Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)
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Ingredients
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5 cloves garlic, peeled, divided
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3 shallots, divided
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1 ½ inch piece fresh ginger root, peeled and chopped
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1 ½ inch piece galangal, thinly sliced
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½ teaspoon ground coriander
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2 teaspoons salt, divided
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4 chicken thighs
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1 ¼ cups water
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2 salam leaves (substitute with curry leaves)
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3 teaspoons oil, divided, or as needed
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½ tomato
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11 fresh red chile pepper, finely chopped
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4 tablespoons key lime juice, or to taste
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1 teaspoon shrimp paste
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½ teaspoon white sugar
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1 bunch lemon basil (kemangi)
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Combine garlic, 1 shallot, ginger, galangal, coriander, and 1 1/2 teaspoon salt in a mortar and pestle; pound into a paste.
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Combine chicken with the garlic paste, water, and salam leaves in a pot. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
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Meanwhile, heat 2 teaspoons oil in a skillet. Once the chicken is fully boiled, fry the chicken in the skillet until it's golden brown, 5 to 10 minutes.
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For the sambal (chili sauce) heat 1 teaspoon oil in a skillet over medium heat and cook remaining 2 shallots, tomato, and red chiles for 2 minutes. Move to a mortar and pestle and add lime juice, shrimp paste, 1/2 teaspoon salt, sugar, and lemon basil. Pound everything into a paste.
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Place the sambal (chile sauce) at the bottom of a serving plate and place the chicken on top of the dish.