Ayam Panggang

Ayam Panggang

By Sean Tan  

July 20, 2016

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Ayam Panggang by Chef Eric Neo

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 2-4 Servings



1 kg boneless chicken thigh

200 g fresh red chillies

50 g shallots

100 g garlic

50 g yellow ginger powder

80 g buah keras (candlenut)

30 g belachan

1 stalk lemongrass

30 g blue ginger

Lime leaves, cut lemongrass and calamansi, for garnishing


50 ml coconut milk

1 tsp fine salt

2 tbsp sugar

1 tsp jintan manis (coriander seeds), roasted


1Marinate chicken with all ingredients except garnish and mixed seasoning except coconut milk. Keep in chiller for a day for best results (see Chef's tip).

2Before pan frying or baking, mix in the coconut milk. Pan fry or bake till golden brown and cooked.

3Garnish with cut lime leaves, lemongrass and calamansi.

CHEF’S TIP: Plan ahead for this dish. You can prepare the seasoning one day ahead and it is best to leave marinated chicken overnight for more flavourful results.

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