📝 About This Recipe
Ayam Kodok, literally 'Frog Chicken,' is a prestigious Indonesian-Dutch fusion masterpiece traditionally served during grand celebrations like Christmas or weddings. This dish features a whole chicken that has been meticulously deboned while keeping the skin intact, then stuffed with a decadent mixture of seasoned minced meat and boiled eggs. Roasted to a golden mahogany sheen, it offers a savory, festive flavor profile that is as visually stunning as it is delicious.
🥗 Ingredients
The Chicken
- 1 piece Whole Chicken (approx. 1.5 - 1.8 kg, skin must be intact without tears)
The Meat Filling
- 500 grams Ground Beef (finely minced)
- 250 grams Ground Chicken (from the deboned chicken meat)
- 100 grams Breadcrumbs (soaked in 50ml milk)
- 2 pieces Eggs (beaten, for binding)
- 4-5 pieces Hard-boiled Eggs (peeled, for the center stuffing)
- 3 tablespoons Fried Shallots (crushed)
- 1 teaspoon Nutmeg Powder
- 1.5 teaspoons Garlic Powder
- 1 tablespoon Salt and White Pepper (to taste)
Honey Glaze
- 2 tablespoons Margarine (melted)
- 2 tablespoons Honey
- 2 tablespoons Sweet Soy Sauce (Kecap Manis)
Brown Gravy Sauce
- 500 ml Chicken Stock (made from the chicken bones)
- 1/2 piece Onion (finely chopped)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Cornstarch (diluted with a little water)
👨🍳 Instructions
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1
Begin by deboning the chicken. Carefully loosen the skin from the meat using your fingers and a small sharp knife, starting from the neck and breast. Work slowly to ensure the skin remains in one piece without any punctures.
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2
Remove the entire carcass and meat, leaving only the wing tips and leg bones attached to the skin to maintain the 'frog-like' shape. Set the carcass aside to boil for stock.
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3
Mince the chicken meat removed from the carcass and combine it with the ground beef in a large mixing bowl.
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4
Add the soaked breadcrumbs, beaten eggs, fried shallots, nutmeg, garlic powder, salt, and pepper to the meat. Mix thoroughly until the paste is homogenous.
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5
Sew the neck opening of the chicken skin shut using a needle and kitchen twine.
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6
Stuff about 1/3 of the meat mixture into the chicken skin. Place the hard-boiled eggs inside strategically (usually two in the breast area and two near the thighs), then fill the remaining space with the rest of the meat mixture.
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7
Do not overstuff; the skin needs room to expand. Sew the bottom opening shut and prick the skin all over with a toothpick to allow steam to escape during cooking.
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8
Steam the stuffed chicken for 45-50 minutes over medium heat until firm. Remove from the steamer and let it cool slightly.
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9
Preheat your oven to 180°C (350°F). Mix the honey glaze ingredients together in a small bowl.
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10
Brush the steamed chicken generously with the glaze and roast for 25-30 minutes, basting every 10 minutes, until the skin is deep golden brown and crispy.
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11
While roasting, prepare the sauce: sauté onions in a pan, add chicken stock and Worcestershire sauce, simmer, and thicken with cornstarch slurry. Season to taste.
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12
Let the chicken rest for at least 15 minutes before carving to ensure the stuffing stays intact.
💡 Chef's Tips
Use a very sharp paring knife and take your time during the deboning process; the skin is the star of the show. Pricking the skin before steaming is crucial to prevent the chicken from 'exploding' or tearing as the meat expands. If the skin does tear, you can patch it from the inside with a little extra chicken skin or use kitchen twine to pull it together. For the smoothest texture, process the meat filling in a food processor until it becomes a fine paste. Always serve the sauce on the side or poured over just before serving to keep the roasted skin slightly crisp.
🍽️ Serving Suggestions
Serve on a large platter surrounded by steamed vegetables like carrots, green beans, and cauliflower. Pair with 'Selat Solo' style potatoes or classic buttery mashed potatoes. Accompanied by a fresh cucumber and pineapple acar (Indonesian pickles) to cut through the richness. A side of Sambal Terasi or a mild chili sauce adds a perfect Indonesian kick. Best enjoyed with a tall glass of iced fruit cocktail (Es Teler) for a festive meal.