Devilish chicken

The days are already much shorter and next week the temperatures in the Netherlands will drop. Time for a devilish chicken from Beb Vuyk. This is ajam setan made with simple ingredients of mustard, sambal and lemon juice. I go for lime juice by the way, just a bit more tropical in flavor.

This dish is enough for 3 people and ready in 2 hours (including marinating).


Devilish chicken from #267 from Beb Vuyk’s Great Indonesian Cookbook, page

Ingredients

  • 1 small chicken of 800 grams
  • oil

Spices

  • 3 tablespoons chopped onions
  • 2 chopped garlic cloves
  • 1 tablespoon mustard
  • 1 teaspoon sambal oelek
  • 1 tablespoon soy sauce juice from 1/2 lemon
  • salt
  1. Cut the chicken into pieces.
  2. Rub her with salt and mustard and let this marinade for at least 1 hour.
  3. Fry the chicken in the oil.
  4. Grind onions, garlic and sambal together into a paste.
  5. Add it to the oil and let the onions turn yellow.
  6. Finish the dish with a splash of water, the soy sauce and lemon juice and stew the chicken until done.

I got about 800 grams of free-range chicken legs and wings; these are easy to eat.

I use sweet soy sauce from ABC (kecap manis) and since I don’t have sambal ulek ready, I add a chili pepper. This time the mustard is a mild one, but do experiment, because each type of mustard brings its own flavors.

Marinating is easy; I spread all the mustard and the salt (I use half a teaspoon) over all the chickens and let it stand for an hour.

I first fry the legs in the oil and in the meantime I rub the bumbu together. I brown the chicken legs on all sides for 10 minutes. They don’t have to be done.

For the bumbu I use half a teaspoon of salt. In addition to taste, salt also ensures that it is easy to rub together.

I remove the chicken legs from the pan and fry the bumbu in the rest of the oil until the onions are yellow.

Then the chickens can go back in the pan together with the soy sauce and lemon. I add a splash of water, as Beb says. I use 1 espresso cup to measure.

I let this simmer for at least 40 minutes. First-quarter of an hour with the lid on the pan, then off, so that this devilish chicken can boil down.

This devilish chicken is mild in flavor. Deliciously creamy and umami due to the mustard. You can of course adjust the heat by adding more sambal or by serving homemade fresh sambal.

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