Ayam penyet (smashed fried chicken with sambal)

Time: 1 hr 15 min (about 35 min hands-on)4 servingsapprox. 650 kcal / serving (estimated)approx. 40 g protein / serving

An East Javanese dish, whose name means "smashed chicken": chicken poached in a spiced liquid, then fried crispy and pressed into the spicy sambal in a mortar.

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Ingredients

4 chicken thighs (drumstick and thigh together)
For the poaching liquid: 6 shallots, 4 cloves garlic, 3 cm turmeric (or 1.5 tsp ground), 3 cm galangal (or ginger), 1 tsp ground coriander, 1 stalk lemongrass, 2 bay leaves, 1 tsp salt, 500 ml water
oil for frying
For the sambal: 6 red chillies, 4 bird's eye chillies, 4 shallots, 2 cloves garlic, 1 tomato, 1 tsp shrimp paste, 1 tsp sugar, salt, 3 tbsp oil
cooked rice, cucumber, cabbage and fried tofu or tempeh to serve

Method

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Blend the poaching liquid spices (except the lemongrass and bay leaf) into a paste, and bring to the boil with the water, lemongrass, bay leaf and salt.
Add the chicken, and simmer covered for 30 minutes, until the meat is tender and has absorbed most of the liquid. Remove, and drain.
For the sambal, fry the chilli, shallot, garlic and tomato in 3 tbsp oil for 5 minutes, then pound in a mortar with the shrimp paste, sugar and salt into a rough paste.
Deep-fry the chicken in plenty of hot oil for 5-6 minutes, until dark golden and crispy outside.
Smash the hot chicken slightly flat with a pestle or the flat side of a meat mallet, in a mortar or on a board, so the meat cracks open.
Serve with rice, the sambal, fresh cucumber, cabbage and fried tofu or tempeh.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

The sambal's heat can be adjusted with the amount of bird's eye chilli.
The pre-poached chicken can be kept in the fridge for 1-2 days before frying.

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