The Jakarta Post
Woku-woku chicken (ayam woku-woku), a dish from Manado, North Sulawesi, is another example of Indonesian food that may suit those with a palate for spicy dishes.
Herman Faisal, sous chef at the JW Mariott Hotel Jakarta, said that the dish, which is part of the hotel’s rotating menu at Sailendra restaurant, was created to spotlight its ingredients.
“Spices [used for woku-woku chicken] create a taste that can compete with other renowned dishes, such as gulai and opor,” he said, adding that it is also still hard to find woku-woku chicken in Jakarta.
The hotel's version of woku-woku chicken uses ayam kampung (free-range chicken).
“It is harder [in texture], but it allows the flavors to permeate better because it needs to be cooked for a longer time. It also doesn’t get destroyed [when being cooked for a long time],” Herman said, advising to boil the chicken for at least 30 minutes.
To choose ayam kampung that is fresh, make sure to pay attention to its color and texture, he said.
Do not buy chicken that has turned bluish in color. Meanwhile, to add fragrance, Herman suggested to ground the spices.
Home cooks who want their woku-woku chicken dish to be extra spicy may add more chili as they cook, he added. (kes)
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