Balinese-style Stuffed Chicken with Fragrant Spices

Ingredients

In this Balinese adaptation, we replace the traditional Italian dish, Cima alla Genovese, with Ayam Betutu, a popular Balinese specialty. The original dish features stuffed veal with a sauce made from onions, carrots, and celery, while the Balinese version uses chicken and a blend of fragrant spices. The cooking techniques and flavors are distinct, reflecting the vibrant and aromatic nature of Balinese cuisine. We alse have the original recipe for Cima alla Genovese, so you can check it out.

• 1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 10 shallots, peeled 10 shallots, peeled
• 6 cloves of garlic, peeled 6 cloves of garlic, peeled
• 2 thumb-sized pieces of ginger, peeled 2 thumb-sized pieces of ginger, peeled
• 2 thumb-sized pieces of galangal, peeled 2 thumb-sized pieces of galangal, peeled
• 2 lemongrass stalks, white part only, thinly sliced 2 lemongrass stalks, white part only, thinly sliced
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 100 grams grated coconut 100 grams grated coconut
• 100 grams Balinese long beans, thinly sliced 100 grams Balinese long beans, thinly sliced
• 1 tablespoon palm sugar, grated 1 tablespoon palm sugar, grated
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a blender or food processor, combine the shallots, garlic, ginger, galangal, lemongrass, ground turmeric, shrimp paste, salt, and black pepper. Blend until you have a smooth paste.
3. 3.
   Heat the vegetable oil in a pan over medium heat. Add the spice paste and cook for 5 minutes, stirring occasionally.
4. 4.
   In a bowl, mix the grated coconut, Balinese long beans, and palm sugar.
5. 5.
   Butterfly the chicken by cutting along the backbone and pressing it flat.
6. 6.
   Rub the spice paste all over the chicken, making sure to coat it evenly.
7. 7.
   Spread the coconut and long bean mixture over one side of the chicken.
8. 8.
   Fold the chicken over to enclose the stuffing and secure it with toothpicks or kitchen twine.
9. 9.
   Wrap the chicken tightly in banana leaves, ensuring it is fully covered.
10. 10.
    Place the wrapped chicken on a baking tray and roast in the preheated oven for 2 hours, or until the chicken is cooked through and tender.
11. 11.
    Remove the toothpicks or twine before serving.
12. 12.
    Serve the Ayam Betutu hot with steamed rice and sambal matah, a traditional Balinese chili relish.

Treat your ingredients with care...

• Lemongrass — Use only the white part of the lemongrass stalk for this recipe, as the green part can be tough and fibrous. Slice it thinly to release its aromatic flavor.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use half the amount called for in the recipe.
• Banana leaves — Before using banana leaves, soften them by briefly passing them over an open flame or by steaming them. This will make them more pliable and easier to wrap around the chicken.

Tips & Tricks

• For an extra smoky flavor, you can grill the wrapped chicken over charcoal instead of baking it in the oven.
• If you prefer a spicier version, add a few chopped red chilies to the spice paste.
• Make sure to marinate the chicken in the spice paste for at least 2 hours, or overnight, for maximum flavor.
• If you can't find Balinese long beans, you can substitute them with regular green beans.
• Leftover Ayam Betutu makes a delicious filling for sandwiches or wraps.

Serving advice

Serve Ayam Betutu with steamed rice, sambal matah, and a side of fresh cucumber and tomato slices. The fragrant and tender chicken pairs perfectly with the spicy and tangy flavors of the sambal matah.

Presentation advice

Unwrap the Ayam Betutu at the table to reveal the beautifully cooked chicken. Garnish with fresh herbs, such as cilantro or Thai basil, for a pop of color. Serve it on a platter lined with banana leaves to enhance the Balinese aesthetic.