Indonesian Smashed Fried Chicken (Ayam Penyet) Recipe

  • 1 medium size of whole chicken, cut into 4 pieces
  • 4 cups water
  • 5 salam leaves (Indonesian bay leaves)
  • 1 tbsp salt
  • 3 lemon grass, only the white part, crushed
  • 1 cucumber, sliced
  • 3 cabbage leaves, sliced
Spice paste:
  • 4 cloves garlic
  • 5 shallots
  • 5 kemiri (candlenuts)
  • 1/2 tsp ground corriander
  • 1/2 inch turmeric
  • 1 inch ginger
  • 1 inch galanggal
  • 2 cups chicken broth
  • 1 cup rice flour
  • 1 tbs corn starch
  • 1 1/2 tsp baking powder

  1. Put the shallots, garlic, ginger, galangal, and candlenuts into a processor and pulse until it becomes a paste but is still slightly chunky.
  2. Put chicken, spice paste, salam leaves, lemon grass and salt in a pot. Mix well. Add water just about enough to cover the chicken.
  3. Place pot on stove. Cook with medium heat for 15 - 20 minutes or until chicken cooked.
  4. Marinate the boiled and cooked chicken in its own broth and spices. Leave it over night in the refrigerator.
  5. Take meat out and drain well before deep frying. Strain the soup. Clear broth will be used for soup and making batter.
  6. Deep - fry the overnight marinated chicken until crispy.
  7. Mix all of batter ingredients to form a thin dough consistency. Fry spoonfuls of batter in hot oil until golden brown and crispy. Drain well.
  8. Serve ayam penyet with sambal, crispy topping. Garnish with cucumber and cabbage.

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