AYAM KODOK

Inspired by Kedai Hamburg who made this dish for Masbar's Event, I challenged myself to make it as well :). As we know, the hard part of making ayam kodok is when you peel the chicken skin. You have to make sure you didn't tear the skin when you peel it. So, I saw the way how to make ayam kodok from youtube, and it worked!! :)

Frankly speaking, I even don't understand why people called this dish as ayam kodok (frog chicken *?? am i rite?*), but when I told my hubby the name of this dish, and my hubby explain to me that 'frog' here means took the bone out from the meat. So, I think 'ayam kodok' was only the translation in Indonesian lang.

Anyway, I am very satisfied the successes of peeling my ayam kodok :), also, when I saw my hubby's reaction when he saw the dish after I took it out from the oven.....he looked so surprised and said, "I want to try it with rice!" :). Everything is for you hun! :)

Ayam Kodok


Ingredients:

For Filling:

1 whole chicken approx. 800gr, peel the skin - here is the step (Belzy -- I used 2 hens)

250 gr ground chicken

250 gr ground beef

2 tbsps relish (optional)

2 pieces of white or wheat bread, soaked in the water and squeezed

1 egg (AAA size)

1 tsp sugar

1-1/2 tsps salt

1/2 tsp pepper

1/4 tsp chicken powder (Belzy -- skipped)

1/4 tsp nutmeg

4 pieces of boiled egg (for filling)

For Brushing:

1 tbsp margarine

1 tbsp honey (Belzy -- I skipped it)

1 tbsp Indonesian sweet soy sauce

1/4 tsp nutmeg

1/2 tsp pepper

For Sauce:

3 tbsps butter/margarine

2 tbsp all-purpose flour (combine with 100 ml of 500 ml chicken broth)

5 tbsps Indonesian sweet soy sauce

3 tbsps Worchestershire sauce

1 piece of yellow onion, finely chopped

500 ml chicken broth

2 tsps salt

2 tsps sugar

1/2 tsp pepper

1/2 tsp nutmeg

Garnish:

Peas

Carrots

French Fries

Directions:

For Ayam Kodok:

1. Combine well all filling ingredients (except boiled eggs)

2. Fill the filling into chicken skin.

3. Add in boiled eggs in 4 different areas.

4. Sew the bottom and neck's area with cotton thread (any other threads are ok)

5. Use toothpick to poke the chicken to make the skin more elastic.

6. Steam it until the chicken is cooked. Then brush it with brushing mixture.

7. Preheat oven for 350`F, then bake chicken for approx. 30 mins. (once in a while brush it again with brushing mixture)

For Sauce:

Stir fry chopped onion with margarine til fragrant, stir in the rest of ingredients (except flour), and 400 ml chicken broth. Let it boiled. Stir in flour mixture and stir well until boiled. Dish it out. Ready to serve.