Bruised Fried Chicken with Chilli Sambal

Name: Bruised Fried Chicken with Chilli Sambal
Ingredients: 500 gr chicken breast with bone; 250 ml water to boil; oil for deep frying; 2 gloves garlic; 2 cm fresh turmeric (or 1 tsp turmeric powder); 2 tbsp coriander powder; 2 tsp salt or to taste; 2 gloves garlic; 2 cm fresh turmeric (or 1 tsp turmeric powder); 1 tbsp coriander powder; 2 tsp salt or to taste

Origin: Semarang, East Java

Ingredients

500 gr chicken breast with bone
250 ml water to boil
oil for deep frying

Marinating paste for the chicken

2 gloves garlic
2 cm fresh turmeric or 1 tsp turmeric powder
2 tbsp coriander powder
2 tsp salt or to taste

For Sambal

2 gloves garlic
2 cm fresh turmeric or 1 tsp turmeric powder
1 tbsp coriander powder
2 tsp salt or to taste

Bruised Fried Chicken with Chilli Sambal

This is a famous traditional street dish in Malang City, East Java Province. One of my favorite menus in Warung Arema, Pujasera, Batam island besides Tempe Penyet, Tahu Telur dan Nasi Rames. I've had it often together with my ex colleagues as our delicated lunch in the middle of our busy days.

It depends on the mood sometimes I ordered "Tempe Penyet" or Ayam Penyet. Both taste really superb! With it's spicy sambal terasi of course!! Words could not expressed to describe it 😉 because I am a crazy chilli fans!! If you are a chilli lover & don't mind with the smell of dried shrimp paste, then try this hot-delicious dish on your own risk ha ha

Important Note: The marinating paste is a basic recipe for all Indonesian fried side-dishes. It is a daily applied in all Indonesian kitchens along Java Island. You can use this paste for many others fried side-dishes such as: meat, fish, squid etc. It depends on the item to be fried, sometime it needs pre-cooked before frying. For example: For fish you don't need to pre-cook but for chicken breast, this time I'have pre-cooked with the paste to get them tender inside & crispy outside.

Instructions

Fried Fried Chicken: Cut the chicken breast in 2 or three part. Put on a sauce pan.
Grind garlic, turmeric, coriander & salt with stone mortar & pestle into smooth paste. Transfer the paste into the pan. Add 250 ml water & stir to mix.
(If you use blender instead mortar, add litlle bit water from 250 ml water to help the blending process).
Boil the chicken over medium heat until the chicken well cooked & the liquid is almost driven off. Put aside.
Adjust the marinating liquid, add more sat if necessary. Put aside.
Making Sambal Terasi Penyet: Put the large & bird chillies in a mortar / grinding stone and grind until smooth.
(Don't use blender, otherwise you'll ruin the taste. One time-consumed sambal is to be made traditionally to get the best-authentic taste).
Add the chopped tomato and roasted shrimp paste , grind them again. Stir to mix. Adjust the seasoning, add the salt & sugar to taste.
Fried Chicken: Heat 250 ml or enough oil. Rub the chicken with the left-over marinating paste then deep-fry the chicken until crispy goldbrown. Set aside to drain.
Serving method: Put the fried chicken on top of the sambal terasi. Bruised / crush the tempe slightly with the pestle. Serve with rice & condiments.

Notes

If preferred you can replace sambal terasi with Lesser Galangal Sambal.
Be carefull by adding shrimp paste, some of sort is already being salted so adding of salt into sambal sometimes is not necessary.

Endang Lestari

Keyword chilli, fried chicken, Indonesia, sambal