Ayam Bakar Ungkep Air Kelapa
Ayam Bakar Ungkep Air Kelapa·(ah-yam bah-kar oong-kep ah-eer kuh-lah-pah)
Kumpul Keluarga: Weekend Gatherings and Holidays
If there's one scent that defines an Indonesian family weekend, it's the intoxicating smoke of dripping chicken fat hitting hot charcoal, mingling with caramelized sweet soy. The secret your grandmother knew isn't the grill—it's the ungkep, a masterclass in slow braising where coconut water acts as an enzymatic tenderizer and reduces into a sticky, sweet lacquer. By the time this chicken hits the flames, it's already perfectly cooked. The fire is just there to blister the skin and caramelize the sugars. It's a brilliant, foolproof technique that turns a quiet American backyard into a bustling Javanese street corner.
Ingredients
- bone-in skin-on chicken thighs and drumsticks3 1/2 lb
- pure coconut water2 cup
- tamarind concentrate1 tbsp
- Indonesian sweet soy sauce5 tbsp
- dark brown sugar2 tbsp
- salt1 tsp
- neutral cooking oil3 tbsp
- lemongrass stalks2 med
- fresh galangal1 small
- kaffir lime leaves4 med
- Indonesian bay leaves2 med
- shallots8 large
- garlic cloves5 large
- macadamia nuts4 med
- fresh ginger1 small
- ground coriander1 tsp
- ground turmeric1/2 tsp
- ground white pepper1/2 tsp
Method
- 01
Blend the spice paste.
In a food processor or blender, combine the shallots, garlic, macadamia nuts, ginger, coriander, turmeric, and white pepper with 2 tablespoons of the oil. Blend until it forms a smooth, mustard-colored paste.
- 02
Sauté the aromatics until the oil separates.
Heat a large Dutch oven or heavy-bottomed pot over medium heat with the remaining 1 tablespoon of oil. Scrape in the spice paste and sauté constantly for 5 to 7 minutes. Add the lemongrass, galangal, kaffir lime leaves, and bay leaves, cooking until the raw onion smell dissipates and the oil begins to separate from the solids.
- 03
Braise the chicken.
Add the chicken pieces to the pot, tossing them in the fragrant paste until the outside changes color slightly. Pour in the coconut water, tamarind liquid, sweet soy sauce, brown sugar, and salt, bringing the liquid to a gentle boil before reducing the heat to medium-low, covering, and simmering for 30 minutes.
- 04
Reduce the braising liquid into a lacquer.
Remove the lid and turn the heat up to medium to evaporate the excess moisture. Stir gently so as not to tear the tender skin, cooking for another 15 to 20 minutes until the liquid reduces into a thick, glossy syrup that coats the back of a spoon, then turn off the heat.
- 05
Char the chicken over high heat.
Prepare a hot outdoor grill or a cast-iron grill pan on the stove over medium-high heat. Remove the chicken from the pot, letting excess syrup drip off, and grill for 3 to 5 minutes per side just to blister the skin and caramelize the sugars. Brush generously with the leftover syrupy braising liquid from the pot as it cooks.
Notes
The macadamia nut trick.
Macadamia nuts are the perfect American substitute for Javanese candlenuts, providing the essential waxy fat emulsion that thickens the braising liquid.
Blend with oil, not water.
Using oil in the food processor ensures the spice paste fries rather than boils when it hits the hot pan, unlocking much deeper aromatics.
Make it ahead.
You can stop after the braising step and store the chicken in its syrup overnight in the fridge. The flavors deepen, and cold chicken holds together beautifully on the grill the next day.