Ayam Penyet

Name: Ayam Penyet
Total time: 1 h 20 min
Yield: 4
Cuisine: Javanese
Ingredients: 4 Chicken legs; 6 Shallots for the marinade; 5 Garlic cloves; 20 g Turmeric, fresh or ground; 2 tsp Coriander seed, ground; 2 Lemongrass stalks, bruised; 2 Salam leaves or bay leaves; 700 ml Water; 1 L Oil for deep-frying; 15 Bird's eye chillies for the sambal; 4 Red chillies; 3 Shallots for the sambal; 1 Tomato; 1 tsp Shrimp paste (terasi), toasted; 1 tsp each Salt and palm sugar; 1 Lime

Chicken simmered in spices, deep-fried, then smashed against the mortar it is served in so the meat splinters and takes up the raw chilli sambal underneath — East Java, and the flattening is not optional.

Pinagmulan

Recipe ni Javanese home kitchens · 🏺 Traditional · Javanese household cooking

East Java · smashed fried chicken — An ownerless traditional dish, so no cook is credited. The cited article confirms it as an Indonesian, more precisely East Javanese, fried chicken dish in which the chicken is squeezed with the pestle against the mortar. Quantities and the simmer-then-fry instruction are this book's own.

Karagdagang impormasyon sa Wikipedia ↗

Panoorin habang niluluto · 3 na video

Inik's Kitchen Rubine Malaysia Spice N' Pans

⏱ 80 min🍽 4 na serving🔥 620 kcal🇮🇩 Indonesia🌶️🌶️🌶️

HalalWalang glutenWalang gatasWalang mani

Mga hakbang

Blend the marinade shallots, garlic, turmeric and coriander to a paste.
Simmer the chicken in the water with the paste, lemongrass and salam leaves for 35 minutes, until cooked through and the liquid is nearly gone.
💡 Simmer first, fry second. Frying raw chicken this size leaves it pink at the bone or burnt outside — the poaching is what makes the frying a 4-minute job.
Let the chicken cool and dry on a rack for 15 minutes.
For the sambal, fry the chillies, shallots and tomato in a little oil for 5 minutes, then pound with the terasi, salt and sugar in a mortar. Keep it coarse.
Deep-fry the chicken at 180°C for 4 minutes, until the skin is deep brown and blistered.
Put the sambal in a mortar, lay the hot chicken on it and press down hard with the pestle until the meat cracks open. Serve in the mortar with rice, cucumber and lime.
💡 Press hard enough to split it. The point is that the fractures let the sambal into the meat — a whole fried chicken sitting politely on top of sambal is a different, lesser dish.

💡 Mga tip

Penyet means 'pressed' or 'flattened' in Javanese — the name IS the technique.
Fifteen bird's eye chillies is a normal East Javanese sambal. Halve it and it is still hot.