Roast Chicken in Banana Leaf
Ayam Betutu
Ingredients :
- 1 whole chicken, wighing about 1,2 - 1,5 kg brined for 12 hours
- 200g spinach leaves, cleaned and blanched for 15 seconds, drained and roughly chopped
- banana leaves, greaseproof paper or aluminium foil for wrapping
- 250g spice paste for chicken
- 1 pinch salt to taste (use very little as chicken is already brained)
- 1 pinch black pepperns, crushed
Preparation :
1. Ensure inside and outside of chicken is completely cleaned out, and throughly rinsed after brining. dry with towel.
2. Season inside and outside with salt and pepper.
3. Combine 150g of spice past with cassava leaves and mix well. Season to taste with salt and pepper.
4. Loosen skin from breasts without breaking it and stuff 1/2 of the stuffing between the skin and chicken breast. Fill the reminder of the stuffing into the center of the chicken and close opening with a sate skewer.
5. Wrap chicken into several layers of banana leaves, greaseproof paper or foil and steam to a core temperature of 65°C. Allow to rest in warm place for 45 minutes.
6. Open upper layers of banana leaves to expose breast and legs. Baste with basting mix and transfer chicken onto a wire rack into a very hot oven (275°C) and sear for 10-15 minutes. This will result in a golden crispy skin.
7. Remove banana leaves, cut chicken meat up in small pieces and serve with stuffing.
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