Ayam Percik
Ayam Percik is a traditional Malaysian grilled chicken dish, marinated in a rich, spicy, and creamy coconut milk sauce. The chicken is basted continuously with the sauce as it cooks, resulting in tender, flavorful meat with a beautifully charred exterior. It's a popular dish often served with rice.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 1 h 10 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 711 kcal
Priprema
Sastojci
Sastojci
- 4 komchicken thigh, bone-in, skin-on
- 2 žlicavegetable oil
spice paste
- 6 komshallot
- 4 češanjgarlic
- 30 gginger, peeled
- 20 ggalangal, peeled
- 2 komlemongrass, white part only, thinly sliced
- 3 komred chili, deseeded for less heat
- 1 žličicaturmeric powder
- 0,5 žličicacumin powder
- 0,5 žličicacoriander powder
sauce
- 400 mlcoconut milk, full-fat
- 1 žlicatamarind paste
- 1 žlicapalm sugar, grated
- 0,5 žličicasalt
Oprema
saucepan · tongs · grill · food processor · blender · basting brush
Postupak
Korak po korak
- 1
Prepare the spice paste: Combine shallot, garlic, ginger, galangal, lemongrass, red chili, turmeric powder, cumin powder, and coriander powder in a blender or food processor.
Oko 5 min
Napomena kuhara: Add a tablespoon of water if needed to help blend into a smooth paste.
- 2
Heat vegetable oil in a saucepan over medium heat, then add the prepared spice paste.
Oko 1 min
- 3
Sauté the spice paste for 5-7 minutes, stirring frequently, until fragrant and the oil separates.
Oko 7 min
Napomena kuhara: Cooking the paste thoroughly helps to develop complex flavors.
- 4
Pour in the coconut milk, then add tamarind paste, palm sugar, and salt.
Oko 1 min
- 5
Bring the sauce to a gentle simmer, stirring occasionally, and cook for 5 minutes until slightly thickened.
Oko 5 min
Napomena kuhara: Ensure the heat is not too high to prevent the coconut milk from curdling.
- 6
Add the chicken thighs to the simmering sauce, ensuring they are mostly submerged.
Oko 1 min
- 7
Cover the saucepan and simmer for 15-20 minutes, or until the chicken is almost cooked through.
Oko 20 min
Napomena kuhara: This step tenderizes the chicken and infuses it with flavor.
- 8
Remove the chicken from the sauce and set it aside. Continue to simmer the remaining sauce for another 5-10 minutes until it thickens to a basting consistency.
Oko 10 min
Napomena kuhara: The sauce should be thick enough to cling to the chicken.
- 9
Preheat your grill to medium-high heat. Lightly oil the grill grates.
Oko 5 min
Napomena kuhara: You can also use an oven broiler or a grill pan.
- 10
Place the chicken thighs on the preheated grill and cook for 5-7 minutes per side, basting frequently with the thickened percik sauce.
Oko 14 min
Napomena kuhara: Basting often is key to building layers of flavor and preventing the chicken from drying out.
- 11
Continue grilling and basting until the chicken is beautifully charred, fully cooked, and tender.
Oko 5 min
Napomena kuhara: The internal temperature of the chicken should reach 74°C (165°F).
- 12
Serve the Ayam Percik immediately with any remaining percik sauce drizzled over the top.
Napomena kuhara: Best served with steamed white rice.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 711kcal
- Bjelančevine
- 43,1g
- Ugljikohidrati
- 31g
- Masti
- 51,1g
- Vlakna
- 4,4g
- Šećeri
- 9,7g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
Store leftover Ayam Percik in an airtight container in the refrigerator.
Reheat in a microwave or oven until warmed through. You can add a splash of water or coconut milk to the sauce if it has thickened too much.