This is the easy way to make Ayam Betutu.

If you have chicken stock at home and are bored with the same menu? How about just making Betutu Chicken? You can easily make this one menu at home, guys. Interested in making it? Here's the recipe!

Material :

Betutu Chicken Ingredients

- 5 whole free-range chickens

- 50 g Salt

- 50 g Broth powder

- 100 g Shallots, sliced

- 50 g Garlic, sliced

- 20 g red cayenne pepper, sliced

- 50 g cooking oil

- 50 g Lemongrass, sliced

- 20 g lime leaves

- 20 g bay leaf

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Matah Sauce Ingredients:

- 50 cooking oil

- 1 tbsp Salt

- 2 tsp Terasi

- 15 g Kecombrang, sliced

- 30 g Shallots, sliced

- 30 g Garlic, sliced

- 15 g Cayenne pepper, sliced

- 10 g Lemongrass, sliced

- 5 limes

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Complementary:

- Fried peanut

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How to Make Gilimanuk Typical Betutu Chicken:

1. Ayam Betutu: mix salt and powdered stock. Stir until well blended then spread all over the surface of the chicken and the inside of the stomach. Set aside.

2. Combine the onion, garlic, lemongrass and cooking oil. Stir until smooth while kneading.

3. Take a chicken, coat it with a mixture of oil, onion and chili. Spread all over the surface of the chicken and fill a little in the belly of the chicken.

4. After the chicken belly is filled, add the lime leaves and bay leaf. Do this until all the chicken is gone.

5. Stack all the seasoned chicken. Cover with the remaining sliced ​​onions and chilies. Steam for 2 hours.

6. Sambal Matah: heat oil and salt until smoke comes out. Add the shrimp paste until the aroma comes out.

7. Enter the kecombrang, stir until slightly wilted. Turn off the fire.

8. Enter the red onion, white bottom, red cayenne pepper and lemongrass. Stir until everything is evenly mixed.

9. Remove the pan and squeeze the lime. Enter all the remaining lime that has been squeezed including the seeds and skin.

10. Remove the cooked chicken. Put a chicken on a serving plate, give the sambal matah on the side and a sprinkling of fried peanuts.

11. Serve.