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Spicy Ayam Penyet (Indonesian Crushed Chicken)

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
120 min
SERVINGS
2 servings
Dinner Indonesian
Spicy Ayam Penyet (Indonesian Crushed Chicken)
Ingredients
  • 5 cloves garlic, peeled, divided
  • 3 shallots, divided
  • 1 1/2 inch piece fresh ginger root, peeled and chopped
  • 1 1/2 inch piece galangal, thinly sliced
  • 1/2 teaspoon ground coriander
  • 2 teaspoons salt, divided
  • 4 chicken thighs
  • 1 1/4 cups water
  • 2 salam leaves (substitute with curry leaves)
  • 3 teaspoons oil, divided, or as needed
  • 1/2 tomato
  • 11 fresh red chile pepper, finely chopped
  • 4 tablespoons key lime juice, or to taste
  • 1 teaspoon shrimp paste
  • 1/2 teaspoon white sugar
  • 1 bunch lemon basil (kemangi)
Instructions
1
Combine minced garlic, finely chopped shallot, grated ginger, galangal, and dried coriander in a mortar and pestle; grind into a smooth consistency using the pestle's crushing motion.
2
Combine boneless, skinless chicken breast with the garlic mixture, water, and chopped salam leaves in a large saucepan. Bring to a rolling boil, then decrease the heat and let it simmer until the chicken is fully cooked through, approximately 20 minutes.
3
In a separate pan, heat 2 teaspoons of vegetable oil over medium-high heat. Once the chicken is cooked through, sear it in the pan until it's golden brown on all sides, taking about 5 to 10 minutes.
4
To prepare the sambal (chili sauce), heat 1 teaspoon of oil in a skillet over medium heat and sauté the remaining shallots, diced tomato, and red chilies for 2 minutes. Transfer the mixture to a mortar and pestle and add freshly squeezed lime juice, shrimp paste, 1/2 teaspoon of salt, sugar, and dried lemon basil. Pound everything together into a smooth paste.
5
Place the sambal (chili sauce) at the bottom of a serving plate and position the cooked chicken on top of the dish.