As the name suggests, this is a recipe having slight chinese origins, with a touch of indonesia in the form of chillie sambal. A very simple recipe to make and of course eat😊. It looks very pretty when served . Serve this roast chicken as a starter.
This recipe has been with me for years, and we make it ever so often. The original recipe calls for pork, but we prefer the chicken version. Pls use tender chicken fillets or boneless chicken thigh. The process calls for boiling the chicken with some spices. Very simple to put together. I would like to mention that vegetarians can use thick slabs of tofu or paneer.
250 gms boneless chicken fillet
1 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp vinegar
1 tsp sugar
1 tsp salt
1 tsp white pepper powder
1 tbsp sesame oil
1 tsp sweet soya sauce( kecap manis) or honey
1 small beetroot peeled and sliced
( to impart the red colour )
6 red chillies
4 pods of garlic
1 inch pc of cinnamon
Lime juice and red chillie sauce.
In a pan, add 3/4 cup of water, and add chicken, salt, pepper, sugar, cloves, cinnamon, soya sauce, oyster sauce, sweet soya sauce, vinegar, sesame oil , beetroot, garlic pods and whole chillies.
Bring to a boil and simmer till the water evaporates .
At this point if you feel the colour of the chicken is a bit pale, as that depends on the beetroot. You can add a few drops of red colour.
Discard the cloves cinnamon, and beetroot.
Remove the chillies and garlic, grind coarsely in a pestle and mortar. Add little chillie sauce and juice of one lime….this is your sambal dip.( I have used kaffir limes for a lovely fragrance.)
Finally, roast the chicken on a open flame to caramalize it…just few mins is enough.
I have used a steel mesh with a piece of foil and a few drops of oil.
To serve, cut the chicken , into slices at a slant to show the red and white contrast…
Enjoy with the spicy sambal dip.