Ayam Bakar with Rice and Lalapan

Ingredients

Quantities are for one portion.

• salt and pepper to taste
• 70 gwhite rice
• 50 gcucumber, sliced
• 1 tbspvegetable oil
• 1 tbspsambal oelek
• 150 gchicken thighs, bone-in
• 50 gcabbage, roughly chopped
• 2 tbspsweet soy sauce (kecap manis)

Method

1. Cook the dry white rice in salted water until soft and fragrant.
2. In a bowl, toss the chicken thighs robustly with the sweet soy sauce, vegetable oil, salt, and pepper to build the marinade. Let sit briefly.
3. Heat a grill or heavy pan over high heat. Cook the marinated chicken, basting with the residual marinade.
4. Grill until the chicken is cooked through and charred and sticky on the exterior.
5. Arrange the raw sliced cucumber and chopped cabbage (the lalapan) neatly on a serving plate.
6. Plate the charred chicken beside the raw vegetables and hot rice.
7. Serve the dish with the sambal oelek provided on the side for dipping.