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Ingredients
- Serves 6 people
1 whole chicken (cleaned)
300 g minced pork or chicken
60 g tang hoon (glass noodles, softened in warm water)
2 eggs
2 eggs (hard boiled)
4 shallots (chopped)
4 cloves garlic (chopped)
3 large red chilies (chopped, optional)
2 tbsp fish sauce
4 tbsp kecap manis (indonesian sweet soy sauce)
water
black pepper
Ayam Kodok (Frog Chicken)
Ayam Kodok is an Indonesian dish that is perfect for dinner parties and special occasions. Stuffed with a savory meat paste made of a blend of perfectly seasoned meat, tang hoon and hard boiled eggs, the deboned chicken is then steamed and roasted, thoroughly cooking the filling while giving the skin that perfect golden brown glaze. This stuffed chicken dish is guaranteed to impress your guests as an eye-catching centrepiece on your dinner table.
- Medium
- 30 min
- 45 min
- 15 min
- 4 steps
- 12 Ingredients
- Medium
- 4 steps
- 12 Ingredients
- 30 min
- 45 min
- 15 min
Instructions
-
Debone the Chicken
- To debone the chicken, start by loosening the chicken skin from chicken meat gently with your fingers from the neck down. You may use a knife to assist you if needed. Be cautious not to puncture the skin. As you loosen the skin, you can peel the skin down over the chicken breast.
- Remove the body of the chicken and cut the chicken drums and wings loose via the joints, taking care not to tear the skin. You should be left with the drums and wings, attached by the skin from the rest of the chicken
-
Blend to make meat paste
- Place the detached chicken meat, minced pork (or chicken), tang hoon, 2 eggs, shallots, garlic cloves, large red chilies (add according to personal preference), 2 Tbsp fish sauce, 2 Tbsp kecap manis and a pinch of black pepper, blend until smooth.
-
Stuff and steam the chicken
- Lay the chicken on the tray for steaming. Scoop the meat paste into a piping bag and sew the neck of the chicken before piping the paste into the chicken skin. Place 2 hard boiled eggs in the middle of the chicken body.
- After stuffing, sew the other remaining opening of the chicken and steam for 20 to 25 minutes.
- After steaming, let it rest for 5 minutes and make the glaze by mixing 2 Tbsp kecap manis with water.
-
Glaze and roast the chicken
- With a brush, generously glaze the chicken skin. Roast for 5 to 10 minutes at maximum temperature until golden brown.
Plate and Serve!
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Ingredients
- Serves 6 people
-
1 whole chicken (cleaned)
-
300 g minced pork or chicken
-
60 g tang hoon (glass noodles, softened in warm water)
-
2 eggs
-
2 eggs (hard boiled)
-
4 shallots (chopped)
-
4 cloves garlic (chopped)
-
3 large red chilies (chopped, optional)
-
2 tbsp fish sauce
-
4 tbsp kecap manis (indonesian sweet soy sauce)
-
water
-
black pepper
Nutrition
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