Not only you are a good chef, but also you explain in a clear and attractive way. I was looking for the reason behind the name penyet and you showed it nicely. I’m subscribing now.
It's 2021 and I have used your recipe for the third time. Guess what? Third time is the charm! I nailed it this time round and my husband (American) who had never tried this before loved this 🐔. I am getting the hang of this. Simple yet very delicious... ✌✌✌
Hi Roland, i have enjoyed watching and following your chicken recipes. Your recipes are brisk and easy to follow. Can you do another popular indonesia dish called ayam panggang with black kicap? It is one of my favourite dish. Thanks in advance
Thank you so so much, case1962. Yes it's very interesting indeed. The meat was very flavourful from the braising. Super yum. Hope you'll enjoy it as much as we did. Happy cooking!
Thank you for the recipe. I will definitely make this at home. Ayam penyet used to be my favourite dish when I was in Singapore a few years ago. I always miss this and wanted to eat them again.
Thank you, chef. Excellent recipe. Will have to try very soon. I think the first stage of infusing the chicken by boiling in an aromatic broth is the key here. Thanks again.
In England when I was a child your crispy bits were called fish bits and were the bits that fell of the deep fried fish in chip shops . It was served with pea wet which was the water the peas were kept warm in and was usually free 👍🏻
I tasted this before and so nice, finally got some one teaching us all the special Malaysian foods. I love this I'm going to try. Thank you sir for sharing.
Can you put out recipe with candles nut please. That chicken looks so delicious. I will try to make this recipe soon. I never eaten fry chicken like this. Thank you for sharing chef. May the lord bless you.🙏🙏🙏💕
in Indonesia, if you want to eat ayam penyet, most Indonesians will go to a restaurant. or cook yourself using instant spices. rarely use natural herbs.
you're most welcome, Matthew :)) Not really because the actual cooking time is lesser than that since the chicken is soaked in the broth without the fire on. The marinating process makes the chicken very flavourful without drying out the chicken because the chicken is soaked in the broth. Hope this helps. Happy cooking!
Love it... Glad to know you upload an Indonesian recipe. You must try brenebom from North Sulawesi. It is pork in red bean soup. That is my favorite. Love from Indonesia
Thanks for this wonderful n flavourful ayam penget. New to you channel and enjoying the cooking. May I know what do you do with the oil after deep frying, reused them to deep fry other food ? Appreciate your sharing. Thanks.
Thank you so much too, Alice. Glad that you found us 🤓🤓 we usually keep our oil in a canister. We bought it from a departmental store. It is a metal big Mug (lookalike) which came with a sieve as well. So you can pour the used oil in it and the sieve will trap any food that’s still remaining in the oil. We use the oil for another 3 times and then throw away. No need to refrigerate either. Just leave it on your kitchen counter TOP
Just add a table spoon of cumin and half teaspoon garam masala to the leftover broth.usr it to make awsome pulao by adding rice andcooking in a rice cooker
Hi Doone226, Luluk is right. You want to use more fleshy parts of the chicken so that the meat can absorb all the yummy flavours of the broth. Hope this helps. Happy cooking!
I tried this recipe last week without bay leaves as I couldn't find them in the market. I wonder if Ayam Penyet will taste more flavourable if bay leaves were available?
Can we have both KFC and Ayam Penyet? :)))) It's so sinful but we love crispy food. Hahaha yes I agree with you --- gotta make this recipe so that you can do the smash :))
Wow! This is an Indonesian recipe which my helper is dying to try since its her fav dish. Wondering how you make the sambal chillie? Any tips? Can you use the leftover liquid as soup to eat with this dish?
Hi Oma! Good morning :) We've just uploaded the sambal chilli recipe on our channel. The braising broth tastes like soto ayam so if you like, yes you can use it as a soup for this recipe. :) Have a wonderful Sunday, Oma.
Hi, saw your recipe when I was looking for Ayam penyet recipe. May I know if it is ok to Prepare the boiled chicken the night before; then fry it the next day?
Hi Doone226, as you will be soaking the chicken in the broth for an hour (no fire) so by the time you're done soaking, the broth should have cooled down quite a bit. You can use the broth to prepare the batter per the video. Happy cooking! :)
Actually theres no need for the chicken stock cube as boiling the chicken in the water with all the spices makes it a chicken stock in itself does it not?