Ayam Percik

Name: How to cook Ayam Percik - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 servings to go with rice
Cuisine: Us

Introduce

Chef :

Gerald Tan

Ayam Percik

Made this ayam percik to go with the quinoa ulam I had made. Ayam percik is essentially a Malaysian grilled chicken. I used the marinade for the chicken to turn it into a drizzle for the grilled chicken.

Ingredient

Food ration :

4-5 servings to go with rice

Cooking time :

45 mis

chicken thighs

4 tsp

turmeric powder

pearl onions or shallots

6 cloves

garlic

1/2 inch

ginger

1/2 inch

galangal (or extra ginger as a substitute)

3 tbsp

tomato paste

3 tbsp

cooking oil

3 stalks

lemongrass (bruised)

3/4 cup

water

200 ml

coconut milk (santan)

Cooking instructions

* Step 1

Rub the chicken with salt and turmeric powder. Set aside.

* Step 2

Blend the shallots, garlic, ginger, galangal, tomato paste, dried chillies and cooking oil to form a paste.

* Step 3

Fry the paste in a wok until the sauce splits (pecah minyak). I wait till I sneeze then I know it's ready.

* Step 4

Add in the lemongrass stalks to the wok and fry for a little while.

* Step 5

Add in the water, coconut milk and the chicken. Give everything a good stir and leave it to simmer.

* Step 6

Meanwhile, heat a griddle pan on maximum heat over the stove. You can also use an oven grill.

* Step 7

When the chicken is about half-way cooked, take the chicken thighs out of the wok and grill them on the griddle pan. Drizzle some sauce on the chicken as you are grilling them. About 3 mins on each side should be enough to cook the chicken and get a nice char.