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.
En original oppskrift av Forkin
- Total tid
- 1 t 10 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 711 kcal
Forberedelser
Ingredienser
Ingredienser
- 4 stk.chicken thigh, bone-in, skin-on
- 2 ssvegetable oil
spice paste
- 6 stk.shallot
- 4 feddgarlic
- 30 gginger, peeled
- 20 ggalangal, peeled
- 2 stk.lemongrass, white part only, thinly sliced
- 3 stk.red chili, deseeded for less heat
- 1 tsturmeric powder
- 0,5 tscumin powder
- 0,5 tscoriander powder
sauce
- 400 mlcoconut milk, full-fat
- 1 sstamarind paste
- 1 sspalm sugar, grated
- 0,5 tssalt
Utstyr
saucepan · tongs · grill · food processor · blender · basting brush
Fremgangsmåte
Trinn for trinn
- 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 1 min
- 3
Sauté the spice paste for 5-7 minutes, stirring frequently, until fragrant and the oil separates.
Omtrent 7 min
Kokkens tips: Cooking the paste thoroughly helps to develop complex flavors.
- 4
Pour in the coconut milk, then add tamarind paste, palm sugar, and salt.
Omtrent 1 min
- 5
Bring the sauce to a gentle simmer, stirring occasionally, and cook for 5 minutes until slightly thickened.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 1 min
- 7
Cover the saucepan and simmer for 15-20 minutes, or until the chicken is almost cooked through.
Omtrent 20 min
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: The sauce should be thick enough to cling to the chicken.
- 9
Preheat your grill to medium-high heat. Lightly oil the grill grates.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 14 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Kokkens tips: Best served with steamed white rice.
Per porsjon
Næringsinnhold
- Kalorier
- 711kcal
- Protein
- 43,1g
- Karbohydrater
- 31g
- Fett
- 51,1g
- Fiber
- 4,4g
- Sukker
- 9,7g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.