Bali is not only known for its exotic culture but also for its earthy foods. I remember on my first visit many years ago how impressed I was at the diversity of Balinese cooking. Many of their dishes are simmered or roasted. Here is one of my favourites. It is simple to make and re-heats easily. Serve it with plain rice and vegetables for a complete meal.
Blot the chicken dry with kitchen paper. Sprinkle evenly with the salt and pepper. Then sprinkle with the flour, shaking off any excess.
Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, turn the heat to low. Add the chicken skin-side down and slowly brown on both sides. Remove the chicken and drain on kitchen paper.
Drain off all but
© 1996 Ken Hom. All rights reserved.