Ayam Penyet (Indonesian Fried Chicken)
Family Kitchen with Sherson
Boil the chicken whole legs with the ginger, garlic and chicken stock for about 20 minutes.
Remove and set aside. Also set aside the broth for boiling the rice.
To cook rice, use the broth from the chicken. Add in star anise and cinnamon stick. Cook and keep aside.
Blend the marinate ingredients together with the toasted spices and a little water using the mixer grinder.
Use the blended items to marinate the chicken, tofu and tempeh. Marinate for at least 2-3 hours. Save 1/3 aside for the batter.
Make the sambal by frying the anchovies with some oil until crispy. Remove and set it aside.
In the same oil, fry up the shrimp paste until fragrant then add in the shallots, chilies, garlic and tomatoes until fragrant. Remove and set side.
Let it cool then pulse in the blender together with the fried anchovies with the mixer grinder. Place lime next to sambal when served.
Heat up enough oil for deep frying.
Combine the 1/3 marinade with 1 egg, rice flour and water. (Runny batter)
Coat the tempeh and tofu in the batter from earlier and fry until crispy. Set aside.
Coat the chicken and fry until crispy, adding in the batter into the oil to fry.
Remove the chicken and sift up the crispy bits in the oil.
Assemble and serve with kyuri cucumber and some lettuce.