Description
Ayam Penyet (Penyet Chicken) is an incredibly spicy Indonesian dish that will make your tongue feel like burning… you will need to go to a special Asian grocery store to get some of the ingredients.
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)
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 2 hrs
Servings: 2