Ayam Penyet
20 mins
6 SERVINGS
INGREDIENTS
- Half pack (1kg) Chicken Boneless Leg
- 1 tsp tamarind paste
- 75g big red chillies, cut in big chunks
- 1 medium-size tomato
- 2 cloves of garlic, minced
- 2 small onions, cut in chunks
- 1 tsp salt
- Cooking oil for frying
METHOD
- Pierce chicken with a skewer or a fork. Mix the tamarind with ½ tsp of salt, and rub it all over the poultry. Make sure all pieces are covered with tamarind mixture. Leave to marinate.
- Using a pestle and mortar, pound the chillies, onion, and tomatoes into a rough paste. You can use a food processor too. Just give it a few blitzes to process. Set aside.
- Heat the oil in a deep frying pan or a wok then deep-fry the chicken pieces until light golden and thoroughly cooked. Set aside.
- Using ⅓ cup of the oil from frying the chicken, fry the chilli mixture, garlic and ½ tsp of salt in another pan. Cook until all the liquid evaporates and the oil separates from the edges.
- In the meantime, lay the chicken pieces on a chopping board. Using the flat part of a knife, pound the chicken until it’s flattened slightly
- Then quickly but carefully pour the chilli mixture over the chicken. Enjoy.
Chicken Boneless Leg
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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