Sambal Hijau Ayam | Chicken

Name: Sambal Hijau Ayam | Chicken
Total time: 3600 s
Yield: 2 servings
Cuisine: British
Ingredients: Chicken:; 4 Chicken Thighs Boneless Skinless,; Pinch Sea Salt,; Pinch White Pepper,; Pinch Dried Mushroom Powder,; 1 TBSP Turmeric Powder,; Spice Blend:; Lemongrass Coarsely Sliced, 1 Stalk (White Parts Only); Kaffir Lime Leaves Chiffonade, 3; 1/2 Inch Galangal,; 1/2 Inch Ginger,; 3 Candlenuts / Macadamia Nuts,; 4 Shallots,; 3 Cloves Garlic,; 1/4 Cup Chicken Stock,; Dish:; Peanut / Grapeseed / Sunflower / Canola Oil, For Frying; 1 Tbsp Unsalted Butter,; 1 Yellow Onion Finely Sliced,; Sambal Hijau, 2 Heaped TBSP; 1/2 Cup Chicken Stock,; Parsley Finely Chopped, For Garnishing

Daniel Lim @fatdoughsg

Singapore

As I was planning another recipe for the collaboration with @chillibellasg, little did I know that this dish is actually a very well-known dish in Indonesia and I have never seen nor heard about this recipe. Quite embarrassing really, being a part of Indonesian heritage. Perhaps I should really dive into Indonesian cultures and cuisine to really understand more.

I can only remember vaguely bits and pieces of some dishes that my grandma used to cook. Well, she didn't pass down the recipes to my mother. Partly, my mother is a career woman and she dislikes being in the kitchen for long hours. So, I think it should my duty to rediscover the dishes again.

Traditionally, the chicken is being fried and cook with the sambal hijau sauce. I find that doing so, makes the dish a bit heavy and greasy. I went ahead and use an old French method, which is searing the chicken and cooking it with the sauce. I am still researching about sambal hijau. Once I have done my homework, I will definitely share the recipe with you lovely people. In the meantime, let's get started.

Daniel Lim @fatdoughsg

Saved

Ingredients

1hr

2 servings

Chicken:
4Chicken Thighs Boneless Skinless,
PinchSea Salt,
PinchWhite Pepper,
PinchDried Mushroom Powder,
1 TBSPTurmeric Powder,
Spice Blend:
Lemongrass Coarsely Sliced, 1 Stalk (White Parts Only)
Kaffir Lime Leaves Chiffonade, 3
1/2 InchGalangal,
1/2 InchGinger,
3Candlenuts / Macadamia Nuts,
4Shallots,
3 ClovesGarlic,
1/4 CupChicken Stock,
Dish:
Peanut / Grapeseed / Sunflower / Canola Oil, For Frying
1 TbspUnsalted Butter,
1Yellow Onion Finely Sliced,
Sambal Hijau, 2 Heaped TBSP
1/2 CupChicken Stock,
Parsley Finely Chopped, For Garnishing

Saved

Steps

1hr

1

Prepare the chicken.
Transfer chicken, salt, pepper, mushroom and turmeric powder to a large bowl.
Massage the seasonings onto the chicken, coating it well.
Cover with cling film and chill in the fridge until ready to use.
2

Prepare the spice blend.
Blitz everything in a food processor or blender until smooth.
Set aside until ready to use.
3

Prepare the dish.
In a skillet over medium heat, add in 1 TBSP of oil.
Once the oil is at the smoking point, lay in the chicken.
Sear the chicken until the bottom is browned.
Flip, add in 2 TBSP of oil and butter.
Tilt and baste the chicken with all the liquid.
Once the bottom is browned, remove them from heat and rest on a plate.
4

Using the same skillet, add in the spice blend.
Deglaze, picking up all the flavors.
Add in the onions and saute until softened.
Add in Sambal Hijau and chicken stock.
Stir to combine well.
5

Add in the chicken and all the leftover juices on the plate.
Mix until well combined.
Bring it to a slow simmer over low heat.
Cover and cook until the sauce has reduced to 1/4 and the oil has separated.
*Stir occasionally to prevent burning.*
6

Taste and adjust for seasoning with salt and white pepper.
Remove from heat and transfer onto serving plates.
Garnish with some parsley.
Serve immediately.
7

For the detailed recipe video:
https://www.instagram.com/tv/CO0Rpylll5q/