Ayam Penyet

@cookwithsusan

Serves 4

Ingredients

Broth marinade:

  1. 1 thumb-size of young ginger
  2. 1 thumb-size of galangal (blue ginger)
  3. 2 pcs of shallots
  4. 4 cloves of garlic
  5. 4 stalks of lemongrass (use only the white part)
  6. 1 tbsp of coriander seeds
  7. ½ tsp cumin 1L of water
  8. 1 tbsp of turmeric powder
  9. 6 pcs of bay leaves
  10. 1 pc of chicken stock cube
  11. 1 tsp of salt
  12. 1kg of whole chicken (quartered)

Batter:

Note: feel free to increase the amount used to make more crispy bits

  1. 50g of rice flour
  2. 10g of cornflour
  3. ½ tsp of baking powder
  4. 100ml of broth
Steps
  1. Using a food processor, roughly blend 1 thumb-size of young ginger, 1 thumb-size of galangal (blue ginger), 2 pcs of shallots, 4 cloves of garlic and 4 stalks of lemongrass (only the white part).
  2. Heat up the pot and dry fry (using no oil) 1 tbsp of coriander seeds and ½ tsp of cumin. Stir them in the pot to avoid burning them. 
  3. Add 1L of water, the blended ingredients and 1 tbsp of turmeric powder into the pot and mix well.
  4. Add in 6 pcs of bay leaves, 1 pc of chicken stock cube and 1 tsp of salt. Mix and bring to boil. 
  5. Add in 1kg of whole chicken (quartered) and boil for 10 mins with the pot lid on.
  6. Turn the chicken pieces around and boil for another 10 mins with the pot lid on as well. Use low heat to simmer the broth.
  7. Turn the fire off and set aside for at least an hour, soaking the chicken in the broth.
  8. Ensure that the broth is savoury enough for your taste, else add more salt.
  9. Remove the chicken from the broth and let it air-dry for a while as this allows the batter to stay on the chicken more easily.
  10. Strain the broth 
  11. In a separate bowl, mix together 50g of rice flour, 10g of cornflour and ½ tsp of baking powder.
  12. Add 100ml of strained broth into the mixture while still stirring the mixture. Mix well to achieve a thin batter.
  13. Prepare a pot of hot oil for deep-frying. Fry over medium heat to avoid burning the chicken.
  14. Coat the chicken pieces in the batter and fry the chicken with the skin side down first.
  15. Avoid overcrowding the pot, else the oil temperature will drop.
  16. Let the chicken sit for a while before flipping them to the other side.
  17. Fry till chicken is crispy and golden brown.
  18. Remove from oil and set aside.
  19. Using a spoon, drip the remaining batter into the pot of hot oil, 1 tbsp at a time. Fry till golden brown and remove from oil.
  20. Before serving, smash the chicken with the flat side of a cleaver.
  21. Top the chicken with the crispy batter bits and serve with rice.

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