Indo Pulled Chicken Burgers

Ingredients

• 1.5 kg Chicken thighs (Whole chicken thighs)
• 8 Sesame buns
• 2 Lemongrass stalks
• 3 tbsp Barbecue sauce (Use your favorite barbecue sauce)
• 4 tbsp Kecap manis
• 3 tbsp Soy sauce
• 200 ml Chicken broth
• 0.5 tbsp Sea salt
• 0.5 tbsp Ground black pepper
• 4 tbsp Turmeric (koenjit)
• 2 tbsp Galangal (laos)
• 1.5 tbsp Ground lemongrass (sereh)
• 3 tbsp Garlic powder
• Apple wood smoking chips (For smoking the chicken; amount not specified)
• Coleslaw (For serving; quantity and recipe not specified)

Steps

1. 1

   Preheat a kamado grill to 100–110°C.

2. 2

   Combine the sea salt, ground black pepper, turmeric, galangal, ground lemongrass, and garlic powder. Coat the whole chicken thighs thoroughly with the spice mixture, massaging it into every part of the meat.

3. 3

   Cover the seasoned chicken thighs and marinate them in the refrigerator for at least 1 hour.

4. 4

   When the kamado is hot, place apple wood smoking chips on the coals and arrange the chicken thighs on the barbecue rack.

5. 5

   Smoke the chicken in the kamado for 20–25 minutes.

6. 6

   Remove the smoked chicken from the barbecue and place it in a large braising pan.

7. 7

   Add the lemongrass stalks, chicken broth, barbecue sauce, soy sauce, and kecap manis to the pan with the chicken.

8. 8

   Cover the pan with its lid, then simmer the chicken at 150°C in the oven or on the barbecue with the lid closed for 2½ hours.

9. 9

   Transfer the chicken and its cooking juices to a bowl. Pull or shred the chicken through the juices until it is ready to serve.

10. 10

    Serve the pulled chicken on sesame buns with coleslaw.

Notes

The source specifies a 2½-hour covered simmer in the audio transcript; the written description gives the temperature but not the duration. The amount and preparation of the coleslaw are not provided. Smoking-chip quantity is also unspecified.

Nutrition per serving

• main
• sandwich
• Indonesian-style
• Southeast Asian
• BBQ
• smoked
• slow-cooked
• summer