RECIPE
SERVES 1
Julie Lin
FOR THE CHICKEN
• Vegetable oil
• 1 tsp tamarind paste
• 5 garlic cloves , finely grated
• 3cm piece of ginger , finely grated
• 1 lemongrass stalk , bruised
• ½ tsp chilli powder
• 1 chicken leg , skin on
FOR THE SAMBAL
• 2 shallots
• 2 garlic cloves
• 4 green chillies , deseeded if you prefer less heat
• 1 tbsp chicken bouillon powder ( or ½ chicken stock cube ground with 1 tsp MSG )
• Small bunch of coriander , including stems
• Small bunch of mint
• 1 tsp tamarind paste
• 1 tbsp palm sugar or brown sugar
• 1 lime , juiced
Ayam Penyet ( Smashed Chicken )
You ’ ve heard of smashed cucumbers , but have you heard of smashed chicken ? The chicken is smashed so the fragrant green sambal permeates both the inside and outside of the meat . You can choose to deep-fry or roast the chicken .
1 If roasting , heat the oven to 200C / 180C fan / gas 6 . In a bowl , combine the oil , tamarind paste , grated garlic , grated ginger , bruised lemongrass , chilli powder , and a pinch of salt and pepper . Rub the mixture all over the chicken leg , ensuring it ’ s fully coated . Allow it to marinate for at least 30 minutes or , for a deeper flavour , overnight in the fridge . 2 If frying , heat the oil to around 160C . Carefully lower the chicken leg into the hot oil and deep-fry for about 10-15 minutes , or until the chicken is fully cooked through and the juices run clear . If unsure , use a temperature probe to check . If roasting , place the chicken leg in a roasting tin and roast in the preheated oven for about 30-45 minutes , or until the chicken is golden and cooked through . 3 For the green sambal , blitz everything ( except the lime juice ) with a pinch of salt in a food processor until smooth . Adjust the seasoning , adding lime juice for a tangy finish . Balance with more bouillon powder , salt , sugar , and lime juice to your taste . 4 Once the roasted or deep-fried chicken leg is cooked , bash it with a rolling pin until it ’ s flattened or smashed . Take a bit of the green sambal and rub it into the chicken . Serve with steamed rice , cucumber slices , and a spoonful or two of green sambal on top . Garnish with lime wedges .
TO SERVE
• Steamed rice
• Cucumber slices
• Lime wedges
AS SEEN ON Christmas Kitchen
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