Ayam Penyet

Ayam Penyet is one of my favourite 'one-plate-meal' which I couldn't resist if I come across in any food-stalls whenever we are eating out.  The tasty and crispy fried 'smashed' chicken served with some green leafy vegetables and the 'dying for' chilli spices, which is known as sambal is one dish which is deliciously YUMMY!

Recently, I try a hand on this simple recipe by Sifu Kenneth Goh and the outcome of the dish is really superb!  It's my first try on the chicken and chilli spices (sambal) and it is a dish that I will continue to cook again and again, especially when I am craving for it. Here's the recipe to share with all.....

Ingredients:

2 whole chicken thigh with drumstick
Cooking oil (for deep frying)

Marinating ingredients:

5cm long lemongrass (white part)

5 shallots

5 cloves garlic

4 curry leaves

1 1/2 cm long galangal

1 fresh red chilli

1 tsp coriander powder

1 tsp tumeric powder

Ingredients for chilli paste (sambal):

4 chilli padi (add more if you prefer stronger heat)
2 red chilli
3 cloves garlic
1 cm belachan (toasted)
1 medium size tomato
1 1/2 tbsp cooking oil
Salt and sugar to taste
Juices from 2 limes (for cooking the chilli paste (sambal)
2-3 tbsp cooking oil (for frying the chilli paste)

Methods:

1. Clean the chicken, boil in a pot with enough water to cover the chicken until 80% cooked, drain and put aside to let it cool.  
2. Blend the marinating ingredients until fine and set aside.
3. Place the chicken on a chopping board and using a pestle lightly smash the chicken, one piece at a time.
4. Rub the blended marinating ingredients onto the chicken thoroughly and let it marinate for at least 1 hour, I prefer to marinate it longer so that the flavours will seeps through the chicken well.
5. In a deep pot heat enough cooking oil for deep frying the marinated chicken pieces until golden brown and crispy.  Dish and drain.
6. To prepare the chilli paste or sambal, blend all the ingredients until fine, except the lime juice, sugar and cooking oil.
7. In a heated wok, add the cooking oil and fry the blended chilli paste ingredients until the colour darkens and the chilli paste thickens. Before off the heat stir in the lime juice and sugar until well mixed and give it a quick taste for correct seasoning.
8. Dish up and serve with the fried chicken together with some fresh cucumber, tomato, blanched tapioca leaves and any other vegetables of your choice.
9. A plate of freshly cooked hot rice goes well with this dish.