Ayam percik recipe

Nasi lemak and accompaniments:








This well loved Malaysian grilled chicken is first simmered in curry and then grilled in a hot oven. I didn't have a charcoal grill so I used the oven broiler for a similar effect. The chicken was absolutely tender and so flavourful and the gravy was delicious to be mopped up with coconut rice/nasi lemak and other accompaniments such as ikan bilis, hard boiled egg, cucumbers. It's a well balanced meal that can easily feed a family of 4-5. I am definitely going to make this recipe again.

Recipe adapted from Chef Wan's Spicy Grilled Chicken/Ayam Panggang Percik

Ingredients:

1 litre / 32 fl oz / 4 cups coconut Cream (Santan Pekat) (I used 650ml)
1 kg / 2 lb 3 oz Chicken, cleaned and halved lengthwise (mine was 1.075kg, I marinated it also with 1/4 tsp salt, 2 tsp sugar, few grinds of pepper and 2 tbsp soy sauce)
2 Lemongrass (Serai), bruised
½ tsp Turmeric Leaves, finely sliced
1 Tbsp Cumin Powder
1 Tbsp minced Garlic (I used 1 bulb)
1 Tbsp minced Ginger (I used about 3 tbsp)
1 cup water
2 Tbsp Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain (I used about 3 tbsp extra assam jawa)
Salt to taste (about 1 3/4 tsp, also added about 3 tbsp soy sauce)
Sugar to taste ( used about 4tbsp)
(I also added 2 cubes chicken stock)

Spice Paste Ingredients: - to be Finely Grounded

2 Tbsp dried Chili Paste (Sambal Cili Kering) – soften 6 dried Chilies in hot water, drain, and blend (I used 21 dried red chillies)
4 Shallots (Red Onion), peeled (275g shallots to thicken sauce)
3 Garlic cloves, peeled (1 bulb)
2.5 cm / 1 inch Ginger, peeled
6 cm / 2½ inches Galangal (Lengkuas or Blue Ginger), peeled, sliced and bruised
3 Lemongrass (Serai), sliced
10 Candlenuts
1 tsp Fenugreek Seeds
2.5 cm / 1 inch Turmeric, peeled
2 tbsp belacan, toasted (I added this)


Method (I differed slightly from the original recipe):
Marinade Chicken with minced Ginger, minced Garlic, salt, pepper, sugar and soy sauce for 1 hour.

Heat oil on medium heat and fry Spice Paste in a large pot until fragrant, about 15 mins or till oil separates from rempah.

Add in Chicken, Lemongrass, Cumin Powder, Turmeric Leaves, and Tamarind Juice and increase heat to medium, and stir until well coated. Cook chicken, stirring and turning occasionally for about 10 mins.

Add in Coconut milk. Stir through simmer for 30 minutes or until gravy thickens, stir frequently.

Add a little water to prevent sticking, but liquid level in the pot should always be as low as possible.

Remove Chicken from Gravy and charcoal or oven, and grill(broil) it for 10 minutes, basting frequently with Gravy from the pot.

Place Grilled Chicken on a serving plate.

Return pot to the stove and lower the temperature of the remaining Gravy to medium-low heat, stirring constantly, until it thickens.

When the Gravy is ready, remove from the heat and spoon over Chicken.

Garnish as desired with Turmeric Leaves and serve immediately.