Name: Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: Garlic, peeled, divided - 5 cloves; Shallots, divided - 3; Fresh ginger root, peeled and chopped - 1 ½ inch piece; Galangal, thinly sliced - 1 ½ inch piece; Ground coriander - ½ teaspoon; Salt, divided - 2 teaspoons; Chicken thighs - 4; Water - 1 ¼ cups; Salam leaves (substitute with curry leaves) - 2; Oil, divided, or as needed - 3 teaspoons; Tomato - ½; Fresh red chile pepper, finely chopped - 11; Key lime juice, or to taste - 4 tablespoons; Shrimp paste - 1 teaspoon; White sugar - ½ teaspoon; Lemon basil (kemangi) - 1 bunch

Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)

1. Garlic, peeled, divided - 5 cloves

2. Shallots, divided - 3

3. Fresh ginger root, peeled and chopped - 1 ½ inch piece

4. Galangal, thinly sliced - 1 ½ inch piece

5. Ground coriander - ½ teaspoon

6. Salt, divided - 2 teaspoons

7. Chicken thighs - 4

8. Water - 1 ¼ cups

9. Salam leaves (substitute with curry leaves) - 2

10. Oil, divided, or as needed - 3 teaspoons

11. Tomato - ½

12. Fresh red chile pepper, finely chopped - 11

13. Key lime juice, or to taste - 4 tablespoons

14. Shrimp paste - 1 teaspoon

15. White sugar - ½ teaspoon

16. Lemon basil (kemangi) - 1 bunch

How to cook deliciously - Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)

1. Stage

Combine garlic, 1 shallot, ginger, galangal, coriander, and 1 1/2 teaspoon salt in a mortar and pestle; pound into a paste.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Place the sambal (chile sauce) at the bottom of a serving plate and place the chicken on top of the dish.