There are several type of Ayam Percik recipes. Each states offer difference styles and I believe it will be a difference style too for our neighbour Indonesian, Singapore and Brunei. I like to eat it very much and during our time in Dublin, this was one of our top selling menu. Yes, we did run a small business before, selling foods to all Malaysians in Dublin. Among our top selling menu were Nasi Beriani Ayam Madu and Nasi Lemak Ayam Crispy. You might also want to try out our Spicy Grilled Chicken recipe.
Ok, if you like to try, just follow the instruction below. Hope you like it!
Ingredients
1 whole chicken(cut to small pieces)
3 cloves garlic*
1 inch ginger*
Tumeric powder
10-20 dried chillies (blend)
3 shallots*
1 clove garlic*
1/2 inch ginger*
1 pack of coconut milk
2-3 tbs palm.sugar
1 pc asam keping
2 lemon grass
1 teaspoon corn flour
Salt to taste
(*pounded)
How to:
Chicken
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First, cut the chicken into medium size pieces. Marinate it with tuneric powder, salt and pounded garlic & ginger. Rest it for about 15 minutes. Then later, fried it until half cooked and put it aside.
Sauce
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Heat up the cooking oil. When ready, sauté the pounded shallots, ginger and garlic until fragrance. Then add in for about 1-1.5 tbs of blended dried chillies until you can see oil make into surface. Then pour in coconut milk and 1/2 cup of water and mix it well. When it started to bubble up, put in palm sugar and asam keping and mix it. Finally, add in corn flour to thicken the sauce.
Roasted process
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Preheat the oven. Re-arrange the chicken into the roasted tray/caserole. Then pour in some sauce on top of the chickens and roast it for about 30- 45mins. Roll over the chickens after 20-25mins and again, pour some sauce and continue to roast until it cooked. Once ready, it best to be be served with rice and salads.
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