Asian - style
Family
incoming
Smashing Good Ayam Penyet
41Min
Easy
Boiled in spice marinade and water to tenderize the meat before deep-frying, the Ayam Penyet is best served with a dollop of a special sambal that’s delectably sweet and spicy
250 g
Chicken Breast
250 g
Chicken Thigh
6 cloves
Garlic
4
Shallots
4
Candlenut
30 g
Ginger
1 in
Fresh Tumeric
600 ml
Water
1 tsp
Coriander Seeds
2 Stalks
Lemongrass
2 in
Galangal
4 pcs
Bay Leaf
1 tbsp
MAGGI® CukupRasa™
100 g
Corn Oil
1 tsp
Cooking Oil
5
Red chili
4
Bird's Eye Chilli
4
Shallots
3 cloves
Garlic
1
Tomato
2 tsp
Belacan (Shrimp Paste)
1 tsp
MAGGI® CukupRasa™
2 tsp
Sugar
.
Nutrition Value
Energy
289.12 kcal
Carbohydrates
9.66 g
Protein
15.69 g
Fats
21.1 g
Information per serving
Instruction
41 Minutes
Step1
5 Min
In a pot, add 600 ml water, blended garlic, shallots, candlenut, ginger and fresh turmeric. Also add in the pounded coriander seeds, galangal, bay leaf (daun salam) and MAGGI® CukupRasa™ and stir briefly.
Step2
15 Min
Next, add the chicken pieces and cook over medium heat for 15-20 minutes until tender. Remove chicken from the pot.
Step3
10 Min
Heat oil in a frying pan and deep fry the chicken pieces until cooked through and golden brown. Place fried chicken on a cooling rack and drain the oil. Otherwise, just use paper towels.
Step4
5 Min
Now, let’s prepare the sambal. Heat a teaspoon of oil in a pan and fry the shallots, garlic and chillies for 2-3 minutes until fragrant. Add in the tomato wedges and belacan and fry for another 3 minutes until the tomato wedges soften.
Step5
5 Min
Finally, season with MAGGI® CukupRasa™ and sugar. Scoop the sambal and pound it using a mortar and pestle or grind coarsely in a food processor.
Step6
1 Min
On a serving plate, spoon a bowl of steamed white rice, place a piece of chicken, fried tempeh, fried tofu, sliced cucumber and a generous scoop of sambal. You can also reheat the broth from the boiled chicken and serve it on the side as soup.
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