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 calories
carbohydrate: 45.5 g
cholesterol: 107.1 mg
fat: 27.1 g
fiber: 6 g
protein: 38.8 g
saturatedFat: 6.4 g
servingSize: -
sodium: 2458.7 mg
sugar: 18.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

  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.

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

Recipe Yield

2 servings

Recipe Note

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.

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