Ayam Kodok (Chicken Frog)

Published April 16, 2014 by Ninik Becker

Ayam kodok (chicken frog )

Ayam kodok (chicken frog)

Ayam Kodok or literally Chicken Frog, is one of Indonesian dish. Well, let’s make it simple : stuffed chicken.

In Indonesian word, ayam mean chicken. Ayam goreng (fried chicken), rendang ayam (chicken rendang), saté ayam (chicken satay) etc..etc..

So, back to this recipe : ayam = chicken and kodok (Javanese) or katak  (Indonesian) = frog.

Why frog ? This dish has nothing to do or related to a frog, the name frog is come from the shape of the chicken, it look like a frog when we put it side down. Some included the neck and the head, some just remove it.

I got this recipe from generous Tempeh seller when I was in Yogyakarta last year. It was when I looking for a home industry that produce Tempeh and the Becak driver brought me to the ‘most delicious tempeh’ maker, as he said.

After passing through the narrow winding road, we met a woman in her traditional kitchen take out steamed whole chicken from the bamboo steamer, brush with dark sauce and bake with her conventional oven over the red-hot charcoals. In her large kitchen I saw rack around the wall and full with tempeh covered with cloth to keep the right temperature that produce perfect tempeh.

She is the Tempeh maker who sell not only tempeh but also the powder or tempeh yeast. In the end, I ended up not only buying tempeh and the yeast but she insisted on telling me to taste her dish. She said, it has been a popular dish but people choose to buy by order than bother to make. I asked the recipe and she shared to me happily. Thank her so much for delicious meal and the recipe and the hospitality.

The recipe sound complicated but the tricky part actually is to separate meat and bone from the skin. Long finger nail could damage the skin though.

Ingredients :

  • 1 whole chicken, about 1 kg or more (remove the neck,head and feet)
  • 4 boiled eggs, peeled
  • 250 g minced beef
  • 5 slices white bread, remove the crust
  • 200 ml or more milk
  • 2 eggs, beaten
  • some coarse salt
  • little oil

Seasoning paste : use a mortar and pestle or food processor.

  • 1 tsp full whole pepper or powder
  • 1/2 tsp grated nutmeg
  • 8 cloves garlic
  • 5 shallots

Additional seasoning :

  • 1 1/2 tsp chicken powder (optional)
  • 1 tbsp oyster sauce
  • 3 tbsp or more light soy sauce

Glaze seasoning :

  • 1 tbsp light soy sauce
  • 2 tbsp Indonesian sweet soy sauce

If you difficult to find sweet soy sauce, use light soy sauce + brown sugar or honey. Basically the glaze seasoning is up to you, sweet soy sauce, bbq sauce, honey sauce, red sauce or other.

Sauce for serve the dish :

  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1 tsp black pepper
  • 1/2 tsp grated nutmeg
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 2 tbsp sweet soy sauce
  • 250 ml chicken stock (or water + chicken powder)
  • 1 tbsp corn flour

Let’s start the surgery.

Small knife, small scissor, steady chopping board ….

  • Rinse and clean the chicken inside out, pat dry with paper towels.
  • Rub the skin with coarse salt. Rinse again and pat dry again.

chicken

  • Slowly with your finger, gently separate meat from the skin, use small scissor or knife for help. Try not to make hole on the skin, you can use kitchen glove, the one that thin and fit tightly in the fingers.
  • Be careful in the back part, the skin tighter because of less meat there, can get easily tear up.
  • Lose all the skin except wing and thigh or leg?
  • Cut the joint between body and wings, the same with the thigh and leave wings and thighs with the bone-in.
  • Take out gently the meat with bone from the skin, like the way when we take off the T-shirt we wear.
  • Spread the skin on the flat surface, cut some skin to make it tidy and sew/seal the hole in the neck. We going to stuff the chicken later from the bottom.

whole chicken skin

skinless chicken

In fact I also cut a half of the thigh with bigger knife, see those two pieces there? But later I wish I didn’t do it.

  • Remove the meat from the bones.

chicken

  • And mince the meat to make stuffing mixture.
  • Soak crustless white bread in milk, after soft, squeeze to crumble. Remove the milk. If you mix the milk to the mixture, it will make the stuffing too juicy and plenty of liquid will come out when you baking later. I prefer to squeeze the bread and discard the remaining milk.
  • Mix together minced chicken, minced beef, beaten eggs, bread and seasoning paste. Mix well.
  • Add additional seasoning. Mix well and taste it, add seasoning if necessary.
  • Spread the skin neatly, breast side up (we sewed/sealed the neck hole)
  • Fill 1/2 of the stuffing mixture. Fill all the part with filling but don’t to full.
  • We have 4 boiled eggs, remember ? Put one boiled egg under right-wing and one egg under the left.
  • Fill again 1/2 of mixture and fill all the empty part of the skin with the filling.
  • Snuggle two remaining boiled eggs near the thigh, left and right.
  • The eggs should be cover by the filling.
  • Pull the skin together and make it tidy before sewing it.
  • Over stuffing will make the chicken explode during cooking time.
  • Turn over the chicken stuffed, breast side down, and prick all around the skin with a needle. The purpose is to prevent the skin explode, to release the liquid during cooking.

chicken

  • Preheat the steamer and steam the chicken stuffed in medium heat for about 30-35 minutes.

steamed chicken

  • Remove gently from the steamer. Pat dry with paper towel if necessary.
  • Brush all around with glaze seasoning.
  • Bake in preheated oven at 175 C for 15 minutes. Breast side down
  • Brush again with glaze seasoning and bake again for 5 minutes or more. Depends of your wish color.
  • Remove from the oven, and pull out the thread which has sewed before.

baked chicken stuffed

Make the sauce :

Saute onion in 2 tbsp of oil, add garlic and stir to soften. Pour the stock, add the rest of the seasoning + corn flour dissolves with little stock. Stir to thicken and strain if you like.

Use sharp knife, cut down the chicken stuffed from the neck to the bottom, and slice to enjoy. I add steamed vegetables and pour sauce over it.

ayam kodok

Ayam kodok

 

 

 

 

 

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11 comments on “Ayam Kodok (Chicken Frog)

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