Ingredients with Measurements:
- 1 whole chicken (about 1.5 kg)
- 10 shallots, peeled and chopped
- 10 garlic cloves, peeled and chopped
- 5 red chilies, seeded and chopped
- 5 bird's eye chilies, chopped
- 2 teaspoons turmeric powder
- 2 teaspoons coriander powder
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 3 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 1 banana leaf, cut into 4 pieces
Special equipment needed:
- Mortar and pestle or food processor
- Large mixing bowl
- Steamer or large pot with steaming rack
1. Clean and pat dry the chicken. Rub the chicken with salt and set aside.
2. In a mortar and pestle or food processor, grind the shallots, garlic, red chilies, bird's eye chilies, turmeric powder, coriander powder, and 2 teaspoons of salt into a fine paste.
3. Heat the vegetable oil in a pan over medium heat. Add the spice paste and sauté until fragrant, about 5 minutes.
4. Add the lemongrass and kaffir lime leaves to the pan and sauté for another 2 minutes.
5. Stuff the chicken with the spice paste and place it on a piece of banana leaf. Wrap the chicken tightly with the banana leaf and secure with toothpicks.
6. Place the chicken in a steamer or large pot with a steaming rack. Steam the chicken for 2 hours over medium heat.
7. Remove the chicken from the steamer and let it cool for 10 minutes before unwrapping.
8. Serve the chicken with steamed rice and sambal.
Preparation time: 30 minutes
Cooking time: 2 hours
Medium heat for sautéing and steaming.
Calories per serving: 400
Fat per serving: 20g
Protein per serving: 45g
Carbohydrates per serving: 10g
Fiber per serving: 2g
Sodium per serving: 1000mg
Substitutions for ingredients:
- Chicken can be substituted with duck or quail.
- Shallots can be substituted with onions.
- Red chilies and bird's eye chilies can be substituted with any spicy chili of your choice.
- Banana leaf can be substituted with aluminum foil.
- Add coconut milk to the spice paste for a creamier version.
- Use different spices and herbs such as galangal, ginger, and bay leaves for a different flavor profile.
- Grill the chicken instead of steaming for a smoky flavor.
Tips and tricks:
- Use a toothpick to secure the banana leaf tightly around the chicken.
- Make sure the chicken is fully cooked before serving.
- Adjust the amount of chilies according to your spice tolerance.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat the chicken in a steamer or microwave until heated through.
Serve the chicken on a platter with steamed rice and sambal on the side.
Garnish with sliced cucumber, tomato, and lime wedges.
Pair with a cold beer or iced tea.
Suggested side dishes:
Steamed rice, sambal, and stir-fried vegetables.
If the chicken is not fully cooked after 2 hours of steaming, continue steaming until fully cooked.
Food safety advice:
Make sure the chicken is fully cooked before serving to avoid foodborne illness.
Ayam Betutu is a traditional Balinese dish made with chicken or duck. It is typically seasoned with a spice paste made with shallots, garlic, chilies, and turmeric.
Spicy, savory, and fragrant with lemongrass and kaffir lime leaves.
Serve with steamed rice and sambal for a complete meal.
Cooking Method: N/A
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