Baking & Pastry
Oseng Ayam Peanut Butter
Servings
4 Servings
Time
120 min
Difficulty
Medium
Ingredients
Main Ingredient:
- 500 g chicken breast fillet, diced
Marinade:
- Salt, to taste
- Ground black pepper, to taste
- Lemon juice, to taste
- Light soy sauce, to taste
Spice Paste:
- 2 shallots
- 1 clove garlic
- 2 bird’s eye chilies
- 1 curly red chili
- 1 piece kencur (aromatic ginger)
- Tamarind water, to taste
- Oil, as needed (for blending)
- Water, as needed (for blending)
Peanut Sauce:
- Croner Peanut Butter — 100 g
- Innova Diced Peanuts (lightly ground) — 40 g
- 2 kaffir lime leaves, thinly sliced (vein removed)
- 5 g sweet soy sauce
- 2 g salt
- Oil, as needed (for sautéing)
Sauce Dilution:
- Hot water — as needed
(Ratio: 2 parts sauce : 1 part water)
Instructions
- Marinate the Chicken
Season the chicken with salt, pepper, lemon juice, and light soy sauce. Let marinate for approximately 15 minutes. - Prepare the Spice Paste
Blend all spice paste ingredients using a chopper, adding a little oil and water, until smooth. - Sauté the Spices
Heat oil in a pan and sauté the spice paste until fragrant and fully cooked. Add kaffir lime leaves and mix well. - Add Peanut Ingredients
Add peanut butter and chopped peanuts. Cook over low heat, stirring until the sauce is well combined and releases oil. - Season & Dilute
Add sweet soy sauce and salt, mix well.
Pour in hot water with a 2:1 ratio (water to sauce) and stir until smooth and thick. - Cook the Chicken
Add the marinated chicken and cook until the chicken is fully cooked and the sauce is well absorbed. - Serve
Cook until the desired consistency is reached. Remove from heat and serve warm.
