Ayam Betutu (Balinese-Style Chicken)

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Ingredients

1 Large, Whole Chicken - Feet and
Innards removed
150g Baby Spinach or Tapioca Leaves
1 Large Banana Leaf
6 Large Red Chillies - Deseeded
8 Shallots - Peeled
5 Cloves Garlic - Peeled
2 Bird’s Eye Chilli
10g Candlenuts
10g Galangal

10g Ginger
10g Turmeric
40g Lime Juice (or 2 Large Limes)
4 Kaffir Lime Leaves
2 Stalks Lemongrass - Sliced
5g Salt (for Marinating Chicken)
5g Cracked Black Pepper (for
Marinating Chicken)
1 Teaspoon Coriander Seeds

1 Teaspoon Dried Shrimp Paste
(Belachan)
½ Teaspoon Nutmeg Powder
3 Tablespoons Softened Butter
20ml Cooking Oil
To Taste Salt
To Taste Pepper
As Required Satay Sticks
To Serve Steamed Rice

Methods

1. Deseed large red chillies, and peel the shallots and cloves

2. Marinate chicken with lime juice, cracked black pepper, and salt.

3. Blend peeled shallots, garlic, candlenuts, the deseeded red chillies, bird’s eye chillies, coriander seeds, kaffir lime leaves, galangal, ginger, dried shrimp paste, turmeric and sliced lemongrass into a paste.

4. Heat oil in a pan, and fry paste until fragrant and slightly dry. Once paste dries up, season with salt and pepper and add nutmeg powder.

5. Preheat oven to 190°C in ‘4D Hot Air’ mode.

6. Marinate baby spinach in a bowl with 4 tablespoons of fried paste. Place marinated chicken on a banana leaf, and stuff marinated baby spinach into the chicken, sealing it with a satay stick.

7. Rub the chicken, with remaining fried paste, and brush with softened butter. Then wrap the chicken with the banana leaf, sealing it with satay sticks. Bake for 25 minutes in ‘4D Hot Air’ mode.