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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 10 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 711 kcal
Ön hazırlık
Malzemeler
Malzemeler
- 4 adetchicken thigh, bone-in, skin-on
- 2 yemek kaşığıvegetable oil
spice paste
- 6 adetshallot
- 4 dişgarlic
- 30 gginger, peeled
- 20 ggalangal, peeled
- 2 adetlemongrass, white part only, thinly sliced
- 3 adetred chili, deseeded for less heat
- 1 çay kaşığıturmeric powder
- 0,5 çay kaşığıcumin powder
- 0,5 çay kaşığıcoriander powder
sauce
- 400 mlcoconut milk, full-fat
- 1 yemek kaşığıtamarind paste
- 1 yemek kaşığıpalm sugar, grated
- 0,5 çay kaşığısalt
Ekipman
saucepan · tongs · grill · food processor · blender · basting brush
Hazırlanışı
Adım adım
- 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 3
Sauté the spice paste for 5-7 minutes, stirring frequently, until fragrant and the oil separates.
Yaklaşık 7 dk.
Aşçının notu: Cooking the paste thoroughly helps to develop complex flavors.
- 4
Pour in the coconut milk, then add tamarind paste, palm sugar, and salt.
Yaklaşık 1 dk.
- 5
Bring the sauce to a gentle simmer, stirring occasionally, and cook for 5 minutes until slightly thickened.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 7
Cover the saucepan and simmer for 15-20 minutes, or until the chicken is almost cooked through.
Yaklaşık 20 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: The sauce should be thick enough to cling to the chicken.
- 9
Preheat your grill to medium-high heat. Lightly oil the grill grates.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 14 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Aşçının notu: Best served with steamed white rice.
Porsiyon başına
Besin değerleri
- Kalori
- 711kcal
- Protein
- 43,1g
- Karbonhidrat
- 31g
- Yağ
- 51,1g
- Lif
- 4,4g
- Şeker
- 9,7g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.