Nasi Ayam Penyet Recipe (Smashed Fried Chicken Rice)

Chicken thighs: Bone-in and skin-on pieces are preferred for maximum flavor and crispiness.

Garlic: Adds a pungent and aromatic flavor to both the marinade and the sambal.

Turmeric powder: Provides a warm, earthy flavor and a vibrant yellow color to the chicken.

Coriander powder: Adds a subtle citrusy and nutty flavor to the marinade.

Salt: Enhances the overall flavor of the dish.

Sugar: Balances the flavors in both the marinade and the sambal.

Red chilies: Adds heat and spice to the sambal.

Tomatoes: Provides a tangy and slightly sweet base for the sambal.

Rice: The staple grain that accompanies the fried chicken and sambal.

Water: Used to cook the rice to perfection.

When marinating the chicken, make sure to massage the garlic, turmeric powder, coriander powder, salt, and sugar thoroughly into the meat. This ensures that the flavors penetrate deeply, resulting in a more flavorful and aromatic fried chicken. Additionally, letting the chicken sit for at least 30 minutes allows the spices to meld and enhances the overall taste.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless, skinless chicken breasts are leaner and cook faster, but may require additional seasoning to match the flavor profile.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic. Use ¼ teaspoon of garlic powder for each clove of garlic.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive. Use sparingly.

• coriander powder - Substitute with cumin powder: Cumin has a warm, earthy flavor that can complement the dish similarly to coriander.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture to the dish.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile. Use in equal amounts.

• chopped red chilies - Substitute with cayenne pepper: Cayenne pepper can provide a similar heat level, though it is more concentrated. Use sparingly.

• minced garlic - Substitute with shallots: Shallots can add a mild garlic flavor with a hint of sweetness. Use 1 tablespoon of minced shallots for each clove of garlic.

• chopped tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can provide a similar texture and flavor, though they may be slightly more acidic.

• salt - Substitute with fish sauce: Fish sauce can add a salty and umami flavor, though it will also add a distinct aroma.

• sugar - Substitute with brown sugar: Brown sugar can provide a similar sweetness with a hint of molasses flavor. Use in equal amounts.

• uncooked rice - Substitute with quinoa: Quinoa can provide a similar texture and is a good source of protein. Cook according to package instructions.

• water - Substitute with chicken broth: Chicken broth can add additional flavor to the rice, enhancing the overall dish.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• Place the cooled chicken in an airtight container or wrap it tightly with aluminum foil or plastic wrap. This helps retain its crispiness and flavor.

• Store the sambal in a separate airtight container. This ensures the flavors remain distinct and the sambal doesn’t make the chicken soggy.

• For the rice, let it cool to room temperature before transferring it to an airtight container. This prevents the rice from becoming mushy.

• Label each container with the date of storage. This helps you keep track of freshness and ensures you consume the food within a safe timeframe.

• Refrigerate the chicken, sambal, and rice if you plan to consume them within 3-4 days. This keeps the ingredients fresh and safe to eat.

• For longer storage, freeze the chicken and rice separately. Place them in freezer-safe containers or heavy-duty freezer bags. The sambal can also be frozen in small portions for easy thawing.

• When ready to eat, thaw the chicken and rice in the refrigerator overnight. This ensures even thawing and maintains the texture.

• Reheat the chicken in an oven at 350°F (175°C) for about 10-15 minutes to regain its crispiness. Alternatively, use an air fryer for a few minutes.

• Reheat the rice in a microwave or on the stovetop with a splash of water to restore its fluffy texture. Stir occasionally to ensure even heating.

• Warm the sambal in a small pan over low heat or in the microwave until it reaches the desired temperature. Stir well to blend the flavors.

• Assemble the Nasi Ayam Penyet by serving the reheated chicken and rice with the sambal on the side. Enjoy the delicious meal as if it were freshly made!

• Oven method: Preheat your oven to 350°F (175°C). Place the fried chicken on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until the chicken is warmed through. For the rice, place it in an oven-safe dish, sprinkle a few drops of water over it, cover with foil, and heat for about 10-15 minutes.

• Microwave method: Place the fried chicken on a microwave-safe plate and cover it with a microwave-safe lid or another plate to keep it moist. Heat on medium power for 2-3 minutes, checking halfway through. For the rice, place it in a microwave-safe bowl, add a splash of water, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes, stirring halfway through.

• Stovetop method: Heat a skillet over medium heat and add a small amount of oil. Place the fried chicken in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through. For the rice, add it to a non-stick pan with a splash of water or broth, cover, and heat over medium-low heat, stirring occasionally, until warmed through.

• Air fryer method: Preheat your air fryer to 350°F (175°C). Place the fried chicken in the air fryer basket and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. For the rice, place it in an air fryer-safe dish, add a few drops of water, cover with foil, and heat for about 5 minutes.

• Steamer method: Set up a steamer and bring the water to a boil. Place the fried chicken and rice in separate heatproof dishes and place them in the steamer. Cover and steam for about 10 minutes or until both the chicken and rice are heated through.

• Frying pan: Used to fry the marinated chicken until golden brown and crispy.

• Blender: Utilized to blend red chilies, garlic, tomatoes, salt, and sugar into a sambal paste.

• Rice cooker: Essential for cooking the rice with water to perfection.

• Mixing bowl: Needed to marinate the chicken with garlic, turmeric powder, coriander powder, salt, and sugar.

• Spatula: Handy for stirring and sautéing the sambal paste until fragrant.

• Knife: Used for chopping red chilies and tomatoes.

• Cutting board: Provides a surface for chopping the red chilies and tomatoes.

• Measuring spoons: Necessary for measuring out the turmeric powder, coriander powder, salt, and sugar.

• Tongs: Useful for handling the chicken pieces while frying.

• Garlic press: Convenient for mincing the garlic cloves.

Marinate in advance: Marinate the chicken the night before to save time on the day of cooking.

Use a food processor: Blend the sambal ingredients quickly using a food processor instead of chopping by hand.

Cook rice ahead: Prepare the rice earlier in the day and reheat it when ready to serve.

Batch fry: Fry all the chicken pieces at once to save time instead of doing it in batches.

Pre-measure spices: Measure out all spices and ingredients before starting to streamline the cooking process.