Ayam Penyet
The Meatmen
July 10, 2015
Penyet simply means “smashed” or “flattened”, in this case “smashed chicken” is a very popular dish from Indonesia. There are quite a few popular restaurants in Singapore serving this, so why not try this in the comfort of your own home?
This may look like a simple chicken recipe, however there lies the complexity of cooking the meat with the right amount of galangal and lemongrass. Deep fried til’ perfection – the end result is pure bliss! In our recipe we’re making our own special sambal chili too, to pair up with this awesome meat dish.No we did NOT smash the chicken here, but you guys can do so if you’d like. 🙂
Serve with piping hot rice, and enjoy every mouthful of chicken goodness!
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Ingredients
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| 4chicken thighs | |
| 1tbsp coriander seeds | |
| 1tbsp cumin seeds | |
| 3stalks lemongrass | |
| 1red onion (big) | |
| 6cloves garlic | |
| 15g turmeric | |
| 30g ginger | |
| 30g galangal | |
| 1litre water | |
| 4bay leaves | |
| 3tbsp orange sugar | |
| 2tbsp salt (adjust to taste) | |
| 200ml coconut milk | |
| ½tbsp white pepper |
Batter:
| 140g rice flour | |
| 2cups gravy | |
| 1tsp salt | |
| 2egg white | |
| Serve with | |
| 2tau kwa cut into triangles (fried) | |
| sliced cucumbers | |
| sambal chili paste |
Directions
1.
Toast 1 tbsp coriander seeds with 1 tbsp cumin seeds
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2.
Smash 3 stalks of lemongrass
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3.
Cut 1 red onion and add to food processor with 6 cloves garlic, 15g tumeric, 30g ginger and 30g galangal
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4.
Blend it slightly, then add mixture to 1 litre boiling water
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5.
Add toasted coriander, cumin seeds, lemongrass, 4 bay leaves, 3 tbsp orange sugar, 2 tbsp salt (adjust to taste), 200ml coconut milk, and 1/2 tbsp white pepper
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6.
Add 4 chicken thighs, cover and cook for 12 mins
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7.
Remove chicken thighs and strain gravy
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8.
Add strained ingredients to chicken thighs to marinate
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9.
Let gravy cooldown to room temperature
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10.
Add 140g rice flour to bowl with 2 cups of gravy
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11.
Add 1 tsp salt, 2 egg whites
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12.
Dip chicken in batter and deep fry till golden
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13.
Dip tau kwa in batter and deep dry til golden
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14.
Add 2 ladles of batter to oil to make fried crisp
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15.
Serve with sliced cucumbers and sambal chili paste
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