Entree: Brunei – ايام ڤنيت ➤ Ayam Penyet (Smashed Fried Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 33 min

Total 1 hr 8 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 1 cup (240 ml) water (for simmering the chicken)
- 6 tbsp (90 ml) vegetable oil, plus more for deep frying
- 4 cloves (12 g) garlic
- 6 shallots (90 g)
- 1 in (2.5 cm) piece fresh ginger, peeled (about 1 tbsp / 6 g when minced)
- 1 in (2.5 cm) piece fresh galangal, peeled (about 1 tbsp / 6 g when minced)
- 1 tsp (2 g) ground coriander
- 2 tsp (6 g) ground turmeric
- 1 tsp (5 g) salt
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) water
- 3 tbsp (45 ml) rice flour or cornstarch (for a light crisp)
- 8–10 red bird’s eye chilies (or 6 red long chilies), about 1.5 oz (45 g) total
- 2 small tomatoes, roughly chopped, about 6 oz (170 g)
- 2 tbsp (30 ml) shrimp paste (belacan/terasi), toasted briefly
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 lime, cut into wedges
- 1 small head of cabbage, thinly sliced (for serving)
- 1 cucumber, sliced (for serving)
- Steamed jasmine rice, to serve

Instructions

1. Make the marinade and pre-cook the chicken: In a blender or mortar, grind 3 cloves garlic, 3 shallots, ginger, galangal, ground coriander, turmeric, salt and sugar with 1 cup (240 ml) water into a coarse paste. Rub this paste all over the chicken pieces and let sit 20–30 minutes. Place the marinated chicken and any leftover paste in a wide pot, add the diluted tamarind, bring to a gentle simmer, cover and cook 20–25 minutes until just cooked through but not falling apart. Remove and let cool slightly.
2. Dry and crisp the chicken: Pat the chicken pieces dry, dust lightly with rice flour or cornstarch, then deep-fry in 350°F (175°C) oil until deep golden and crisp, about 6–8 minutes depending on piece size. Drain on paper towels.
3. Prepare the sambal penyet: Char the chilies and tomatoes over an open flame, broiler, or skillet until skins blacken and blister. In a mortar (or food processor), pound or pulse the remaining 3 shallots, remaining 1 clove garlic, charred chilies, tomatoes, toasted shrimp paste, and palm sugar to a coarse paste. Heat 2–3 tbsp (30–45 ml) vegetable oil in a small skillet and fry the sambal paste briefly until fragrant, about 2–3 minutes. Adjust salt and lime to taste.
4. Penyet (smash) and assemble: Using the flat side of a cleaver or a pestle in a mortar, press each fried chicken piece lightly to "squeeze" and slightly flatten the flesh and crack some bones so the sambal can penetrate — do not pulverize. Place chicken on plates, spoon generous sambal over each piece, and serve with sliced cabbage, cucumber, lime wedges and steamed jasmine rice.