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.
Оригінальний рецепт від Forkin
- Загальний час
- 1 год 10 хв
- Порції
- 4
- Складність
- Середньо
- На порцію
- 711 kcal
Підготовка
Інгредієнти
Інгредієнти
- 4 шт.chicken thigh, bone-in, skin-on
- 2 ст. л.vegetable oil
spice paste
- 6 шт.shallot
- 4 зубчикgarlic
- 30 gginger, peeled
- 20 ggalangal, peeled
- 2 шт.lemongrass, white part only, thinly sliced
- 3 шт.red chili, deseeded for less heat
- 1 ч. л.turmeric powder
- 0,5 ч. л.cumin powder
- 0,5 ч. л.coriander powder
sauce
- 400 mlcoconut milk, full-fat
- 1 ст. л.tamarind paste
- 1 ст. л.palm sugar, grated
- 0,5 ч. л.salt
Приладдя
saucepan · tongs · grill · food processor · blender · basting brush
Спосіб приготування
Крок за кроком
- 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.
Близько 5 хв
Примітка кухаря: 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.
Близько 1 хв
- 3
Sauté the spice paste for 5-7 minutes, stirring frequently, until fragrant and the oil separates.
Близько 7 хв
Примітка кухаря: Cooking the paste thoroughly helps to develop complex flavors.
- 4
Pour in the coconut milk, then add tamarind paste, palm sugar, and salt.
Близько 1 хв
- 5
Bring the sauce to a gentle simmer, stirring occasionally, and cook for 5 minutes until slightly thickened.
Близько 5 хв
Примітка кухаря: 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.
Близько 1 хв
- 7
Cover the saucepan and simmer for 15-20 minutes, or until the chicken is almost cooked through.
Близько 20 хв
Примітка кухаря: 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.
Близько 10 хв
Примітка кухаря: The sauce should be thick enough to cling to the chicken.
- 9
Preheat your grill to medium-high heat. Lightly oil the grill grates.
Близько 5 хв
Примітка кухаря: 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.
Близько 14 хв
Примітка кухаря: 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.
Близько 5 хв
Примітка кухаря: 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.
Примітка кухаря: Best served with steamed white rice.
На порцію
Харчова цінність
- Калорії
- 711kcal
- Білки
- 43,1g
- Вуглеводи
- 31g
- Жири
- 51,1g
- Клітковина
- 4,4g
- Цукри
- 9,7g
Розраховано за кількістю інгредієнтів у рецепті. Значення можуть відрізнятися залежно від брендів і замін.
Правильне зберігання
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.