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Indonesian Roast Chicken

by Karen Chan

(50)

Difficulty Level	Cooking Time
	40 mins

Indonesian

Indonesian Roast Chicken

by Karen Chan

(50)

Difficulty Level	Cooking Time
	40 mins

Ingredients

Serves: 4

Main Ingredients

1.5kg whole chicken

Marinade Ingredients

½ cup ABC Sweet Soy Sauce (kecap manis)
⅓ cup TCC Premium Coconut Milk
6 kaffir lime leaves (thinly sliced)
1 tsp cinnamon powder/1 cinnamon stick (crushed)
1 green chilli (finely sliced)
1 tbsp ginger (grated)
1 tbsp lemongrass (finely minced)
½ tsp salt
60g palm sugar
½ tsp black pepper (freshly ground)
¼ tsp chilli powder

Garnish

Banana leaves

To serve

Steamed rice
Lime wedges
Salad
Sambal

Directions

To Cook

Butterfly or halve the chicken and make a cut in the thickest part of each leg and breast.
Mix all marinade ingredients together. Pour over chicken and marinate in refrigerator for at least 1 hour, or better overnight.
Remove chicken from the fridge and let it sit in room temperature for 30-45 mins before roasting.
Pre-heat oven to 190°C and roast for 40 mins, basting occasionally.
Rest chicken for 10 mins before serving on a banana leaf with steamed rice, lime wedges, salad and sambal. Drizzle ABC Sweet Soy Sauce on the chicken before eating.

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Did you know?

In Southeast Asian cooking, banana leaves serve as versatile wrappers or steaming vessels, enhancing both flavor and presentation. These leaves are used to encase either savory or sweet fillings in dishes such as Indonesian Grilled Fish in Banana Leaves (Pepes Ikan) and Kuih Pelita.