Asian Recipes - Indonesian Chicken Singgang Recipe

Ingredients

• One large fresh local chicken, split down the breast bone ("spatch-cock")

• 2 cups first pressing coconut cream

• 2 cups second pressing coconut cream

• pinch of salt

• stalk of lemongrass

• 2 tbsp fried onion flakes

• 2 tomatoes

For the rempah:

• 10 shallots

• 5 cloves garlic

• 1 tsp ground chili powder

• 3 fresh chilies, red or green

• 1 tsp ground coriander

• 5cm length each, fresh green ginger and turmeric

Serves 4

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Method:

1. Pound the rempah ingredients until fine; divide into two portions. Spread one portion over the flesh of the chicken and leave to stand for half an hour.

2. Fry the second portion of rempah in oil until fragrant, add in the second pressing of the coconut cream together with salt and lemon grass.

3. Heat gently and then add the chicken. Bring the mixture to boiling point and simmer for 3/4 hour, very gently, or until the chicken is cooked. It is helpful to baste the bird with the sauce occasionally throughout cooking.

4. Remove the chicken and the lemon grass from the sauce and transfer the meat to a grill pan or charcoal fire for a short while to brown the flesh, basting all the while with the hot sauce.

5. When the chicken is fully cooked, add the first pressing coconut cream to the sauce and thicken with a few minutes extra cooking.

6. Garnish with onions and fresh tomato wedges.