Ajam Panggang (Indonesian Barbecued Chicken)

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   *Sweet soy sauce.

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   **Hot pepper sauce.

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   ***Shrimp puffs.

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   Note: Ingredients from Indonesia are available at many Dutch, Chinese, Vietnamese and Indonesian specialty stores.

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   This dish is good with Nasi Goreng (fried rice).

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   Cut chicken into 8 pieces.

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   Combine remaining ingredients, except shrimp puffs, in large bowl.

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   Add chicken pieces; toss to coat.

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   Marinate 2 hours at room temperature, stirring occasionally.

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    Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce).

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    Roast, uncovered, at 400F (200C).

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    for 35 to 40 minutes or until done, basting as needed.

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    If browning too quickly, cover with foil.

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    (In summer, barbecue over charcoal fire.)

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    Heat reserved marinade with cornstarch until thickened and serve as sauce, if desired.

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    Serve with shrimp puffs on the side.

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    For these, simply deep-fry in hot fat or oil (375 F on fat thermometer), draining at once on paper towels.

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    The chips will puff up as soon as they hit the fat.

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    Yield: 4 servings on its own, 6 as part of an Indonesian rice table.

* Per serving · 4 servings · Values may vary.

No additional tips available.