Ayam Betutu (Balinese-Style Chicken)

Ingredients

1 Large, Whole Chicken - Feet and Innards removed	10g Ginger	1 Teaspoon Dried Shrimp Paste (Belachan)
150g Baby Spinach or Tapioca Leaves	10g Turmeric	½ Teaspoon Nutmeg Powder
1 Large Banana Leaf	40g Lime Juice (or 2 Large Limes)	3 Tablespoons Softened Butter
6 Large Red Chillies - Deseeded	4 Kaffir Lime Leaves	20ml Cooking Oil
8 Shallots - Peeled	2 Stalks Lemongrass - Sliced	To Taste Salt
5 Cloves Garlic - Peeled	5g Salt (for Marinating Chicken)	To Taste Pepper
2 Bird’s Eye Chilli	5g Cracked Black Pepper (for Marinating Chicken)	As Required Satay Sticks
10g Candlenuts	1 Teaspoon Coriander Seeds	To Serve Steamed Rice
10g Galangal

Methods

1. Deseed large red chillies, and peel the shallots and cloves

2. Marinate chicken with lime juice, cracked black pepper, and salt.

3. Blend peeled shallots, garlic, candlenuts, the deseeded red chillies, bird’s eye chillies, coriander seeds, kaffir lime leaves, galangal, ginger, dried shrimp paste, turmeric and sliced lemongrass into a paste.

4. Heat oil in a pan, and fry paste until fragrant and slightly dry. Once paste dries up, season with salt and pepper and add nutmeg powder.

5. Preheat oven to 190°C in ‘4D Hot Air’ mode.

6. Marinate baby spinach in a bowl with 4 tablespoons of fried paste. Place marinated chicken on a banana leaf, and stuff marinated baby spinach into the chicken, sealing it with a satay stick.

7. Rub the chicken, with remaining fried paste, and brush with softened butter. Then wrap the chicken with the banana leaf, sealing it with satay sticks. Bake for 25 minutes in ‘4D Hot Air’ mode.