Ayam Dabu-Dabu - Pan-Fried Chicken with Spicy Tomato Salsa

Method7 steps · about 30 min

1. 1

   Step 1: Wash and dry the tomatoes and lime (1). Peel the shallots (100 gram) and remove the chilli stems. Dice the tomatoes and shallots, and slice the chillies thinly.

   Uses 3 Roma tomatoes (Note 1) · 100 gram shallots · 8-10 bird-eye chilies · 1 lime (Note 2)

2. 2

   Step 2: Place tomatoes, shallots, and chilies in a mixing bowl, along with the lime zest, lime juice, and salt (1/2 teaspoon). Stir to mix, cover the bowl, and chill in the fridge.

   Uses prepared tomatoes, shallots, chillies and lime · 1/2 teaspoon salt

3. 3

   Step 3: Keep the covered salsa refrigerated while preparing the chicken. If using cilantro, add it immediately before serving.

   Uses chilled dabu-dabu salsa

4. 4

   Step 4: Sprinkle each side of the chicken breasts (2) with salt and pepper. Lightly dust the chicken with all-purpose flour, and shake off excess all-purpose flour to get a crispy crust.

   Uses 2 skinless boneless chicken breasts, cut each into two halves · salt · pepper · all-purpose flour

5. 5

   Step 5: Heat the olive oil (2 tablespoon) in a frying pan over medium-high heat. Add the coated chicken and cook each side until golden, about 2 minutes per side, continuing until the thickest part reaches 74°C/165°F. Transfer the cooked chicken to a plate.

   Pan-fry chicken: each side until cooked · 2 minUses salted, peppered and flour-dusted chicken halves · 2 tablespoon olive oil

6. 6

   Step 6: Rest pan-fried chicken breasts for 10 minutes, then cut into thin strips.

   Rest chicken · 10 minUses cooked pan-fried chicken

7. 7

   Step 7: Add the optional chopped cilantro (1/4 cup) to the chilled salsa immediately before serving. Arrange the rested chicken strips on a platter and serve with the salsa.

   Uses rested chicken cut into strips · reserved chilled dabu-dabu salsa · 1/4 cup cilantro, chopped (optional)