📝 About This Recipe
A beloved East Javanese classic, Ayam Penyet is famous for its 'smashed' presentation which ensures every fiber of the chicken is infused with flavor. This dish features succulent poultry simmered in a rich 'ungkep' yellow spice paste before being deep-fried to golden perfection. Served alongside a signature raw-shrimp paste sambal that packs a serious punch, it is a masterclass in the balance of savory, spicy, and umami notes.
🥗 Ingredients
The Chicken & Aromatics
- 1 kg Whole Chicken (cut into 4 or 8 pieces)
- 3 pieces Salam Leaves (Indonesian bay leaves)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 500 ml Water (just enough to cover chicken)
Bumbu Ungkep (Spice Paste)
- 6 pieces Shallots
- 4 cloves Garlic
- 3 cm Turmeric (fresh or 1 tsp powder)
- 2 cm Ginger
- 1 tablespoon Coriander Seeds (toasted)
- 4 pieces Candlenuts (toasted)
- 1.5 teaspoons Salt (adjust to taste)
Sambal Penyet (Chili Paste)
- 10-15 pieces Red Bird's Eye Chilies (adjust for heat preference)
- 5 pieces Curly Red Chilies
- 1 medium Tomato (chopped)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
- 1 teaspoon Palm Sugar (grated)
- 1 piece Lime (juice only)
👨🍳 Instructions
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1
Prepare the spice paste by blending the shallots, garlic, turmeric, ginger, coriander seeds, and candlenuts with a splash of water until a smooth, vibrant yellow paste forms.
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2
In a large pot or wok, combine the chicken pieces, the blended spice paste, salam leaves, lemongrass, and galangal.
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3
Pour in the water and bring to a boil. Reduce heat to medium-low and simmer (the 'ungkep' process) for about 30-40 minutes until the chicken is tender and the liquid has reduced significantly.
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4
Remove the chicken from the liquid and drain well. For the best results, let the chicken air dry for 10 minutes to ensure a crispier skin when frying.
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5
Heat a generous amount of vegetable oil in a deep pan. Fry the chicken pieces in batches until they turn a deep golden brown and the skin is crispy (about 3-5 minutes per side).
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6
While the chicken fries, prepare the sambal. Sauté the chilies and tomato in a little oil until softened, then grind them in a mortar and pestle with the shrimp paste, palm sugar, and salt.
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7
Finish the sambal with a squeeze of fresh lime juice and a tablespoon of the hot frying oil from the chicken for extra depth.
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8
The Signature Step: Place the hot fried chicken on a sturdy wooden board or inside the mortar. Using the pestle (ulexan), firmly press down or 'smash' the chicken to break the bone and flatten the meat.
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9
Spread a generous amount of the prepared sambal directly over the smashed chicken.
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10
Serve immediately while the chicken is piping hot and the skin is still crunchy.
💡 Chef's Tips
Always toast your candlenuts and shrimp paste first to unlock their full nutty and savory aroma. Don't skip the 'ungkep' (simmering) stage; this is what makes the meat flavorful down to the bone. For extra crispy bits (kremes), save the leftover spiced braising liquid, mix with a little rice flour, and fry it separately. If you don't have a mortar and pestle, pulse the sambal ingredients in a food processor, but be careful not to over-blend into a puree. Adjust the heat by removing the seeds from the curly red chilies while keeping the bird's eye chilies for the kick.
🍽️ Serving Suggestions
Serve with a mound of steaming jasmine rice to soak up the spicy sambal. Accompany with 'Lalapan' (fresh raw vegetables) like cabbage, cucumber slices, and long beans. Add a side of fried tempeh and tofu which can be simmered in the same spice paste as the chicken. Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to soothe the heat from the chilies. Include a small bowl of Sayur Asem (tamarind soup) for a refreshing, sour contrast to the fried elements.