This is one of Bali’s most traditional dishes and plays an important role in many ceremonies.

SIAP MEGORENG
(Fried Chicken)
For Balinese fried chicken, follow the same steps described above. Rather than grilling over charcoal, fry in medium hot oil until golden brown.

INGREDIENTS :
4 baby chickens, each 400 g (13 oz)
1 cup chicken spice paste
2½ cup coconut milk
3¼ cups chicken stock
4 stalks lemon grass, bruised
4 salam leaves
2 lemon leaves
1 tbsp salt
1 tbsp black peppercorns, crushed.

PREPARATIONS :
Cut along the backbone of chicken, open butterfly style and flatten. Heat heavy saucepan, add spice paste and sauté for 2 minute over low heat.
Add, chicken stock, lemon grass, salam leaves, lemon leaves and bring to boil and simmer for 5 minutes. Add coconut cream, bring to boild, season with salt and pepper. Add chickens and simmer until three-quarters cooked, turning chicken frequently.
Remove from fire and cool chicken in the sauce to room temperature. Remove chicken from sauce and dry well in open airy place for 30 minutes. Grill over charcoal until dark golden brown. Grilled chicken tastes best when served with peanut sauce, steamed rice and vegetables.

Helpful hints:
The chickens can be simmered in coconut milk and then deep-frozen until required. Be sure to dry them thoroughly after defrosting, either in an airy place or in front of a fan, before frying