Smashed Fried Chicken - Indonesian Ayam Penyet Spice paste: 4 medium sized shallot 6 garlic cloves 6 candlenuts 3 inch piece fresh ginger 3 inch piece fresh turmeric 1/4 water Chicken: 6 whole chicken legs 2 tablespoons oil 1 tsp salt 2 tsp chicken bouillon 1 tsp ground coriander 1 tsp white pepper 1/2 tsp MSG, optional 2 lemongrass stalks, bruised 2 lime leaves, torn 2 bay leaves 2 cups water Directions: 1. To make the spice paste: place all the ingredients into a food processor and blend until smooth. 2. Into a skillet add 2 Tbsp. of the oil and cook the spice paste until the liquid has mostly evaporated and the mixture is dry. Add the remaining ingredients and let it come to a boil. Taste the broth. It should be slightly salty, adjust as needed. Add the chicken and once it has come to a boil, lower the heat and put the lid on slightly ajar, cook for 30-40 minutes until most of the liquid has been evaporated. 3. Remove the chicken and place inside the air fryer basket skin side up, may need to do this in 2 batches. Spray the chicken and air fry for 15 minutes at 400F. 4. To deep fry the chicken, add enough oil to cover the bottom of a skillet and fry the chicken skin side down for about 4 minutes or until golden brown. Flip and cook for a few more minutes. Serve with rice and keemes (fried flakes) Sambal: About 15 Thai chili peppers 4 shallots 4 garlic cloves 1 tomato, quartered - use a mortar and pestle of use a food processor to make blend the ingredients. I like mine a little chunky. - Into a skillet add 2 tablespoons oil and fry the paste for about 5-7 minutes. Add a pinch of salt and a squeeze of lime juice. Add a pinch of sugar, optional. Serve with chicken and enjoy! #indonesianfood #ayampenyet