Nasi Ayam Penyet Sedap, Tak Sabar Tunggu Azan

Ingredients

• 1.5 kg Chicken Pieces (thighs/drumsticks) (cleaned, skin on)
• 2 L Water (for boiling chicken)
• 30 g Galangal (Lengkuas) (sliced into large pieces)
• 2 Bay Leaves
• 8 Garlic Cloves (peeled, divided (4 for broth, 4 for paste))
• 1 Onion (quartered, for broth)
• 2 tsp Salt (divided)
• 5 Black Peppercorns (whole)
• 10 Red Chilies (adjust to heat preference, seeds removed for milder sambal)
• 4 Shallots (peeled)
• 1 Tomato (chopped)
• 1 tsp Belacan (Shrimp Paste) (roasted)
• 1 tbsp Tamarind Paste (dissolved in 2 tbsp water)
• 2 tbsp Lime Juice (freshly squeezed)
• 1 tsp Sugar
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 0.5 tsp Turmeric Powder
• 0.5 tsp White Pepper
• 200 g Rice Flour (for batter)
• 50 g All-Purpose Flour (optional, adds crispness)
• 1 Egg (beaten)
• 150 ml Chicken Broth (reserved from boiling liquid)
• 2 cups Vegetable Oil (for deep frying, heat to 180°C)
• 200 g Tempeh (cut into bite‑size pieces)
• 200 g Firm Tofu (cut into bite‑size pieces, patted dry)
• 150 g Long Beans (cut 2‑3 cm)
• 100 g Cabbage (shredded)
• 1 Cucumber (sliced thin)
• 2 cups Jasmine Rice (rinsed)
• 2 Pandan Leaves (tied into a knot)
• 2 tbsp Fried Shallots (for garnish)

Instructions

1. Prepare Aromatics for Boiling

   Slice the galangal into large pieces, peel and crush the garlic cloves, quarter the onion, and set aside.

   Time: PT15M

2. Boil the Chicken

   In a large stockpot, combine 2 L water, chicken pieces, galangal, bay leaves, 1 tsp salt, peppercorns, the crushed garlic and onion. Bring to a boil, then simmer gently for about 15 minutes until the chicken is just cooked through and tender.

   Time: PT30M

   Temperature: 90°C

3. Cool and Reserve Broth

   Remove the chicken with tongs and set aside to cool. Strain the broth and reserve 150 ml for the batter; keep the rest for the rice.

   Time: PT5M

4. Make the Spice Paste (Sambal Base)

   In the blender, combine 4 garlic cloves, 4 shallots, 10 red chilies (seeds removed for milder heat), 1 tomato, 1 tsp belacan, 1 tbsp tamarind water, 2 tbsp lime juice, 1 tsp sugar, 1 tsp salt, 1 tsp ground coriander, 1 tsp ground cumin, 0.5 tsp turmeric, and 0.5 tsp white pepper. Blend to a coarse paste.

   Time: PT10M

5. Marinate the Chicken

   Place the cooled chicken in a large bowl, add the remaining 4 garlic cloves (minced), 1 tsp salt, 1 tsp pepper, 1 tsp ground coriander, 1 tsp ground cumin, 0.5 tsp turmeric, and half of the spice paste. Mix thoroughly, cover, and refrigerate for at least 2 hours (up to 3 hours) for maximum flavor penetration.

   Time: PT2H0M

6. Cook the Rice

   Rinse 2 cups jasmine rice until water runs clear. Add the rice, 2 cups water, 2 pandan leaves, and a pinch of salt to the rice cooker. Cook according to the cooker’s settings (about 20 minutes). Keep warm.

   Time: PT20M

7. Prepare the Sambal

   Heat 2 tbsp vegetable oil in a saucepan over medium heat. Add the remaining spice paste and sauté for 5 minutes until fragrant. Add 1 tsp belacan (if not already in paste) and fry another 2 minutes. Adjust seasoning with extra lime juice or sugar if needed. Set aside.

