The aroma of this Balinese chicken dish alone will you have swooning. 


  • 2 pieces Spring Chicken

  • 250 mls Chicken stock

  • Bumbu Bali Paste

  • 2 tablespoon Vehgetable Oil

  • 30g Galangal

  • 15g Ginger

  • 5g Tumeric

  • 15g Shallots

  • 5g Garlic

  • 5g Chilli

  • 1/2 tsp coriander seed

  • 1/2 tsp Black Pepper corn

  • 10g Lemongrass

  • 1 tsp Shrimp paste

  • 10g Candlenut (or macadamias if unavailable)

  • To Serve:

  • 1 Banana Leaf

  • 2 cups Steamed White rice 


  • 1.

    Prepare the Bumbu paste by adding all the ingredients to a pan with the vegetable oil. Cook on medium heat for 25-30 minutes, then blend the ingredients into a fine paste. 

  • 2.

    Prepare the spring chicken by splitting in 2 parts. Rub the Paste into the chicken to marinate. 

  • 3.

    Place the chicken into the banana leaf with the stock and wrap. Roast in oven for one hour on 180 celsius.

  • 4.

    To serve, transfer the chicken onto a serving platter, open the banana leaf and serve with rice.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 245kj
  • Fat Total 11g
  • Saturated Fat 2g
  • Protein 9g
  • Carbohydrate 27g
  • Sugar 3g
  • Sodium 87mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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