Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)

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

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

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
Place the sambal (chile sauce) at the bottom of a serving plate and place the chicken on top of the dish.

Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)

Ingredients

Instructions

Tags

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