Lita Eats

Ayam Bakar Solo

A classic Indonesian grilled chicken dish from Solo, Central Java. The chicken is first simmered in coconut water with aromatic spices until tender and deeply seasoned, then grilled until beautifully caramelized.

Ingredients

For the Chicken

• 1 whole chicken, cut into 8 pieces
• 500 ml coconut water
• 3 Indonesian bay leaves (daun salam)
• 2 stalks lemongrass, bruised
• 3 cm galangal, bruised
• 3 tbsp sweet soy sauce (kecap manis)
• 2 tbsp palm sugar, finely chopped
• Salt, to taste
• Chicken stock powder, to taste

Spice Paste

• 6 small asian shallots (2 big shallots)
• 4 cloves garlic
• 4 candlenuts
• 1 tsp ground coriander
• 2 cm fresh ginger

Method

1. Sauté the spice paste
   Blend or grind the shallots, garlic, candlenuts, coriander, and ginger into a smooth paste. Heat a little oil in a large pan and sauté the paste over medium heat until fragrant and the raw aroma disappears.
2. Add the aromatics and chicken
   Add the bay leaves, bruised lemongrass, and galangal. Stir briefly, then add the chicken pieces.
3. Simmer until tender
   Pour in the coconut water and add the palm sugar, salt, and chicken stock powder. Bring to a gentle simmer, then cook until the chicken is tender and the liquid has reduced, allowing the flavours to penetrate the meat.
4. Add the sweet soy sauce
   Stir in the kecap manis and continue cooking until the sauce becomes thick and coats the chicken. The chicken should be well glazed and almost dry, with plenty of flavourful seasoning clinging to the surface.
5. Grill the chicken
   Grill the chicken over hot charcoal or on a barbecue grill, turning frequently and brushing with any remaining sauce. Grill until deeply golden brown, fragrant, and lightly caramelized around the edges.
6. Serve
   Serve hot with steamed rice, sambal, and fresh vegetables or lalapan.