   Time: PT20M

   Temperature: 180°C

8. Make the Batter

   In a mixing bowl, whisk together 200 g rice flour, 50 g all‑purpose flour, 1 beaten egg, 150 ml reserved chicken broth, and a pinch of salt until smooth. The batter should be the consistency of a thick pancake batter.

   Time: PT10M

9. Fry the Chicken

   Heat vegetable oil in a deep frying pan or wok to 180°C. Dip each marinated chicken piece into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 4‑5 minutes per side until golden and crisp. Transfer to a wire rack to drain.

   Time: PT15M

   Temperature: 180°C

10. Fry Tempeh and Tofu

    Using the same oil, fry the tempeh pieces until golden brown (about 3 minutes). Remove and set aside. Then fry the tofu pieces until crisp on the outside (about 3 minutes). Drain on paper towels.

    Time: PT10M

    Temperature: 180°C

11. Stir‑Fry Vegetables

    In a clean wok, add a splash of oil and quickly stir‑fry the long beans for 2 minutes, then add shredded cabbage and cook another 2 minutes until just wilted. Season with a pinch of salt.

    Time: PT10M

    Temperature: 180°C

12. Assemble the Plate

    Place a mound of fragrant rice on each serving plate. Top with a piece of fried chicken, a spoonful of sambal, fried tempeh, fried tofu, and the stir‑fried vegetables. Garnish with fried shallots and optional cucumber slices.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

80 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken Pieces (thighs/drumsticks): Chicken breast (will be less juicy)
• Instead of Galangal (Lengkuas): Ginger
• Instead of Red Chilies: Bird's eye chilies
• Instead of Tomato: Tomato paste (1 tbsp)
• Instead of Belacan (Shrimp Paste): Fish sauce (1 tsp)
• Instead of Tamarind Paste: Lime juice
• Instead of Sugar: Palm sugar
• Instead of Rice Flour: All-purpose flour (use 150g)
• Instead of All-Purpose Flour: Rice flour only
• Instead of Egg: Aquafaba (3 tbsp)
• Instead of Chicken Broth: Water with a pinch of salt
• Instead of Vegetable Oil: Canola oil
• Instead of Tempeh: Extra tofu
• Instead of Firm Tofu: Tempeh
• Instead of Long Beans: Green beans
• Instead of Cabbage: Shredded lettuce
• Instead of Jasmine Rice: Long grain rice

Equipment Needed

• Large Stockpot
• Saucepan
• Wok or Deep Frying Pan
• Rice Cooker
• Blender or Food Processor
• Mixing Bowls
• Spatula
• Tongs
• Colander
• Cutting Board
• Chef Knife
• Measuring Cups and Spoons
• Thermometer (optional)
• Serving Plate
• Bowl for Marinating

Critical Steps — Do Not Skip

• Boiling the chicken until just tender (Step 2)
• Marinating the chicken for at least 2 hours (Step 5)
• Maintaining oil temperature at 180°C for frying (Step 9 & 10)
• Achieving the correct batter consistency (Step 8)
• Balancing the sambal flavor (Step 7)

Chef Tips from the Video

• Add a few pandan leaves to the chicken broth for extra aroma.
• Press the fried chicken lightly with a mortar pestle (penyet) just before serving for authentic texture.
• Use a mix of rice flour and a small amount of all‑purpose flour for the crispiest coating.

Troubleshooting

Storage

Refrigerator: Store chicken, sambal, and fried sides in airtight containers for up to 3 days.

Freezer: Freeze uncooked marinated chicken pieces for up to 1 month; reheat before frying.

Room temperature: Do not store at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Boil and shred the chicken a day ahead; keep the broth for the batter.
• Prepare the sambal and store it in the refrigerator; flavors improve after a few hours.
• Pre‑measure dry ingredients for the batter and keep them in a sealed bag.

Frequently Asked Questions