Ayam Betutu (Balinese Slow-Cooked Spiced Chicken)

Ingredients

• 1 whole chicken (approx. 1.5 - 2 kg), cleaned
• 3-4 stalks lemongrass, white part only, finely sliced (for stuffing/cooking)
• 5-7 salam leaves (Indonesian bay leaves) or curry leaves
• 3-5 kaffir lime leaves, torn
• 2 tbsp cooking oil
• Salt to taste
• Sugar to taste (optional, 1 tsp palm sugar)
• Banana leaves or aluminum foil for wrapping

For the Bumbu Genep (Balinese Spice Paste):

• 15 shallots
• 8 cloves garlic
• 10-15 bird's eye chilies (or to taste, adjust for heat)
• 5 large red chilies (deseeded if less heat desired)
• 3 cm fresh ginger
• 3 cm galangal
• 3 cm fresh turmeric (or 1 tsp turmeric powder)
• 3 cm kencur (aromatic ginger)
• 5 candlenuts, roasted
• 1 tsp black peppercorns
• 1 tsp coriander seeds, roasted
• 1/2 tsp cumin, roasted
• 1/2 tsp shrimp paste (terasi), roasted (optional but recommended)
• 2 stalks lemongrass, white part only, thinly sliced (for grinding)

Instructions

1. Prepare the Chicken: Clean the whole chicken thoroughly, removing any excess fat. Pat dry with paper towels. Make a few shallow slits on the chicken's body to help absorb the spices.
2. Prepare the Spice Paste (Bumbu Genep): Grind all ingredients for the Bumbu Genep into a fine paste using a food processor or mortar and pestle.
3. Sauté the Spice Paste: Heat 2 tablespoons of cooking oil in a pan. Sauté the Bumbu Genep until fragrant and cooked through, about 10-15 minutes. Add the sliced lemongrass (for cooking), salam leaves, and kaffir lime leaves. Season with salt and sugar to taste. Set aside to cool slightly.
4. Marinate the Chicken: Rub about two-thirds of the cooked spice paste all over the chicken, both inside and out. Ensure the spices get into the slits.
5. Stuff the Chicken: Stuff the remaining one-third of the spice paste into the cavity of the chicken. You can also add some extra salam leaves and kaffir lime leaves into the cavity.
6. Wrap the Chicken: Tightly wrap the spiced chicken with several layers of banana leaves, then secure with kitchen twine. If banana leaves are unavailable, use several layers of heavy-duty aluminum foil. Ensure it is sealed well to trap the moisture and aroma during cooking.
7. Slow Cook (Steaming Method - most common home method): Place the wrapped chicken in a large steamer basket. Steam for 2 to 3 hours, or until the chicken is very tender and easily falls off the bone. Ensure the water level in the steamer is maintained throughout the cooking process.
8. Optional Finishing (Baking/Roasting): For a more roasted texture and slightly browned skin, after steaming, carefully unwrap the chicken and place it in a baking dish. Bake in a preheated oven at 180°C (350°F) for 20-30 minutes, or until the skin is lightly browned and crispy.
9. Serve: Carefully unwrap the chicken. The chicken will be incredibly tender and flavorful. Serve the Ayam Betutu immediately with steamed rice and fresh vegetables or your favorite sambal.