Wednesday, May 20, 2009

Ayam golek - Malaysian roast chicken

What did the chicken do after it crossed the road?

It went up to the poussins and said "I am golek" .

Too much? sigh. sorry.

I had a poussin in the freezer and I wasnt in the mood for a regular roast chicken with the usual salt, lemon pepper, rosemary...though thats nothing to scoff at.

All of us love southeast asian flavors and I had made a curry sauce with shallots, ginger, chillies and galangal a few days before. So I figured I would use the same ingredients as a rub for the chicken and roast it.
The result? Crispy crackly skin, succulent and moist meat inside. Roasting it at a high temperature guaranteed an amazingly flavorful crisp skin.

Try it. You'll love it!

Ayam Golek

Dried red chillies- 2 (soaked in hot water to soften)

Garlic clove-1
Ginger- 1 inch piece

Galangal-1 inch piece
Poussin- 1 cleaned

coconut milk-1/4 cup

sugar-1/2 tsp

lime juice- from 1/2 a lime

oil- 3 tblsp

salt to taste

Preheat the oven to 400F.
Drain the red chillies and blend shallots, garlic, ginger, galangal and salt with enough water to make a paste.
Rub most of the spice mix on the poussin inside and out and let marinate for 2 hours or overnight.
Mix the rest of the spice mix with the coconut milk and sugar in a microwavable bowl and microwave till reduced by half.
Place the poussin in a baking sheet and roast for 10 minutes.
Baste with the coconut milk/spice mix mixture every 5 minutes alternating with the oil till the skin is crisp and the meat is tender.

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