Ingredients

  • Serves 2-4 people
  • 1 rooster/free-range chicken

  • Ground spices:

    30 g garlic

  • 16 g ginger

  • 25 g shallots

  • 15 g candlenut

  • 15 g galangal

  • 10 g coriander

  • 2 lemongrass, crushed

  • 3 bay leaves

  • 3 kaffir lime leaves

  • 1 L water

  • Seasoning:

    25 g chicken stock powder

  • 33 g oyster sauce

  • 25 g sweet soy sauce

  • 66 g tomato sauce

  • Sambal:

    50 g curly red chili

  • 50 g curly green chili

  • 10 g garlic

  • 15 g shallots

  • 5 g salt

  • 8 g sugar

  • 30 ml of cooking oil

Bekakak Ayam
Recipe Courtesy of
Awan

Bekakak Ayam

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Bekakak Ayam is a traditional Sundanese cuisine and it is called Bekakak Chicken because the spatchcocked chicken looks like someone sitting cross-legged, which is known as bekakak in Sundanese. Part of the cooking process of Bekakak Chicken is similar to roasting chicken on a fire pit, but the magic is in the spices. The unmistakable flavor or lemongrass and kaffir lime leaves is the power combo in this dish that will send your taste buds wanting more. Best served with rice.
  • Medium
  • 60 min
  • 50 min
  • 15 min
  • 5 steps
  • 20 Ingredients
  • Medium
  • 5 steps
  • 20 Ingredients
  • 60 min
  • 50 min
  • 15 min

Directions

  1. Prepare the spice ingredients

    • Puree the spice ingredients into a paste.

    • Saute the ground spices with the lemongrass and lime leaves over medium heat until the spices are cooked and aromatic, about 15 minutes.

    • After the spices are cooked, add water and seasoning and cook until it comes to a boil.

    Prepare the spice ingredients


  2. Prepare the chicken

    • Clean the chicken. Then reverse-spatchcock the chicken, cutting it from the breast to the tail, instead of removing the back bone. Do not cut all the way through. Press the breast to spread it out.

    If rooster or free-range chicken isn’t available, a small broiler chicken can be used as a substitute. A smaller chicken absorbs the spices better.



  3. Cook the chicken in broth

    • Put the chicken into the boiling spicy broth.

    • Cook the chicken for 30-40 minutes until the chicken is cooked and tender.

    • After the chicken is cooked, turn off the heat and let the chicken sit in the liquid for 20 minutes.

    When boiling the chicken in the spicy broth, use lower heat and boil for longer if a stronger and bolder flavor is preferred.

    Cook the chicken in broth


  4. Roast or grill the chicken

    • Remove the chicken from the cooking liquid and roast or grill the chicken until it is slightly browned, while basting it with the liquid. Set it aside.
    Roast or grill the chicken


  5. Making the sambal

    • Coarsely grind the sambal ingredients. Stir occasionally so that the ingredients are evenly mixed. Transfer the ground ingredients into a heat resistant bowl.

    • Heat the oil until it is really hot, then pour the hot oil into the ground ingredients while stirring to mix. Set aside.



Plate and Serve!

  • Prepare a serving plate, then arrange the Bekakak Ayam on the serving plate.

  • Serve with the sambal.

The chicken can also be cut into pieces before transferring to the serving plate.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 rooster/free-range chicken

    • Ground spices:

      30 g garlic

    • 16 g ginger

    • 25 g shallots

    • 15 g candlenut

    • 15 g galangal

    • 10 g coriander

    • 2 lemongrass, crushed

    • 3 bay leaves

    • 3 kaffir lime leaves

    • 1 L water

    • Seasoning:

      25 g chicken stock powder

    • 33 g oyster sauce

    • 25 g sweet soy sauce

    • 66 g tomato sauce

    • Sambal:

      50 g curly red chili

    • 50 g curly green chili

    • 10 g garlic

    • 15 g shallots

    • 5 g salt

    • 8 g sugar

    • 30 ml of cooking oil

    Nutrition
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