What makes Christmas and New Year celebrations even more memorable? Besides spending time with family, it’s the special dishes to enjoy together! One timeless classic that always grabs attention is Ayam Kodok. Curious why this dish remains a favorite? Let’s dive into what makes Ayam Kodok so special and why you should try making it this year. 

What is Ayam Kodok? 

Ayam Kodok is a dish made from a whole chicken with the skin carefully removed without damaging its shape. The meat is then deboned, minced, and mixed with fillings like ground meat, seasonings, and boiled eggs. This mixture is stuffed back into the chicken skin, reshaping it to resemble its original form. The chicken is then roasted until its skin turns golden brown and glossy, resulting in a stunning and appetizing dish. 

This dish is perfect for hampers due to its luxurious appearance and rich flavor. Moreover, Ayam Kodok serves a large portion, making it ideal for sharing. Not only delicious, gifting Ayam Kodok as a hamper also reflects thoughtfulness and effort in preparing something special. 

Want to make Ayam Kodok for your festive meals or hampers this Christmas and New Year? Don’t miss the Ayam Kodok recipe using FiberCreme. It’s not only easy to prepare but also offers a tastier, high-fiber, and overall healthier option for a balanced diet. 

Check out the recipe below! 

Ayam Kodok Recipe

Print Recipe

Servings 8 Servings

Calories 390 kcal

Video

Bahan

  

Ingredients

• 1 whole Chicken
• 1/4 tsp Salt
• 1/4 tsp Ground Pepper

Filling

• 25 gr FiberCreme
• 225 gr Ground Chicken
• 1/2 tsp Salt
• 1/4 tsp Ground Pepper
• 1 tsp Sugar
• 3 tbsp Fried Shallots, Crushed
• 3 tbsp Breadcrumbs
• 4 Eggs, Beaten
• 2 Boiled Eggs

Glaze

• 20 gr Barbeque Sauce

Cara Membuat

 

• Debone the chicken starting from the breast to the thighs, leaving only the skin intact. Rub the chicken skin with salt and pepper. Set aside. 
• Mix ground chicken, fried shallots, breadcrumbs, eggs, and FiberCreme until well combined. 
• Stuff the chicken skin with the mixture, adding boiled eggs. Continue stuffing with the chicken mixture until it regains its original shape. Sew the chicken closed and prick it with a needle. 
• Steam over medium heat for 45 minutes until cooked. Remove and drain the chicken, reserving the steaming liquid. 
• Coat the chicken with barbecue sauce on all sides, then roast in an oven at 180°C for 30 minutes or until golden brown. 
• Ayam Kodok is ready to serve. 

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