Ayam Penyet

Ayam Penyet or literally means flattened chicken is a popular Indonesian fried chicken. The method of pre-poaching the chicken in coconut milk before frying then flattening it with a cleaver is the key to the tender fried chicken.

Part 1: Pre-poach the chicken 

Ingredients:

1 whole chicken (cut into 4 parts, 2 whole legs & 2 breasts)
2 tbsp Worldfoods Galangal Paste
2 tbsp Worldfoods Garlic Paste
1 tbsp Worldfoods Ginger Paste
5-6 shallots (chopped)
1 tsp salt
2 tsp sugar
2 bay leaves
200 ml coconut milk
2 ltr water

Method:

1. Prick the chicken with a bamboo skewer.
2. Mix World foods Garlic Paste, Worldfoods Galangal Paste, Worldfoods Ginger Paste chopped shallots, salt and sugar then rub onto the chicken. Let it sit 10-15 minutes.
3. Meanwhile, boil water, coconut milk and bay leaves. When it starts to boil, turn down the heat then add the chicken.
4. Cover the pan and let it simmer in medium low heat for 10 minutes. Let it steep for another 10 minutes.
5. Drain the chicken but keep the poaching liquid.

Part 2: Deep-fry the chicken

Ingredients:

100 g rice flour
250 ml poaching liquid
1 egg
2 tsp salt
2 tsp sugar

Cooking oil for deep-frying

Method:

Mix all ingredients above to make the frying batter. Heat up the oil for deep-frying. Dip the chicken into the batter then fry it until golden brown. While the chicken is still hot, try to flatten it a bit with a cleaver. Normally it is served with hot rice, fried bean curd, some shredded cabbage, cucumber and sambal.

Make: 4 servings