Ayam Penyet (Smashed Chicken)

  • 6 large chicken legs, deboned or the fillet of the carcass of a complete large chicken
  • 2 stalks lemon grass, crushed
  • 2 bay leaves (daun salam; "Indian Bay Leaves")
  • 1 tbsp coriander seeds (ketumbar)
  • 1/2 tsp ground cumin (jintan manis)
  • 2 tbsp thick coconut milk
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp cooking oil
  • Ingredients to grind:
  • 120g lengkuas (galangal), peeled and sliced
  • 1 red chillie, seeded
  • 2 cm knob tumeric (1 tsp turmeric powder)
  • 4 slices ginger
  • 3 cloves garlic
  • 3 candlenuts (bush keras)

Accompanying Sambal:
  • 5 red chillies
  • 4 bird's eyes chillies
  • 3 shallots
  • 1 cloves of garlic
  • 1 teaspoon salt
  • 1 teaspoon palm sugar
  • Fresh lime

  1. Fry coriander seeds over slow fire till fragrant then grind coarsely.
  2. Wash chicken and drain well.  Prick chicken all over with a fork.
  3. In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai.  Add chicken and mix thoroughly.  Leave to marinade for 30 minutes.
  4. Grease base of cooking pot with some cooking oil.  Arrange chicken in pot, add crushed bay leaves.  Cover pot and cook over moderate heat for 8 minutes.  Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry.  Remove chicken and drain off excess liquid.
  5. Grill or roast chicken on high heat, 250 deg C until golden brown on both sides.
  6. Prepare the Sambal by grinding roughly all the ingredients. Then sauté with small amount of oil until it's fragrant for a couple of minutes. When it's ready sprinkle with lime juice and then serve with the chicken.