Ayam Penyet translates to “squeezed” or “smashed” chicken and you can now make this classic Singaporean staple at home. This classic dish that has its origin in Java is served with sambal and bits of crispy fried batter to let you enjoy the ultimate crunch.
Watch the video guide below:
- 4 chicken legs
- 4 cups water
- 5 salam leaves, Indonesian bay leaves
- 1 tbsp salt
- 3 stalks of lemon grass, only the white part, crushed
- 1 cucumber, sliced
- 3 cabbage leaves, sliced
- 4 cloves garlic
- 5 shallots
- 5 candlenuts
- ½ tsp ground coriander
- 2.5-cm fresh turmeric
- 2.5-cm ginger
- 2.5-cm fresh galangal
- 2 cups chicken broth
- 1 cup rice flour
- 1 tbsp corn starch
- 1½ tsps baking powder
SPICE PASTE Put the shallots, garlic, ginger, galangal, and candlenuts into a processor and pulse until it becomes paste-like and slightly chunky.
Put chicken, spice paste, salam leaves, lemon grass and salt in a pot. Mix well. Add water just about enough to cover the chicken. Place pot on stove. Cook on medium heat for 15-20 mins or until chicken cooked.
Marinate the boiled and cooked chicken in its own broth and spices. Best to leave it overnight in the refrigerator. If not, minimum is 4 hours.
Take meat out and drain well before deep frying. Strain the soup. Clear broth will be used for soup and making batter.
Using the broth, corn starch, baking powder and rice flour, make the batter and dip in the chicken.
Heat up enough oil to cover half the chicken in a deep pan, and deep fry the marinated chicken until crispy.
Remove the chicken and drain excess oil on paper towel.
Gather spoonfuls of batter and fry until golden brown and crispy. Drain well.
Lay the chicken on a chopping board and crush it flat with the flat side of a big knife.
Serve ayam penyet with sambal, crispy topping. Garnish with cucumber and cabbage.