Ayam Penyet (Smashed Fried Chicken)

Ingredients

For the Chicken

• 4 pieces chicken (thighs or drumsticks, skin-on preferred)
• 500 ml water
• 2 stalks lemongrass, bruised
• 2 cm galangal, bruised
• 3 kaffir lime leaves
• 2 bay leaves
• 1 tsp salt
• Cooking oil for deep frying

Ground Spices for Chicken (blend until smooth)

• 6 shallots
• 3 cloves garlic
• 2 cm fresh turmeric
• 1 tsp coriander powder (or 1 tbsp whole coriander, roasted)
• 3 candlenuts, roasted

For the Sambal Terasi

• 10-15 bird's eye chilies (or to taste)
• 5 large red chilies, deseeded (optional, for less heat)
• 5 shallots
• 3 cloves garlic
• 1 medium tomato, cut into quarters (optional)
• 1 tsp roasted shrimp paste (terasi/belacan)
• 1/2 tsp salt (or to taste)
• 1/2 tsp sugar (or to taste)
• 2 tbsp cooking oil

Instructions

1. Prepare the Chicken: In a pot, combine chicken pieces, ground spices, bruised lemongrass, galangal, kaffir lime leaves, bay leaves, and salt. Add water until chicken is just covered. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until chicken is tender and cooked through. Remove chicken from the broth and let it cool.
2. Fry the Chicken: Heat sufficient cooking oil in a wok or deep pan over medium-high heat. Carefully deep-fry the chicken pieces until golden brown and crispy. Drain on paper towels.
3. Prepare the Sambal Terasi: Heat 2 tablespoons of cooking oil in a small pan. Add bird's eye chilies, large red chilies (if using), shallots, garlic, and tomato (if using). Fry for about 5-7 minutes until the chilies soften and slightly blister.
4. Transfer the fried chili mixture, roasted shrimp paste, salt, and sugar into a mortar and pestle (cobek). Grind until a coarse or smooth paste forms, depending on your preference. Taste and adjust seasoning if necessary.
5. Assemble Ayam Penyet: Place the fried chicken on the mortar and pestle (or a sturdy plate). Using the pestle, gently smash the chicken pieces to slightly flatten them and break the fibers. This allows the sambal to absorb better.
6. Spoon a generous amount of the prepared sambal over the smashed chicken. Mix gently to coat the chicken with the sambal.
7. Serve immediately with warm steamed rice and fresh cucumber slices, cabbage, or other raw vegetables as a side.