Low Sodium Ayam Penyet

Discover the irresistible flavors of *Low Sodium Ayam Penyet*, a healthier spin on the classic Indonesian smashed fried chicken dish. This recipe bursts with vibrant Southeast Asian aromas, thanks to a rich blend of lemongrass, turmeric, ginger, and candlenuts combined with creamy coconut milk. By replacing traditional soy sauce with a low-sodium alternative, this dish retains all its savory depth while being kinder to your heart. The tender, marinated chicken is lightly pan-seared before simmering in fragrant spices, resulting in a juicy, flavor-packed centerpiece. Served with fresh cucumber and tomato wedges for contrast and garnished with coriander, this wholesome, low-sodium Ayam Penyet is perfect for weeknight meals or an impressive dinner spread.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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
• 0 for garnish Fresh coriander

Directions

Step 1

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.

Step 2

Rinse the chicken thighs under cold water and pat them dry with paper towels.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Cook the chicken for approximately 5 minutes on each side, or until golden brown.

Step 7

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.

Step 8

Meanwhile, cut the tomato and cucumber into wedges for serving.

Step 9

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.

Step 10

Serve the Ayam Penyet with the tomato and cucumber wedges, and garnish with fresh coriander leaves.

Nutrition Facts

Serving size	(1905.5g)

Amount per serving	% Daily Value*
Calories	2967.4

Total Fat 168.9g	0%
Saturated Fat 39.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 846mg	0%
Sodium 3555.1mg	0%
Total Carbohydrate 113.4g	0%
Dietary Fiber 11.3g	0%
Total Sugars 44.6g
Protein 250.5g	0%

Vitamin D 63IU	0%
Calcium 383.2mg	0%
Iron 26.4mg	0%
Potassium 4692.7mg	0%

*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.

Source of Calories

Fat: 51.1%

Protein: 33.7%

Carbs: 15.2%