Chicken Meatloaf (Indonesian Ayam Kodok)
This Chicken Meatloaf (Indonesian Ayam Kodok) is your perfect go-to meal for hosting a Thanksgiving for two or four. Some say it's the ultimate comfort food, and here's how to make one!
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Servings: 4
Ingredients
- 2 lb cornish hen
- 1 lb ground chicken
- 1 lb ground beef
- 1/2 cup panko breadcrumbs
- 2 teaspoons salt
- 1/2 teaspoons white pepper
- 1 cube chicken bouillon
Glaze:
- 1 tablespoon butter melted
- 2 tablespoons sweet soy sauce
- 2 tablespoons honey
- 1/2 teaspoons black pepper
- 2 eggs hard-boiled
Sauce:
- 1 tablespoon olive oil
- 1/2 tablespoon minced garlic
- 2 tablespoons sweet soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoons salt adjust to taste
- 2 tablespoons cornstarch dissolve in 1/2 cup water
- 1 cube chicken bouillon
- 2 cups water
Instructions
- Mix the ground chicken, beef, breadcrumbs, salt, white pepper, and chicken bouillon in a bowl.
- Debone the chicken (see note). Trim all the fats from chicken skin.
- Stitch up the rump & lower part of the chicken.
- Add 1/3 of the ground chicken mixture to stuff the chicken skin. Add 1 egg.
- Stuff another 1/3 of the chicken and add 1 egg. Add the rest of the ingredients until the sac is full (reform the chicken as it is before).
- Stitch up the cervical section & other part which the skin ws broken; make sure the stuffing mixture will not leak out.
- Steam the chicken for 30 min.
- Preheat the oven to 350°F.
Glaze
- Combine all the ingredients. Smear the chicken with the margarine mixture and roast for 20 minutes. Apply a second coating and roast for another 20 minutes.
- Turn the oven to 400°F and broil the chicken for 15 minutes. Let it cool and open up all of the stitches.
Sauce
- Add oil and garlic to a hot pan. Add the rest of the ingredients except cornstarch.
- Bring it to a simmer; pour in cornstarch mixture; whisk constantly until the sauce slightly is thickened.