Ayam Penyet

Ingredients

• 4 bone-in chicken thighs or drumsticks
• 4 shallots, divided
• 4 garlic cloves, divided
• 1 candlenut (or macadamia nut)
• 1-inch piece turmeric, or 1/2 tsp ground turmeric
• 1-inch piece galangal, sliced
• 1 stalk lemongrass, bruised
• 2 cups water
• Salt, to taste
• Oil, for deep-frying
• 10 bird's eye chiles
• 2 tomatoes, chopped
• 1 tsp sugar
• Sliced cucumber, to serve
• Steamed rice, to serve

Before you cook

• Grind 2 shallots, 2 garlic cloves, the candlenut, and turmeric into a paste using a mortar or small blender.

Steps

1. Rub the ground spice paste over the chicken pieces.
2. Place the chicken in a pot with the galangal, lemongrass, water, and a pinch of salt.
3. Bring to a boil, then reduce the heat and simmer for 25 minutes until the chicken is cooked through.
4. Lift the chicken out and let it drain and cool slightly.
5. Heat 2 inches of oil in a wok to 350°F.
6. Fry the chicken pieces for 6 minutes per side until deeply golden and crisp.
7. Drain the fried chicken on paper towel.
8. Char the bird's eye chiles, remaining shallots, and remaining garlic in a dry skillet for 4 minutes until blistered.
9. Pound the charred chiles, shallots, and garlic in a mortar with the tomatoes, sugar, and a pinch of salt until roughly crushed.
10. Place a piece of fried chicken on a small plate or in a mortar.
11. Smash the chicken firmly with a pestle or the back of a cleaver until it flattens and the meat loosens from the bone.
12. Spoon the raw sambal generously over the smashed chicken.
13. Serve with sliced cucumber and steamed rice.