Ayam Bakar Madu



1 no x 1.2kg whole chicken (cleaned and cut into quarters)

1-inch galangal (flattened)

1/2-inch young ginger (flattened)

2 tbsp cooking oil

500ml water

Blended ingredients:

6 shallots (peeled)

4 cloves garlic (peeled)

½ tsp coriander seeds

½ tsp white peppercorn

1-inch turmeric


1 tsp salt

2 tbsp honey

1 tsp tamarind paste

1 tbsp palm sugar

Glaze: (mixed well)

3 tbsp honey

1 tbsp margarine

1 tbsp freshly squeezed lime juice

1 tbsp kicap manis

Preparation Instructions:

  1. Rinse, drained the chicken pieces and set aside.
  2. Heat up a wok with 2 tbsp of cooking oil. Saute the blended ingredients and flattened galangal and young ginger until fragrant.
  3. Add in water and seasonings. Bring to a boil.
  4. Add in chicken pieces and continue to simmer on medium high heat until cooked. Leave to cool completely.
  5. Preheat the oven to 200C.
  6. Remove and drained the cooked chicken pieces and transfer onto a baking sheet.
  7. Use a silicone brush to brush the glaze on the chicken pieces and bake in the preheated oven for 10 minutes.
  8. Remove the baking tray, apply the glaze on the chicken pieces again and bake in the preheated oven for another 10 minutes.
  9. Repeat the process until all the glaze has been used up and chicken become golden brown.
  10. Remove from the oven and transfer the chicken pieces onto a serving platter.
  11. Serve with lettuce and cherry tomatoes.

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