Ayam Bakar Sunda - Sundanese grilled/roasted chicken

Ingredients

• 20chicken drumsticks
• 750 mlwater
• 2lemongrass stalks
• ½ tbspsalt
• ½ tsppepper
• 1 tsppalm sugar
• 3 cmturmeric
• 4shallots
• 4 clovesgarlic
• 4candlenuts
• 3 cmginger
• 2 cmgalangal
• to tasteoil, for brushing or sprinkling

Instructions

1. 1

   Make the paste

   Pound or grind the turmeric, shallots, garlic, candlenuts, ginger and galangal into a paste.

2. 2

   Heat the mixture

   Put the water, spice paste, lemongrass, salt, pepper and palm sugar in a pan and heat.

3. 3

   Simmer first batch

   Add 10 drumsticks and cook gently for 1 hour.

4. 4

   Drain the chicken

   Lift the drumsticks from the pan, drain them well and let them dry. Repeat the simmering, draining and drying with the remaining 10 drumsticks.

5. 5

   Roast until browned

   Roast the drumsticks over a charcoal fire until brown. If necessary, sprinkle them with a little oil as they roast.

What is Ayam Bakar Sunda?

Ayam Bakar Sunda is a Sundanese-style grilled chicken dish from Indonesia. It is prepared by simmering chicken with aromatics and spices before grilling it over a fire.

This version uses a paste of turmeric, shallots, garlic, candlenuts, ginger and galangal. Simmering the drumsticks first seasons them before the final browning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the palm sugar and aromatics contribute a smaller amount of carbohydrate. The recipe includes no measured added fat, though the oil used for roasting can add fat; serve with vegetables alongside rice to balance the plate.

The spice paste

Fresh aromatics: pound or grind the turmeric, shallots, garlic, ginger and galangal together so they form a paste that can flavour the cooking liquid.

Candlenuts: these are ground into the same paste with the other ingredients. Keep them in the mix for the recipe's intended flavour and texture.

Simmering the drumsticks

Cooking liquid: heat the water with the paste, lemongrass, salt, pepper and palm sugar before adding the chicken.

Two batches: the recipe simmers 10 drumsticks at a time for 1 hour, then repeats with the remaining 10. Drain each batch well and let it dry before grilling.

Getting a browned finish

Dry surface: draining and drying the cooked chicken helps prepare it for roasting. Handle the drumsticks carefully, as they have already been simmered for an hour.

Charcoal heat: roast until the outside is brown, turning as needed to brown the pieces evenly. Sprinkle with a little oil during roasting if they need it.

Timing and equipment

The listed total time is 60 minutes, which matches the stated simmering time for one batch. The method calls for two batches of 10, followed by roasting, so allow extra time if following it exactly.

The final stage is written for a charcoal fire. Keep the chicken over the heat until browned, rather than relying on a fixed grilling time that the recipe does not specify.

What to serve with it

Rice is a straightforward accompaniment that works well with the seasoned chicken and its browned exterior.

For a more rounded plate, add vegetables or a fresh salad alongside the drumsticks. Serve the chicken soon after roasting while its surface is still warm.

Recipe notes & tips

• Grind the bumbu ingredients thoroughly so they form a cohesive paste.
• Use a pan large enough to hold each batch of 10 drumsticks in the cooking liquid.
• Drain each batch well before moving it to the charcoal fire.
• Let the chicken dry after draining so it is ready for roasting.
• Use oil sparingly and only if the chicken needs it while roasting.

Variations

• Use a grill: cook the simmered drumsticks on a hot grill until browned.
• Add rice: serve the chicken with rice to make the meal more substantial.
• Serve with vegetables: add a fresh salad or cooked vegetables on the side.
• Adjust the seasoning: vary the salt and pepper to suit your taste.
• Roast in batches: brown the drumsticks in manageable groups if the fire is crowded.

Common mistakes to avoid

• Skipping the paste: grind the aromatics together so they can flavour the cooking liquid evenly.
• Cooking all 20 at once: follow the method's two batches of 10.
• Rushing the simmer: cook each batch gently for the stated 1 hour.
• Leaving the chicken wet: drain it well and let it dry before roasting.
• Overlooking the browning: roast until the drumsticks are brown, turning them as needed.

How to store

Refrigerate leftover chicken in a covered container and eat within 3 days. Reheat until piping hot throughout, using an oven or covered pan; add a little water if reheating in a pan and the chicken seems dry.

Frequently asked questions