Ayam bakar jawa
1 whole big size chicken, cut into eight pcs.
5pcs small onions (shallot)
3tbsp sweet soy sauce
1tbsp honey (for greasing)
1tbsp melted butter (for greasing)
To taste salt
Rub the chicken with salt while washing under running water (to get rid of the slime and excessive unwanted fat); cut into eight and set aside.
In a mortar and pestle; pound together garlic, onions, and coriander until it becomes a smooth paste. You can use a blender if you don’t have the gadget.
Boil the water in a medium saucepan; add in the paste, chicken and sweet soy sauce; add salt to taste. Simmer until the liquid has reduced and the chicken pieces are cooked.
Heat the grill to high; meanwhile combine the butter and honey in a bowl and mix well. Grill the chicken for about two minutes each side, brushing it with butter and honey mix, every now and again.
You can make the chicken in advance and keep it in the refrigerator for grilling the next day. When you do that, make sure the chicken is cooked through when grilling (piping hot inside).