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.
Ingredients
- garlic: 5 clove (peeled, divided)
- shallots: 3 piece (divided)
- ½ inch piece fresh ginger root: 1 piece (chopped)
- ½ inch piece galangal: 1 piece (sliced)
- ground coriander: 0.5 tsp
- salt: 2 tsp (divided)
- chicken thighs: 4 piece
- ¼ cups water: 1 piece
- salam leaves (substitute with curry leaves): 2 piece
- oil: 3 tsp (divided, or as needed)
- tomato: 0.5 piece
- red Chili pepper: 11 piece (chopped, fresh)
- key lime juice: 4 Tbsp (to taste)
- shrimp paste: 1 tsp
- white sugar: 0.5 tsp
- bunch lemon basil (kemangi): 1 piece
Metric Conversion
Stages of cooking
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Combine garlic, 1 shallot, ginger, galangal, coriander, and 1 1/2 teaspoon salt in a mortar and pestle; pound into a paste.
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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.
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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.
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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.
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Place the sambal (chile sauce) at the bottom of a serving plate and place the chicken on top of the dish.
