Pak Gembus Smashed Chicken Rice

Ingredients

• 1 Chicken (approx. 1.6-1.7kg, cut into 4 large pieces)
• 2 inch Fresh Turmeric (roughly chopped)
• 6 clove Garlic (for boiling chicken)
• 2 inch Ginger (peeled and roughly chopped)
• 1 inch Galangal (sliced or smashed)
• 4 Candlenuts (also known as buah keras)
• 1 stalk Lemongrass (cut into 3 pieces and bruised)
• 1 tbsp Coriander Powder (or coriander seeds)
• 3 Indonesian Bay Leaves (daun salam)
• Salt (to taste, ensure it is flavorful for the boil)
• 1 tsp Sugar (to tenderize the meat)
• 1 tsp Chicken Stock Powder (seasoning)
• 1 block Tempeh (sliced into pieces)
• 2 block Tofu (cut into triangles or squares)
• 20 Bird's Eye Chilies (red, stems removed)
• 3 clove Garlic (for the sambal)
• 0.25 cup Cashew Nuts (roasted, then coarsely ground)
• 2 cup Cooking Oil (for deep frying)
• 1 tbsp Rice Flour (for crispy bits)
• 1 tbsp All-purpose Flour (for crispy bits)

Steps

1. 1

   Prepare the aromatics for the chicken boil: roughly chop fresh turmeric, garlic, ginger, and galangal. Smash the candlenuts and bruise the lemongrass.

2. 2

   Place the chopped turmeric, garlic, ginger, and candlenuts into a blender with a little water. Blend into a fine paste.

3. 3

   Place the chicken pieces into a large pot or wok. Pour the blended paste over the chicken.

4. 4

   Add coriander powder, Indonesian bay leaves (daun salam), salt, sugar, chicken stock powder, and the bruised lemongrass to the pot.

5. 5

   Add enough water to the pot to half-submerge the chicken. Stir to combine the spices.

6. 6

   Bring the mixture to a boil, then cover the pot. Simmer until the chicken is cooked through and has absorbed the flavors, turning the pieces halfway through. Do not overcook to prevent the meat from falling apart.

7. 7

   Remove the chicken from the liquid and drain well. Strain and reserve the boiling liquid (bumbu) for the side dishes and crispy bits.

8. 8

   Soak the sliced tempeh and tofu in the reserved chicken boiling liquid for a few minutes to absorb the flavor.

9. 9

   Heat a generous amount of oil in a deep pan or pot. Deep fry the boiled chicken pieces until golden brown and crispy on the outside. Remove and drain.

10. 10

    In the same oil, deep fry the soaked tempeh and tofu until golden and crispy. Remove and drain.

11. 11

    To make the crispy bits (kremesan), whisk together 1 tbsp of rice flour, 1 tbsp of all-purpose flour, and a splash of the reserved chicken boiling liquid to form a thin batter. Drizzle the batter from a height into the hot oil. Once golden and crispy, scoop them out and drain.

12. 12

    Prepare the sambal: Heat a small amount of oil in a pan. Sauté the bird's eye chilies and 3 cloves of garlic just until softened and slightly wilted, but not browned.

13. 13

    Transfer the sautéed chilies and garlic to a stone mortar (cobek). Add MSG (optional), chicken stock powder, and the coarsely ground roasted cashews.

14. 14

    Grind the ingredients together using a pestle until a coarse paste forms.

15. 15

    Heat a few tbsp of the chicken frying oil until very hot. Carefully pour the hot oil over the sambal in the mortar. Mix well until the sambal reaches a thick, oily consistency.

16. 16

    To serve, place a piece of fried chicken on the mortar and lightly smash (gepuk) it with the pestle. Top generously with the sambal.

17. 17

    Serve immediately with hot steamed rice, fried tempeh, fried tofu, fresh cucumber slices, and the crispy kremesan bits.

Notes

Using the oil from frying the chicken is essential for the best flavor in the sambal. If the sambal is too spicy, you can increase the amount of ground cashews to mellow the heat.

Nutrition per serving

• Main Dish
• Indonesian
• Spicy
• Fried Chicken
• Lunch
• Dinner