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Ayam Penyet

Ayam Penyet

Singaporean
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56 minutes
4 people
Medium31–60 min or 7–12 steps

56 min · 8 steps

Medium: 31–60 min or 7–12 steps

602 kcalper person
Protein 38g
Carbs 45g
Fats 30g

About this dish

Indonesian-Malay smashed fried chicken as served across Singapore's mamak and warung stalls: turmeric-poached chicken fried until deeply crisp, then pounded together with a fiery sambal and served with crunchy fried tempeh.

Allergy Info

Soya, Crustaceans

Diet Info

Meat

Before you start

Ready-made is fine, or make your own.

Ingredients

Fresh Produce

  • Fresh Gingerminced15 g
  • Garlic clovesminced4
  • Cucumbersliced, to serve1

Meat & Poultry

  • Chicken Thighsbone-in, skin-on4

Plant Proteins

  • Tempehsliced and fried, to serve150 g

Dried Goods

  • Waterfor poaching300 ml
  • Jasmine ricesteamed, to serve300 g

Spices & Seasonings

  • Turmeric powder10 g
  • Coriander Seeds5 g

Oils & Condiments

  • Vegetable Oilfor deep-frying500 ml
  • Sambal Tumisready-made, for the smashed sambal150 g

Utensils

  • Saucepan
  • Wok
  • Meat thermometer
  • Mortar and pestle
  • Chopping board
  • Sharp knife
  • Tongs

Method

1

Combine the chicken thighs, turmeric powder, ginger, garlic, coriander seeds and water in a saucepan.

Approx. 6 minutes
2

Bring to a gentle simmer, cover and poach for 20 minutes until the chicken is cooked through.

Approx. 20 minutes
3

Insert a meat thermometer into a thigh; it must read at least 74 degrees Celsius before removing from the poaching liquid.

Approx. 3 minutes
4

Drain the chicken well and pat completely dry.

Approx. 5 minutes
5

Heat the vegetable oil in a wok and deep-fry the poached chicken for 6 minutes until the skin is deeply golden and crisp.

Approx. 6 minutes
6

Fry the sliced tempeh in the same oil for 3 minutes until golden, then drain.

Approx. 3 minutes
7

Pound the sambal tumis briefly in a mortar with a squeeze of lime, then smash each piece of fried chicken firmly into the sambal on a plate.

Approx. 8 minutes
8

Serve the smashed chicken with the fried tempeh, sliced cucumber and steamed rice.

Approx. 5 minutes

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