Entree: Indonesia – Batak – Manuk Napinadar (Batak chicken dressed with a thickened spiced blood sauce flavored with andaliman pepper)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg)
- 8 cups (1.9 L) water for simmering the chicken
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 in (5 cm) galangal or ginger, sliced, approx. 0.7 oz (20 g)
- 1 tsp (5 g) salt for the poaching broth
- 2 tbsp (30 ml) vegetable oil
- 5 shallots, peeled and sliced, approx. 3 oz (85 g)
- 4 cloves garlic, peeled
- 3 red chilies (or 3–5 bird’s eye chilies for more heat), approx. 0.7 oz (20 g)
- 1 tsp (2 g) turmeric powder or 1 in (2.5 cm) fresh turmeric, peeled (optional)
- 3/4 cup (180 ml) fresh chicken blood, well strained (see note)
- 1/4 cup (60 ml) coconut water
- 2 tsp (4 g) ground andaliman (Batak pepper) or 1 tbsp (6 g) coarsely crushed andaliman
- 1 tbsp (15 g) palm sugar or light brown sugar
- 1/2 tsp (2 g) ground white pepper
- 1 tbsp (15 ml) lime juice
- Fried shallots and chopped scallion for garnish

Instructions

1. Place the whole chicken in a large pot with 8 cups (1.9 L) water, bruised lemongrass, kaffir lime leaves, sliced galangal (or ginger), and 1 tsp (5 g) salt. Bring to a gentle simmer, skimming any foam, and poach until cooked through, about 30–40 minutes depending on size. Remove chicken, reserve 1–2 cups (240–480 ml) of the poaching liquid, and let the chicken cool enough to handle. When cool, chop into serving pieces.
2. While the chicken cooks, make the spice paste: pound or blend the shallots, garlic, chilies, and turmeric (if using) into a coarse paste.
3. Heat the vegetable oil in a saucepan over medium heat and sauté the spice paste until fragrant and the shallots are soft, about 4–6 minutes. Add the reserved poaching liquid and simmer briefly to meld flavors, 3–4 minutes.
4. In a small bowl, whisk the fresh chicken blood with the coconut water until smooth. Reduce heat to low and stir a small ladleful of the warm broth into the blood mixture to temper it, then slowly stir the tempered blood into the sauce. Cook gently, stirring constantly, until the sauce thickens and the blood is fully cooked, 3–5 minutes (do not boil vigorously).
5. Stir in the andaliman, palm sugar, white pepper, and lime juice. Taste and adjust seasoning. Return the chopped chicken to the pan and spoon the sauce over the pieces to coat and warm through for 2–3 minutes.
6. Transfer to a serving platter, garnish with fried shallots and chopped scallion, and serve hot with steamed rice. Note: Ensure fresh blood is sourced from a trusted supplier, kept cold, and cooked thoroughly until set for safety.