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.
