Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken) recipe
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Ingredients
- 5 cloves garlic, peeled, divided 3 shallots, divided 1 ½ inch piece fresh ginger root, peeled and chopped 1 ½ inch piece galangal, thinly sliced ½ teaspoon ground coriander 2 teaspoons salt, divided 4 chicken thighs 1 ¼ cups water 2 salam leaves (substitute with curry leaves) 3 teaspoons oil, divided, or as needed ½ tomato 11 fresh red chile pepper, finely chopped 4 tablespoons key lime juice, or to taste 1 teaspoon shrimp paste ½ teaspoon white sugar 1 bunch lemon basil (kemangi)
Nutrition Info
- 558.3 caloriescarbohydrate: 45.5 gcholesterol: 107.1 mgfat: 27.1 gfiber: 6 gprotein: 38.8 gsaturatedFat: 6.4 gservingSize: -sodium: 2458.7 mgsugar: 18.3 gtransFat: : -unsaturatedFat: : -
Directions Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)
Directions
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Combine garlic, 1 shallot, ginger, galangal, coriander, and 1 1/2 teaspoon salt in a mortar and pestle, pound into a paste.
Combine chicken with the garlic paste, water, and salam leaves in a pot. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
Meanwhile, heat 2 teaspoons oil in a skillet. Once the chicken is fully boiled, fry the chicken in the skillet until it's golden brown, 5 to 10 minutes.
For the sambal (chili sauce) heat 1 teaspoon oil in a skillet over medium heat and cook remaining 2 shallots, tomato, and red chiles for 2 minutes. Move to a mortar and pestle and add lime juice, shrimp paste, 1/2 teaspoon salt, sugar, and lemon basil. Pound everything into a paste.
Place the sambal (chile sauce) at the bottom of a serving plate and place the chicken on top of the dish.