Entree: Malaysia – Sarawak – Ayam Penyet (Smashed fried chicken served with spicy sambal, rice, and fresh raw vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 6 shallots, peeled (about 3 oz (85 g)) (3 oz (85 g))
- 4 garlic cloves (about 0.5 oz (14.2 g)) (0.53 oz (15 g))
- 2 in (5 cm) fresh ginger, peeled (about 1 oz (28 g)) (1 1/16 oz (30 g))
- 1 tbsp (15 g) ground turmeric
- 1 tsp (5 g) coriander powder
- 1 tsp (5 g) salt
- 1 tsp (4 g) sugar
- 3 tbsp (45 ml) vegetable oil (for marinade paste)
- 2 cups (480 ml) water (for simmering)
- 3 cups (720 ml) vegetable oil (for deep-frying)
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 2 cups (400 g) jasmine rice, uncooked
- Sambal:
  - 10–12 red chilies or bird's eye chilies, stems removed (about 2 oz (57 g)) (2 1/8 oz (60 g))
  - 4 shallots, peeled (about 2 oz (57 g)) (2 1/8 oz (60 g))
  - 2 cloves garlic (about 0.3 oz (8.5 g)) (0.35 oz (10 g))
  - 1 small ripe tomato, quartered (about 3 oz (85 g)) (3 oz (85 g))
  - 1 tsp (5 g) belacan (shrimp paste) or substitute with 1/2 tsp (2 g) fish sauce
  - 1 tbsp (15 ml) tamarind water (tamarind pulp diluted with warm water)
  - 1 tsp (4 g) palm sugar or brown sugar
  - 2 tbsp (30 ml) neutral oil (for frying sambal)
  - Salt to taste
- Accompaniments:
  - 1 small cucumber, sliced (about 6 oz (170 g)) (6 oz (170 g))
  - 1/4 head cabbage, thinly shredded (about 8 oz (227 g)) (7 7/8 oz (225 g))
  - 6 pieces firm tofu, halved and optional fried, approx. 8 oz (225 g)
  - Fresh lime wedges for serving

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 6 shallots, peeled (about 3 oz) (85 g)
- 4 garlic cloves (about 0.5 oz) (15 g)
- 2 in (5 cm) fresh ginger, peeled (about 1 oz) (30 g)
- 1 tbsp (15 g) ground turmeric
- 1 tsp (5 g) coriander powder
- 1 tsp (5 g) salt
- 1 tsp (4 g) sugar
- 3 tbsp (45 ml) vegetable oil (for marinade paste)
- 2 cups (480 ml) water (for simmering)
- 3 cups (720 ml) vegetable oil (for deep-frying)
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 2 cups (400 g) jasmine rice, uncooked
- Sambal:
  - 10–12 red chilies or bird's eye chilies, stems removed (about 2 oz) (60 g)
  - 4 shallots, peeled (about 2 oz) (60 g)
  - 2 cloves garlic (about 0.3 oz) (10 g)
  - 1 small ripe tomato, quartered (about 3 oz) (85 g)
  - 1 tsp (5 g) belacan (shrimp paste) or substitute with 1/2 tsp (2 g) fish sauce
  - 1 tbsp (15 ml) tamarind water (tamarind pulp diluted with warm water)
  - 1 tsp (4 g) palm sugar or brown sugar
  - 2 tbsp (30 ml) neutral oil (for frying sambal)
  - Salt to taste
- Accompaniments:
  - 1 small cucumber, sliced (about 6 oz) (170 g)
  - 1/4 head cabbage, thinly shredded (about 8 oz) (225 g)
  - 6 pieces firm tofu, halved and optional fried, approx. 8 oz (225 g)
  - Fresh lime wedges for serving

Instructions

1. Prepare the marinade paste by blending shallots, garlic, ginger, turmeric, coriander powder, salt, sugar, and 3 tbsp (45 ml) oil to a smooth paste.
2. Rub the paste all over the chicken pieces. Place chicken in a pot, add 2 cups (480 ml) water and 2 tbsp (30 ml) kecap manis, bring to a simmer, cover and poach over low heat for 20–25 minutes until just cooked through.
3. Remove chicken from the liquid and allow to cool slightly. Pat dry with paper towels, then deep-fry in 3 cups (720 ml) hot oil (350°F / 175°C) until deeply golden and crisp, 6–8 minutes, turning once. Drain on paper towels.
4. While chicken fries, make the sambal: heat 2 tbsp (30 ml) oil in a skillet over medium heat. Fry the chilies, shallots, and garlic briefly until softened, then add tomato and continue until the tomato breaks down.
5. Transfer the fried pepper mixture to a mortar and pestle or blender. Add belacan (or fish sauce), tamarind water, palm sugar, and salt; pound or blend to a coarse paste. Taste and adjust salt or sugar.
6. To assemble, using the back of a pestle or handle of a wooden spoon, lightly smash each fried chicken piece on a board to "penyet" (flatten slightly) and expose more surface for the sambal.
7. Serve warm chicken topped with a generous spoonful of sambal, steamed jasmine rice, sliced cucumber, shredded cabbage, fried tofu if using, and lime wedges.