Ayam Penyet
- Difficulty: Easy
- Preparation: 20 min
- Cook: 50 min
- Clean up: min
- Steps: 4 steps
- 16 Ingredients
- Difficulty: Easy
- Steps: 4 steps
- 16 Ingredients
- Preparation: 20 min
- Cook: 50 min
- Clean up: min
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Instructions
1. Cook chicken leg in spices and herbs
In a pot on medium heat, bring to a boil 1 L water and add bruised lemongrass, galangal slices, crushed garlic, fresh turmeric, ginger, 1 tbsp coriander powder, ½ tsp cumin, 2 tbsp white sugar, 2 tbsp salt and chicken leg.
Let it simmer for 25 minutes until chicken is completely cooked.
2. Make chili paste
In a blender, blend large red chili, shallots, belacan, ½ tbsp white sugar and ½ tbsp salt until smooth.
In a pan on medium heat, fry blended paste for 5 to 7 minutes until fragrant.
Once fragrant, stir in chopped tomato and set aside.
| You can adjust the spiciness level of chili paste by adding or removing the amount of large red chili or adding chili padi
3. Pat dry and coat chicken in turmeric powder mixture
Once chicken is cooked, remove from pot and pat dry with a paper towel. Let it cool for 5 minutes
In a large bowl, mix 1 tbsp turmeric powder and ½ tsp salt. Coat chicken in turmeric powder mixture.
4. Deep-fry and smash chicken
In a separate pot, heat up enough vegetable oil for deep-frying. Once oil is hot, deep-fry chicken leg for 2 to 3 minutes until golden brown and crispy.
Place deep fried chicken onto paper towel lined plate to drain excess oil and repeat for remaining chicken thighs.
Place chicken on a clean working surface or chopping board and use the side of the knife to push down on the chicken.
| Best eaten with steamed rice, cucumber slices, fried tempeh and fried tauhu
Plate and Serve!
Transfer deep fried smashed chicken onto serving plate or dish and serve with chili paste on the side or on the chicken. Serve hot.
