Ayam Panggang

Name: Ayam Panggang
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 1 tablespoon fresh lime juice; 1 ripe tomato; 2 chili padi (bird’s-eye chillies), deseeded and sliced (optional); ½ teaspoon salt; 2½ cm (1 in) fresh ginger, peeled and sliced; 2 teaspoons sugar; ¼ teaspoon salt; 1 tablespoon oil; 6 shallots, peeled; 3 cloves garlic, peeled; ¼ teaspoon pepper; 1 whole chicken (about 1 kg/2 lbs), quartered or cut into serving pieces, or 6 chicken legs; 5 red finger-length chillies, deseeded and sliced; 2 cloves garlic, peeled

Barbecued Spicy Chicken

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

Barbecuing was very common among Malay cooks in the old days when every dapur (kitchen) had a wood fire. These days, barbecued or panggang foods are more likely to be found at food stalls, where whole chickens are generally replaced with chicken wings or drumsticks.

Ingredients

1 whole chicken (about 1 kg/2 lbs), quartered or cut into serving pieces, or 6

Asia
Singapore
Main course
Street Food
South East Asia
Gluten-free
Spicy

Method

To prepare the Marinade, grind the garlic and ginger together in a mortar. Mix this paste with the lime juice and salt, then rub the mixture into the chicken pieces. Set the seasoned chicken aside to marinate for 30 minutes.
To prepare the Barbecue Chilli Paste, steam or blanch the chili padi, shallots, garlic and tomato for 5 minutes in a saucepan with