcs cayenne pepper or red chilli paddies (optional)
40 gr shallots (about 10 cloves)
8 pcs large red chilli
30 gr garlic (about 6 cloves)
2 tsp coriander powder
2 gr nutmeg powder
4 pcs long pepper or black peppercorn
3 stalks lemongrass, use its white part only
2 cm galangal
2 cm kencur/Kaempferia galanga (or ¼ teaspoons Kaempferia galanga powder)
2 cm fresh turmeric (or ¼ teaspoon of turmeric powder)
4 pcs lime leaves

Asia
Indonesia
Starter
Main course
Gluten-free

Method

Directions

Wash the chicken and cut it into 4 pieces.
Make the Balinese spices: In a bowl, put all the chopped aromatic spices. Add cooking oil, sugar, salt and bay leaves. Mix well.
Marinate the chicken with the Balinese spices and set aside to marinade for 1 hour.
Place the chicken and the spices in a medium stock pot over medium heat. Add water, bring to boil. Cover the pot with lid and slow cook for another 45-60 minutes until the chicken is done and tender.