Ayam Panggang Serai Butter by @chefamirgani

1h5

4 servings

🍗

1.5 kg

Whole chicken

🌿

4 stalks

Lemongrass

🧄

5 cloves

Garlic

🧅

4

Shallot

🫚

2.5 cm

Ginger

🧈

28 g

Butter

🧂

6 g

Salt

⚫

1 g

Black pepper

🍬

4 g

Sugar

🍋

15 ml

Lime juice

🌿

60 ml

Chimichurri nusantara

  1. Peel
    • garlic cloves
    • shallots
    • fresh ginger

    Peel the garlic, shallots, and ginger; trim the lemongrass stalks and cut them into short pieces.

  2. Blend
    • lemongrass stalks
    • garlic cloves
    • shallots

    Blend the lemongrass, garlic, shallots, and ginger into a coarse aromatic paste.

  3. Combine
    • butter
    • salt
    • Lime juice

    Combine the blended paste with 2 tbsp butter, 1 tsp salt, 1/2 tsp black pepper, 1 tsp palm sugar, and 1 tbsp lime juice.

  4. Rub
    • whole chicken

    Rub the seasoning mixture thoroughly over the 1 whole chicken, including beneath the skin where possible.

  5. Refrigerate
    • whole chicken

    Cover the seasoned chicken and refrigerate it for 120 to 240 min.

  6. Preheat

    Preheat the steam combi oven in Steam-Bake mode to 185°C / 365°F.

  7. Place
    • whole chicken

    Place the marinated chicken on the roasting tray and roast it at 185°C / 365°F for 40 to 45 min.

  8. Brown
    • whole chicken

    Increase the oven temperature for the final 5 min to crisp and brown the chicken skin.

  9. Rest
    • whole chicken

    Check that the thickest part of the chicken reaches 74°C / 165°F, then rest it for 10 min before carving.

  10. Serve
    • whole chicken
    • Nusantara chimichurri

    Serve the carved roast chicken with 1/4 cup Nusantara chimichurri spooned over or alongside it.

Ayam Panggang Serai Butter by @chefamirgani

1h5

4 servings

🍗

1.5 kg

Whole chicken

🌿

4 stalks

Lemongrass

🧄

5 cloves

Garlic

🧅

4

Shallot

🫚

2.5 cm

Ginger

🧈

28 g

Butter

🧂

6 g

Salt

⚫

1 g

Black pepper

🍬

4 g

Sugar

🍋

15 ml

Lime juice

🌿

60 ml

Chimichurri nusantara

Preparation Steps

  1. Step 1/10

    Peel the garlic, shallots, and ginger; trim the lemongrass stalks and cut them into short pieces.

    🧄garlic cloves
    🧅shallots
    🫚fresh ginger
    🌿lemongrass stalks
    🪵cutting board
    🔪chef's knife

  2. Step 2/10

    Blend the lemongrass, garlic, shallots, and ginger into a coarse aromatic paste.

    🌿lemongrass stalks
    🧄garlic cloves
    🧅shallots
    🫚fresh ginger
    🥤blender

  3. Step 3/10

    Combine the blended paste with 2 tbsp butter, 1 tsp salt, 1/2 tsp black pepper, 1 tsp palm sugar, and 1 tbsp lime juice.

    🧈butter
    🧂salt
    ⚫ground black pepper
    🍬palm sugar
    🍋lime juice
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/10

    Rub the seasoning mixture thoroughly over the 1 whole chicken, including beneath the skin where possible.

    🍗whole chicken
    🥣mixing bowl
    🥢kitchen tongs

  5. Step 5/10

    Cover the seasoned chicken and refrigerate it for 120 to 240 min.

    🍗whole chicken
    🥣mixing bowl

  6. Step 6/10

    Preheat the steam combi oven in Steam-Bake mode to 185°C / 365°F.

  7. Step 7/10

    Place the marinated chicken on the roasting tray and roast it at 185°C / 365°F for 40 to 45 min.

    🍗whole chicken
    🍳roasting tray
    🥢kitchen tongs

  8. Step 8/10

    Increase the oven temperature for the final 5 min to crisp and brown the chicken skin.

    🍗whole chicken

  9. Step 9/10

    Check that the thickest part of the chicken reaches 74°C / 165°F, then rest it for 10 min before carving.

    🍗whole chicken
    🌡️meat thermometer
    🔪chef's knife
    🪵cutting board

  10. Step 10/10

    Serve the carved roast chicken with 1/4 cup Nusantara chimichurri spooned over or alongside it.

    🍗whole chicken
    Nusantara chimichurri
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Meat, Dairy, Herbs and Spices, Fruits

Ingredients

Whole chicken, Lemongrass, Garlic, Shallot, Ginger, Butter, Salt, Black pepper, Sugar, Lime juice, Chimichurri nusantara

Notes

Ginger (about 1 inch), Salt (to taste), Black pepper (to taste), Sugar (a little, palm sugar mentioned in voice-over), Lime juice (a little), Chimichurri nusantara (added after cooking to balance flavor)

Allergens

Milk

Dietetics

Dietary regimen

Gluten-free, Low-carbohydrate, Ketogenic

Calories

370 kcal

Macro nutrients

Protein: 35g, Fat: 23g, Carbohydrates: 5g, Fiber: 1g

Nutritional Information

Minerals

Sodium: 520mg, Potassium: 420mg, Iron: 1.8mg, Zinc: 3.2mg

Vitamins

Vitamin B6: 0.7mg, Vitamin B12: 0.5mcg, Vitamin C: 8mg, Vitamin A: 55mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

50 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

blender, cutting board, chef's knife, mixing bowl, measuring spoons, roasting tray, kitchen tongs, meat thermometer

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Southeast Asian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Juicy, Crispy, Tender, Golden

Flavors

Savory, Buttery, Citrusy, Aromatic, Herbal, Peppery, Slightly sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked chicken out longer than 2 hours), fridge : 3 to 4 days (Cool within 120 min after cooking,Store in an airtight container at 4°C / 40°F or below,Reheat to 74°C / 165°F before serving), freezer : 2 to 3 months (Cool completely before freezing,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator)