Ayam Sambal Matah Bali - Pan Fried Chicken with Balinese Salsa

Method7 steps

1. 1

   Step 1: If using shrimp paste (1 teaspoon), put it in a microwave-safe bowl covered with a microwave-safe plate. Microwave for about 30 seconds until lighter, fragrant and crumbly, cool slightly, and crush finely. If using the alternative 1 tbsp fish sauce, skip toasting and reserve it for the salsa.

   Toast shrimp paste: primary option only · 1 minUses 1 teaspoon terasi/shrimp paste, or 1 tablespoon fish sauce

2. 2

   Step 2: Combine the prepared lemongrass (2) white slices, shallots (150 gram) and chillies with the selected toasted shrimp paste OR reserved fish sauce, the salsa’s ½ tsp salt and juice from the lime (1). Add zest from the same lime if desired.

   Uses 2 lemongrass stalks, tender white parts only, thinly sliced · 150 gram shallots, peeled and washed with drinking water, thinly sliced · 10-15 bird-eye chilies, seeds removed (optional) and thinly sliced · 1/2 teaspoon salt · 1 lime, juice and zest · toasted crushed shrimp paste or reserved alternative fish sauce

3. 3

   Step 3: Heat the 1 tbsp coconut or olive oil until shimmering. Remove the pan from the heat and pour the oil over the prepared salsa. Mix with a spoon, taste, and add a little extra salt or optional sugar only if needed.

   Uses mixed lemongrass, shallot, chilli and lime salsa · 1 tablespoon coconut oil/olive oil · Extra salt to adjust sambal (optional, quantity unspecified) · Sugar to adjust sambal (optional, quantity unspecified)

4. 4

   Step 4: Cut each chicken breast (2) horizontally into two thinner halves. Season with the separate chicken salt and pepper, then dust lightly with all-purpose flour.

   Uses 2 boneless skinless chicken breasts · salt · pepper · all-purpose flour

5. 5

   Step 5: Heat the 2 tbsp olive oil in a frying pan over medium-high heat. Fry the coated chicken until golden and crisp, about 2–3 minutes per side, continuing until the thickest part reaches 74°C/165°F.

   Pan-fry matah chicken: each side · 3 minUses seasoned flour-dusted chicken halves · 2 tablespoon olive oil

6. 6

   Step 6: Rest for 10 minutes after frying to redistribute its juice and making sure the breasts are tender and juicy, then cut into thin strips.

   Rest chicken · 10 minUses cooked pan-fried chicken

7. 7

   Step 7: Mix the rested chicken strips with the prepared sambal matah immediately before serving. Serve with optional ready steamed rice or salad mix.

   Uses rested chicken cut into strips · prepared sambal matah · Ready steamed white rice to serve (optional, quantity unspecified) · Ready salad mix to serve (optional alternative to rice, quantity unspecified)