Ayam Penyet

Preparation time

4 Hours

Cooking time

30 Minutes

Serves

4

Ayam Penyet translates to "squeezed" or "smashed" chicken and you can now make this classic Singaporean staple at home.

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A classic dish that has it's origin in Java is served with sambal and bits of crispy fried batter to let you enjoy the ultimate crunch. This is also one of the 40 dishes that no Singaporean can live without!

Ingredients

4
Chicken Legs
4
cups
Water
5
Salam Leaves
, Indonesian bay leaves
1
tablespoon
Salt
3
stalks of
Lemon Grass
, only the white part, crushed
1
Cucumber
, sliced
3
Cabbage Leaves
, sliced
4
cloves of
Garlic
, for spice paste
5
Shallots
, for spice paste
5
Candlenuts
, for spice paste
1/2
teaspoon
Coriander
, ground, for spice paste
2.5
centimetres
Fresh Turmeric
, for spice paste
2.5
centimetres
Ginger
, for spice paste
2.5
centimetres
Fresh Galangal
, for spice paste
2
cups
Chicken Broth
, for batter
1
cup
Rice Flour
, for batter
1
tablespoon
Corn Starch
, for batter
1 1/2
teaspoon
Baking Powder
, for batter

Directions

Not shown in video: Put the shallots, garlic, ginger, galangal, and candlenuts into a processor and pulse until it becomes paste-like and slightly chunky.
Not shown in video: Put chicken, spice paste, salam leaves, lemon grass and salt in a pot. Mix well. Add water just about enough to cover the chicken. 3. Place pot on stove. Cook with medium heat for 15 - 20 minutes or until chicken cooked.
Not shown in video: Marinate the boiled and cooked chicken in its own broth and spices. Best to leave it overnight in the refrigerator. If not, minimum is 4 hours.
Not shown in video: Take meat out and drain well before deep frying. Strain the soup. Clear broth will be used for soup and making batter.
Using the broth, corn starch, baking powder and rice flour, make the batter and dip in the chicken.
Heat up enough oil to cover half the chicken in a deep pan, and deep fry the marinated chicken until crispy.
Remove the chicken and drain excess oil on paper towel.
Gather spoonfuls of batter and fry until golden brown and crispy. Drain well.
Lay the chicken on a chopping board and crush it flat with the flat side of a big knife.
Serve ayam penyet with sambal, crispy topping. Garnish with cucumber and cabbage.

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