Ayam Penyet best served with Basmati Rice.
I have added preserved cranberries for added fruity flavour.
The flavour of Ayam Penyet comes from the various grounded ingredients that are added to the pot before boiling together with these meaty country yellow chicken drumsticks.
4 stalks sliced white portion lemongrass
1.1/2 tablespoon coriander seeds
1 big sweet onion (sliced)
8 cloves garlic
1 tablespoon turmeric powder
Sliced thumb size young ginger
Sliced thumb size galangal
6 dried bay leaves
Water sufficient to cover all ingredients
Salt, pepper and sugar to taste
Add the ingredients into the food processor and blend lightly.
Toast the coriander seeds.
Add the mixture and water and bring to a boil.
Add the chicken drumsticks and cover the pot and cook over medium high until the meat is tender about 20 minutes.
Leave the covered pot to cool to room temperature but preferably an hour.
Remove the chicken drumsticks and strain the gravy.
Dip the chicken in batter and deep fry till golden brown.
Before serving, smashed or flattened the chicken before serving.
Serve with piping Basmatic rice and Achar.
For more interesting chicken dishes, check out this link.