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Smashed Fried Chicken (Ayam Penyet)
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Smashed Fried Chicken (Ayam Penyet)

1 h 15 minPara 6Nutri-Score C€€
de @winnyhayes2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • shallots (peeled)Frutas y verduras4 piezas
  • garlic (cloves, peeled)Frutas y verduras6 piezas
  • candlenutsFrutos secos y semillas6 piezas
  • fresh ginger (3 inch piece, peeled)Frutas y verduras60 g
  • fresh turmeric (3 inch piece, peeled)Frutas y verduras60 g
  • water (for the spice paste)Otro60 ml
  • whole chicken legsCarne6 piezas
  • oil (for cooking the spice paste)Despensa30 ml
  • saltEspecias5 g
  • chicken bouillonDespensa8 g
  • ground corianderEspecias2 g
  • white pepperEspecias2 g
  • MSG (optional)Despensa2 g
  • lemongrass (stalks, bruised)Frutas y verduras2 piezas
  • lime leaves (torn)Frutas y verduras2 piezas
  • bay leavesEspecias2 piezas
  • water (for braising the chicken)Otro480 ml
  • Thai chili peppersFrutas y verduras15 piezas
  • shallots (for the sambal, peeled)Frutas y verduras4 piezas
  • garlic (cloves, for the sambal, peeled)Frutas y verduras4 piezas
  • tomato (quartered)Frutas y verduras1 pieza
  • oil (for frying the sambal)Despensa30 ml
  • salt (pinch, for the sambal)Especias2 g
  • lime juice (a squeeze)Frutas y verduras10 ml
  • sugar (pinch, optional)Despensa3 g

por ración

Nutrición

428kcal

Carbohidratos
16 g
Proteínas
29 g
Grasas
28 g
Adaptar utensilios

lo que usará

Utensilios

  • Procesador de alimentos
  • Sartén
  • Freidora de aire
  • Mortero

paso a paso

Preparación

  1. Make the spice paste

    • Place the shallots, garlic, candlenuts, ginger, turmeric and water in a food processor.
    • Blend until smooth.
    Paso 1

  2. Cook the spice paste

    • Heat the oil in a skillet and cook the spice paste until the liquid has mostly evaporated and the mixture is dry.
    Paso 2

  3. Braise the chicken

    • Add the salt, chicken bouillon, ground coriander, white pepper, MSG, lemongrass, lime leaves, bay leaves and water, then bring to a boil.
    • Taste the broth; it should be slightly salty, adjust as needed.
    • Add the chicken, bring back to a boil, lower the heat, cover with the lid slightly ajar and cook until most of the liquid has evaporated.
    Paso 3

  4. Air fry the chicken

    • Remove the chicken and place in the air fryer basket skin side up, working in batches if needed.
    • Spray the chicken and air fry at 400F until golden and crispy.
    Paso 4

  5. Make the sambal

    • Blend the Thai chili peppers, shallots, garlic and tomato with a mortar and pestle or food processor, keeping it a little chunky.
    • Heat the oil in a skillet and fry the paste.
    • Add a pinch of salt, a squeeze of lime juice and the sugar.
    Paso 5

  6. Smash and serve

    • Smash the fried chicken with a mortar and pestle or a meat tenderizer.
    • Serve with rice, fried flakes and the sambal.
    Paso 6
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