Ajam panggang (indonesian barbecued chicken)

Yield: 4 Servings

Ingredients:

3 lb Broiler chicken
1 c Kecap (or ketjap) manis*
2 Garlic cloves -- peeled and mashed
2 tb Fresh lime juice
1/2 c Melted unsalted butter
1/2 ts Grated fresh ginger
1 ts Sambal oelek**
1 pk Kroepoek oedang***

Instructions:

Cornstarch to thicken -- marinade for sauce *Sweet soy sauce. **Hot pepper sauce. ***Shrimp puffs. Note: Ingredients from Indonesia are available at many Dutch Chinese Vietnamese and Indonesian specialty stores. This...dish is good with Nasi Goreng (fried rice). Cut chicken into 8 pieces. Combine remaining ingredients except shrimp puffs in large bowl. Add chicken pieces; toss to coat. Marinate 2 hours at room temperature stirring occasionally. Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce). Roast uncovered at 400 F. for 35 to 40 minutes or until done basting as needed. If browning too quickly cover with foil. (In summer barbecue over charcoal fire.) Heat reserved marinade with cornstarch until thickened and serve as sauce if desired. Serve with shrimp puffs on the side. For these simply deep-fry in hot fat or oil (375 F. on fat thermometer) draining at once on paper towels. The chips will puff up as soon as they hit the fat. Yield: 4 servings on its own 6 as part of an Indonesian rice table. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company 1985. Pg. 57. ISBN 0-88862-788-2. Electronic format by Cathy Harned.