Ayam Penyet or Smashed Chicken in English is a type of Indonesian Fried Chicken which is prepared by lightly smashing the chicken and cooking it twice, first by boiling with herbs and spices then deep frying. This is a really good type of fried chicken and I had tried this a lot of times in Malaysia as well as Indonesia when I visted there several years ago, it was my replacement for KFC or the Southern Style Fried Chicken when I am craving for some, I guess if there is a fried chicken competition this could possibly win, as it’s so flavourful, tender on the inside and crunchy on the outside.
6 pcs chicken thighs, deboned and lightly pounded by a meat mallet
6 cloves garlic, minced
1 thumb sized ginger, peeled
1 thumb sized galangal, peeled
4 pcs small shallots
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp cumin
1 tsp sugar
1 red chilli
3 tbsp fish sauce
4 pcs bay leaf
2 cloves garlic, minced
1 cup chicken stock
1 small egg, beaten
2 tbsp rice flour
1 tsp salt
1 tsp ground white pepper
Method (Ayam Penyet)
1. In a blender or food processor grind together garlic, ginger, galangal, shallots, fish sauce and chillies (include seeds if you want it hot). Once it is forms a paste set it aside.
2. Mix together spice paste, coriander, turmeric, cumin and sugar.
3. Apply paste on chicken then leave it to marinate for at least 2 hours.
4. In a sauce pan, place chicken with the marinade, bay leaf and 1.5 cups of water. Bring it to a boil and simmer for 15-20 minutes or until chicken is cooked. Once cooked, set chicken aside.
5. Prepare a deep fryer or wok filled with oil, once hot deep fry chicken pieces for 3 minutes or until golden brown in colour. Place in serving plates then top with cremes, Method below.
1. Mix together Kremes ingredients to make a very ruuny batter.
2. Heat up oil in a wok then using a laddle scoop out the kremes mixture (once you drop it will separate into small pieces), deep fry mixture in high heat then quickly remove them with a slotted spoon. Place on a paper towel lined plate then set aside.