Frog Chicken (Ayam Kodok)
Frog Chicken (Ayam Kodok)
Sounds complicated? Don’t worry! All you need is some tender loving care in order to recreate this mouthwatering dish.
  • Difficulty Level Easy
  • Technique Steaming
  • Preparation Time 30 minutes
  • Cooking Time 45 minutes
  • Yield 6 servings
  • 1 whole chicken (Cleaned with intestines removed)
  • 300 g minced pork (Substitute with minced chicken)
  • 60 g tung hoon (glass noodles), softened in warm water
  • 4 chicken eggs
  • 4 shallots, chopped
  • 4 cloves garlic, chopped
  • 3 big red chilies, chopped (optional)
  • 2 Tbsp fish sauce
  • 2 Tbsp kecap manis (indonesian sweet soy sauce)
  • Black pepper to taste
  1. Debone the chicken:
  2. To bone the chicken, start by loosening the chicken skin from chicken meat gently with your fingers from the neck down. You may use a knife to assist you if needed. Be cautious not to puncture the skin. As you loosen the skin, you can peel the skin down over the chicken breast.
  3. Remove the body of the chicken and cut the chicken drums and wings loose via the joints, taking care not to tear the skin. You should be left with the drums and wings, attached by the skin from the rest of the chicken
  1. Blend to make meat paste:
  2. Place the detached chicken meat, 300 g minced pork, 60 g tunghoon, 2 raw eggs, 4 roughly chopped shallots, 4 roughly chopped garlic cloves, 3 big red chilies (add according to personal preference), 2 tablespoons of fish sauce, 2 tablespoons of kecap manis and a pinch of pepper, blend until smooth.
  1. Stuff and steam the chicken:
  2. Lay the chicken on the tray for steaming. Scoop the meat paste into a piping bag and sew the neck of the chicken before piping the paste into the chicken skin. Place 2 hard boiled eggs in the middle of the chicken body.
  3. After stuffing, sew the other remaining opening of the chicken and steam for 20 to 25 minutes.
  4. After steaming, let it rest for 5 minutes and make the glaze by mixing kecap manis with water.
  1. Glaze and roast the chicken:
  2. With a brush, generously glaze the chicken skin. Roast for 5 to 10 minutes at maximum temperature until golden brown.
  1. Chef's Tips:
  2. Ayam Kodok, also known as frog chicken, has no frog ingredients but the name is derived from the shape of the chicken when the dish is completed
  3. This recipe can be easily customized according to your taste by adjusting the amount of chilI and kecap manis

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