CHICKEN OF SPRING POTGANG (INDONESIAN KEPTY BROILED CHICKEN)

Soy sauce grilled chicken is traditionally prefab by stewing the cowardly in spices, herbs, and kecap manis and then they are tempered. It's not different to see umpteen Land recipes ordinarily navigator the meat twice, prototypical to tincture the smell from spices and herbs and then ended cookery by preparation, grilling, or hot.One of Country material ingredients is kecap manis if you ask me. Malay kecap manis is not only curdled, and unenlightenment, but it is also treacly because of the area sugar. We don't necessarily use it in every undivided recipe, not so some in Indonesian Asian recipe, but conventional Bahasa recipes say for kecap manis more often than not. We use it in nasi goreng, ketoprak, have ayam kecap, tahu goreng kecap, sambal kecap pedas, tahu dan tempe bacem. These are conscionable to reference a few. Kecap manis is also victimised to infuse meat, and also as dipping sauce. My selection kecap manis is this kecap manis cap bango. Many Indonesians faculty swear you that too. But if you can feel this form, kecap manis ABC is a large batsman too.

INGREDIENTS:

3 - 4 lbs bone-in skin-on chicken pieces see notes
1/4 cup coconut sugar
4 Tbsp kecap manis
1 tsp salt

INGREDIENTS TO GRIND:

1 small onion peeled, quartered
4 cloves garlic peeled
1 tsp fennel seeds
4-5 bird's eye chili optional

SPICES:

1 Tbsp coriander powder

1 Tbsp galangal powder

HERBS:

5 kaffir lime leaves tear edges to release flavor

3 bay leaves (daun salam)

BASTING INGREDIENTS:

2 Tbsp cooking oil

2 Tbsp kecap manis

1/2 tsp salt

INSTRUCTIONS

PRESSURE COOK THE CHICKEN (CAN BE PREPARED ONE DAY BEFORE):

Mix the ingredients you have grind with coconut sugar, kecap manis, spices, and 1 tsp of salt. Stir to mix everything. Rub this paste all over the chicken
Place the chicken pieces inside the inner pot of instant pot. Pour 1/4 cup of water inside the pot. It may seem a little of water, but that's enough. Place the herbs in
Cover the lid of the instant pot. Turn the steam release valve to seal. Press "pressure cooker" and make sure it's on "hi pressure". Set the timer to 10 minutes. When the timer is up, release the steam immediately. Uncover the lid. Carefully remove the chicken from the inner pot and set aside to let them cool down completely before broiling the chicken
Strain the cooking juice from the inner pot. You will get some solid. Keep the solid!

BROIL THE CHICKEN:

Mix the solid you kept from cooking the chicken and mix with the basting ingredients. Set aside
If you prepare the day before, get the chicken out from the refrigerator 30 minutes before broiling
Generously brush the chicken with the basting sauce. Place the chicken pieces, skin side up, on a baking sheet lined with aluminum foil
Turn on the broiler in your oven to low. Set the oven rack about 5-8 inches from the broiler. Place the baking sheet inside the oven and let the chicken broil until it has nice golden brown and slightly char. Do not walk away during this process. Kecap manis may get burned easily. If the chicken get brown too quickly, you may need to move the rack lower
Once you are happy with the color of the chicken, remove from the oven. Ready to serve