Ayam Penyet — Smashed Fried Chicken & Rice

Ingredients

• 4 pieces chicken thighs, boneless & skinless
• 3 medium red chilies, deseeded & roughly chopped
• 3 cloves garlic cloves
• 1 medium shallot, roughly chopped
• 1 whole lime (juiced)
• 4 oz tempeh, cut into thin strips
• 4 cups Asian greens (bok choy or mustard greens), roughly chopped
• 1 whole cucumber, sliced into spears

Instructions

1. 1

   Blitz chilies, garlic, and shallot with 3 tbsp water until a smooth paste forms; add lime juice and salt to taste. Set sambal aside.

2. 2

   Season chicken thighs generously with salt and pepper. Heat 2 tbsp oil in a large skillet over medium-high until shimmering.

3. 3

   Pan-fry chicken 6 minutes per side without moving until golden brown and cooked through; transfer to a cutting board.

4. 4

   In the same skillet, fry tempeh strips until crispy, ~4 minutes; transfer to a plate. Add greens and stir-fry 2 minutes until tender.

5. 5

   Smash each chicken thigh with the flat of a knife or a spatula, then drizzle generously with sambal.

6. 6

   Serve chicken over steamed rice alongside fried tempeh, stir-fried greens, cucumber spears, and extra sambal on the side.

Tools you’ll need

• blender or food processor
• 12-inch skillet
• cutting board
• knife
• measuring spoons
• large plate

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