PT. Susanti Megah

Chicken Penyet with Special Sambal

Chicken Penyet with Special Sambal

Chicken Penyet with Special Sambal

Number of Servings: 10 servings
Total calorie: 1030 Kcal

Ingredients:
300 Gr Broiler Chicken - Cut - Wash
Gr 30 Lime - Squeeze - take the water
10 Gr Salt Cap Kapal®
600 Ml Cooking Oil

Ground spices:
400 Ml Water
20 Gr Shallot - Puree
30 Gr Garlic - Puree
20 Gr Salt Cap Kapal®
10 Gr Ginger
15 Gr Coriander
7 Gr Turmeric
10 Gr Pepper
20 Gr Gelangal
30 Ml Cooking Oil

Rough seasoning:
16 Gr Bay Leaf
24 Gr Lime Leaf
56 Gr Lemongrass

Sambal Penyet Ingredients:
20 Gr Shallot - Fried until Wilted
10 Gr Garlic - Fried until Wilted
30 Gr Big Red Chili Pepper - Fried until Wilted
15 Gr Red Chili Pepper - Fried until Wilted
10 Gr Salt Cap Kapal®
10 Gr Brown Sugar
10 Gr Basil - Cut small
30 Ml Cooking Oil
20 Gr Shimp Paste
200 Gr Tomatoes - Fried until Wilted

How to make:
1. Marinate the chicken with salt and lime juice. Set aside.
2. Saute the spices until fragrant, add rough seasioning and water. Stir well
3. Add the chicken and cook until cooked good. Lift and separate the chicken with broth.
4. Fry the chicken until cooked and browned.

Sambal:
1. Blend all fried ingredients
2. Saute back, put the sugar, salt, mix well.
3.Add the basil, sprinkle with salt iodized Cap Kapal® - serve with chicken.