Bahan :

500 gr udang ukuran besar, kupas, sisakan ekornya, belah punggungnya

1/2 sdt oregano kering

1 sdm air jeruk nipis

1 butir telur ayam, dikocok

2 sdm mentega

2 siung bawang putih, cincang halus

125 gr biji jagung manis kalengan

1/2 sdt merica bubuk

15 helai daun kucai, potong 2 cm

Celupkan dalam telur kocok, angkat, gulingkan dalam tepung maizena hingga rata.

Panaskan mentega, tumis bawang bombay dan bawang putih hingga layu.

Tambahkan saus tiram, merica, dan garam. Aduk hingga sayuran matang.

INGREDIENTS (Nutrition)

• 1 (4 pound) whole chicken
• 3 tablespoons butter
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 1 tablespoon fresh chives, finely chopped

DIRECTIONS

1. Preheat an outdoor grill for low heat.
2. Rinse chicken inside and out. Pat dry. Loosen skin around the breast area.
3. Place three tablespoons of butter in various places under the skin. Mix herbs together and place half under the skin and the other half inside the chicken.
4. Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.

INGREDIENTS (Nutrition)

• 1 (3 pound) whole chicken
• 1 pinch salt
• 1/4 cup butter, melted
• 1 tablespoon salt
• 1 tablespoon paprika
• 1/4 tablespoon ground black pepper

1. Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
2. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
3. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.