Low Sodium Ayam Penyet
Delight in the vibrant flavors of Southeast Asia with this Low Sodium Ayam Penyet—a healthier twist on the iconic Indonesian smashed chicken dish. Perfectly spiced and tender, this recipe features marinated chicken thighs infused with aromatic lemongrass, turmeric, coriander, ginger, and garlic, then simmered in creamy coconut milk with fragrant bay and kaffir lime leaves. The chicken is gently smashed to achieve its signature texture and served alongside fresh tomato and cucumber wedges for a refreshing contrast. With low-sodium soy sauce and wholesome ingredients, it's a flavorful yet heart-conscious option for lovers of Indonesian cuisine. Easy to prepare in under an hour, this recipe is ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 2 stalks Lemongrass
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 4 cloves Garlic
- 1 inch Ginger
- 4 pieces Shallots
- 3 pieces Red chili peppers
- 3 pieces Candlenuts
- 2 tablespoons Low-sodium soy sauce
- 200 ml Coconut milk
- 1 tablespoon Lime juice
- 4 tablespoons Cooking oil
- 3 leaves Bay leaves
- 4 leaves Kaffir lime leaves
- 1 large Tomato
- 1 Cucumber
- for garnish Fresh coriander
Instructions
Begin by preparing the aromatic paste. In a food processor, blend 4 cloves of garlic, a 1-inch piece of ginger, 4 shallots, 2 stalks of lemongrass (use only the white part), 3 candlenuts, and 3 red chili peppers until smooth. If necessary, add a little water to help blend.
Rinse the chicken thighs under cold water and pat them dry with paper towels.
In a large bowl, combine the blended aromatic paste with 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 2 tablespoons of low-sodium soy sauce, and 1 tablespoon of lime juice. Mix well.
Add the chicken thighs to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes in the refrigerator, or overnight for optimal flavor.
In a large skillet or wok, heat 4 tablespoons of cooking oil over medium heat. Add the marinated chicken thighs, allowing excess marinade to drip off before placing them in the pan.
Cook the chicken for approximately 5 minutes on each side, or until golden brown.
Add 200 ml of coconut milk, 3 bay leaves, and 4 kaffir lime leaves to the skillet. Reduce the heat to low, cover, and let it simmer for 20 minutes, or until the chicken is thoroughly cooked through.
Meanwhile, cut the tomato and cucumber into wedges for serving.
Once the chicken is cooked, remove from the heat and let it cool slightly. Using a meat mallet or the back of a heavy knife, gently smash the chicken to slightly break the fibers, enhancing its texture.
Serve the Ayam Penyet with the tomato and cucumber wedges, and garnish with fresh coriander leaves.
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3555 mg | 155% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 44.6 g | ||
| Protein | 250.5 g | 501% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 383 mg | 29% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 4693 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
