Ayam Penyet: Indonesian Spicy Smashed Fried Chicken

Ayam Penyet: Indonesian Spicy Smashed Fried Chicken

Hello, today I will share chicken recipe again. Ive shared another chicken recipes such as Indonesian Chicken Stew and Spiced Chicken Wrapped in Banana Leaf in previous posts. You can also check them out.

Ayam penyet or you can call it spicy smashed fried chicken is originated from East Java, Indonesia. Penyet itself is a term derived from the Javanese language means smashed. One of the process is the fried chicken and sambal (hot chilli paste) are smashed with the pestle against mortar to make it softer.

In this recipe you can find some steps that require pestle and mortar to grind the ingredients. Its one of the must-have kitchenware for Indonesian. If you dont have it, you can use food processor.

Okay. Lets talk about the cooking process. The first step is marinating the 500 grams/1 lb of chicken with lemon for 10 minutes to eliminate the stench. During that time, I roast turmeric and candlenuts. Then with another spices I grind them using pestle and mortar until smooth. In a saucepan add 1 liter of water, chicken and spices paste. Bring to boil over medium heat for 15 minutes until the water almost evaporated.

The next step is frying the chicken over medium heat until golden. Sometimes I make the chicken up to this step for lunch. Its already very delicious.

For the sambal I stir fry the ingredients briefly and then I grind them using pestle and mortar until smooth. I put the chicken on top and smash it with pestle. Be cautious! Its quite spicy. If you cant eat spicy food, you can reduce the amount of chilli. Dont forget to serve it with steamed rice and lalab or raw vegetables (cucumber, basil and lettuce).

Ayam Penyet: Indonesian Spicy Smashed Fried Chicken

Prep Time: 10 minutes                                 Yield: 4-6

Cook Time: 50 minutes

Total Time: 1 hour

Ingredients

500 grams/1 lb. chicken, cut into 4 or 6 pieces

2 dried bay leaves

1 inch galangal, crushed

2 stalks lemongrass, crushed

1 whole lemon

1 liter water

Vegetable oil, for frying

Salt and pepper, to taste

Spices paste:

5 cloves garlic

2 candlenuts, toasted

1 inch turmeric, roasted

1 tsp coriander

Sambal:

½ tomatoes

2 large red chilli

4 cayenne pepper

2 shallots

1 clove garlic

1 tsp terasi/shrimp paste

2 tsp brown sugar

1 tsp lemon juice

Salt, to taste

Lalab/raw vegetables:

1 stalk lettuce

1 stalk basil

1 cucumber

Instructions

1. Marinate the chicken with lemon juice for 10 minutes.

2. Grind all the spices paste ingredients using pestle and mortar or food processor until smooth.

3. In a saucepan add water, chicken and spices paste. Boil over medium heat for 15 minutes or until the water is evaporated.

4. In a pan deep fry the chicken over medium heat until golden. Set aside.

5. Stir-fry sambal ingredients. Set aside and grind until smooth using pestle and mortar. Add lemon juice on top.

6. Put the chicken on top of sambal. Smash using pestle until the chicken is slightly crushed.

7. Serve the chicken with steamed rice and raw vegetables.

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