Indonesian-Style Crushed Chicken with Green Chilli Sambal · PrimedTable
Singaporean-Malaysian🥩 Meat
Indonesian-Style Crushed Chicken with Green Chilli Sambal
⏱ 50 min
Half a chicken simmered slowly with aromatic spices until tender and flavourful, then fried until golden and crispy. Served with a fiery green chilli sambal made traditionally by pounding in a mortar, along with crispy fried tofu and tempeh—an authentic Indonesian street food preparation.
▶
Adapted from a video by Che Nom
Resepi Ayam Penyet Sambal Ijo (Cara Gerai Indonesia)
Cooking oilfor deep frying chicken, tofu and tempeh~3-4 tbspest.
Green bird's eye chilliesfor green chilli sambal200 g
Garlicfor sambal, raw, pounded4 cloves
Saltfor green chilli sambal½ tsp
Sugarfor green chilli sambal½ tsp
Seasoning powderfor sambal, such as MSG or chicken stock powder2 tsp
Cooking oilfor sambal, heated5-6 tbsp
Firm tofufried as side4
Tempehfried as side1 pack
Rice flourmixed with reserved chicken stock for thin batter2 tbsp
Cabbagesliced, as fresh side~¼ headsest.
Cucumbersliced, as fresh side~1est.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Prepare lemongrass, galangal, kaffir lime and bay leaves. Bruise the lemongrass and galangal, tear out the midrib from the lime leaves to release their aroma.
2
Rough chop shallots and prepare garlic cloves, ginger, fresh turmeric, candlenuts, coriander and fennel seeds for blending, plus a separate batch of garlic for pounding.
3
Blend the shallots, garlic, ginger, fresh turmeric, candlenuts, coriander and fennel seeds in a processor until smooth.
4
Place chicken in a pot, pour in the blended spice paste along with water. Add the bruised lemongrass, lime and bay leaves, galangal, sugar, salt, and chicken stock powder.
5
Cover and simmer over medium-low heat for 30–40 minutes until the chicken is very tender. Turn the chicken occasionally for even cooking and flavour absorption.
6
Remove the cooked chicken and let it cool slightly until the surface dries a bit. Reserve the cooking stock for the tofu and tempeh batter.
7
Strain the reserved chicken stock through a sieve to remove coarse particles.
8
Heat plenty of oil for deep frying. Once hot, carefully add the chicken and fry until the exterior is golden and crispy, while the inside remains tender and juicy.
9
Drain the fried chicken of excess oil.
10
Cut the tempeh to moderate thickness. Cut the tofu into thirds.
11
Mix the reserved chicken stock with about 2 tablespoons rice flour until smooth. The batter should be moderately thin so the coating is light and crispy, not thick. Add more water if too thick.
12
Dip tofu and tempeh into the batter, then deep fry in hot oil over medium heat, stirring frequently to keep them crispy. Remove when golden outside and soft inside, then drain.
13
Make the green chilli sambal: pound 4 raw garlic cloves in a mortar until completely crushed.
14
Remove stems from green chillies, wash thoroughly and dry completely.
15
Heat oil over medium heat and briefly fry the green chillies just until they wilt—do not over-fry until charred or very dark, as this makes the sambal bitter.
16
Transfer the fried chillies to the crushed garlic and pound together until thick and paste-like but still coarse in texture, not completely smooth.
17
Add salt, seasoning powder (such as MSG or chicken stock powder), and sugar. Optionally squeeze in a little lime juice. Mix well.
18
Heat 5–6 tablespoons of oil in a small pan. Once hot, carefully pour it over the sambal (it will sizzle), releasing the flavours. Stir well and adjust seasoning to taste.
19
Place the fried chicken on a mortar and gently crush it (penyet), then top with the green chilli sambal.
20
Arrange the fried tofu and tempeh on the plate along with shredded cabbage and cucumber slices as fresh accompaniments. Drizzle with a little sweet soy sauce and serve immediately while hot with steamed rice.
PrimedTableBETA
