{"id":27325,"date":"2022-07-27T08:53:00","date_gmt":"2022-07-27T00:53:00","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=27325"},"modified":"2024-03-05T15:45:52","modified_gmt":"2024-03-05T07:45:52","slug":"ayam-percik","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/ayam-percik\/","title":{"rendered":"Ayam percik (Malaysian-style spicy roast chicken)"},"content":{"rendered":"\n

Today, I will share one of the classic Malaysian recipes- ayam percik.<\/p>\n\n\n\n

It is chicken chunks marinated with a myriad of local spices, then cooked in coconut cream, followed by grilling to perfection. It is a popular dish, especially during the festive season, and is widely available at the Ramadan bazaar.<\/p>\n\n\n\n

The unique taste is derived from the combination of the local spices (lemongrass, turmeric, etc. ) plus loads of coconut cream.<\/p>\n\n\n\n

There are two types of ayam percik Kelantan, the white and red ayam percik. I will make the red version, which is spicier.<\/p>\n\n\n\n

Not sure how to prepare ayam percik, but want to try it? Here is the tested recipe prepared with the oven. The classic method is to grill the chicken over charcoal, but the oven method is convenient for every household.<\/p>\n\n\n\n

\"Spicy<\/figure>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

Note:<\/strong> The name ayam percik could have been derived from the gravy that sputtered while being grilled on the open flame and the thickened basting liquid splashed on the chicken halfway through roasting. (Percik means to splash or splutter in Malay).<\/p>\n\n\n\n

How to make ayam percik Kelantan<\/h2>\n\n\n\n

The preparation involved marinating the chicken, and cooking it in the spiced gravy until nearly cooked, then roasting it in the oven. Here are the detailed steps.<\/p>\n\n\n\n

A. Marinate the chicken<\/h2>\n\n\n\n

The first step is to marinate the chicken pieces. You can use any chicken parts, but I prefer chicken thighs and drumsticks, which are best for ayam percik. You can also use chicken breasts if you prefer boneless.<\/p>\n\n\n\n

    \n
  1. Make a few shallow cuts at the thickest part of the meat to let the marinade penetrate effectively into the chicken pieces.<\/li>\n\n\n\n
  2. Rub the salt and turmeric powder<\/a> into the chicken meat and rest for half a day to let the flavor penetrate the meat.<\/li>\n<\/ol>\n\n\n\n
    \"Spicy<\/figure>\n\n\n\n

    B. Prepare the ayam percik paste<\/h2>\n\n\n\n
      \n
    1. Cut the dried chilies<\/a> into short sections, remove the seeds, and soak them in hot water until they become soft. To simplify the cooking process, you can also purchase the ready-made chili paste (which is called chili boh in Malaysia and is available in the wet markets or grocery stores.)<\/li>\n\n\n\n
    2. Rough chop the garlic, ginger, fresh turmeric, and onion.<\/li>\n\n\n\n
    3. Blend all the ingredients with the food processor<\/a> or blender<\/a> with water to facilitate blending. Blend the ingredients until it becomes a thick and smooth paste.<\/li>\n<\/ol>\n\n\n\n

      Note:<\/h4>\n\n\n\n

      If you do not have fresh turmeric, use turmeric powder as a substitute.<\/p>\n\n\n\n

      C. Cook the chicken in the sauce<\/h2>\n\n\n\n

      The classic preparation method is to grill the chicken over an open fire after marinating. However, this method will take longer, so some cooks prefer to simmer the chicken in the gravy before grilling to save time.  This method is handy when preparing large quantities for a function.<\/p>\n\n\n\n

      My version is to cook it in the gravy first, then grill it. The gravy is then thickened and drizzled on the chicken before being served.<\/p>\n\n\n\n

      Prepare the lemongrass, tamarind juice, and palm sugar<\/h4>\n\n\n\n
        \n
      1. Remove the outer sheath of the lemongrass <\/a>and chop off the green section and the part near the root. The remaining part is the bulb of the lemongrass that is to be used to marinate the chicken. Bash the lemongrass with the blade of the cleaver and set it aside. We will use the lemongrass to cook the chicken later.<\/li>\n\n\n\n
      2. To prepare the tamarind juice, soak one tablespoon of tamarind pulp (asam Jawa) in hot water for ten minutes, then remove the pulp and seeds. Keep the juice for use in the subsequent step.<\/li>\n\n\n\n
      3. Shred some palm sugar<\/a> for cooking the chicken.<\/li>\n<\/ol>\n\n\n\n

        Cook the chicken<\/h4>\n\n\n\n
          \n
        1. Place the spice paste (prepared in section B) in a large skillet<\/a> or wok. Cook it with some vegetable oil over low to medium heat until it thickens and changes color to slightly red.<\/li>\n\n\n\n
        2. Add the coconut cream<\/a>, coriander powder, palm sugar, and salt and simmer over low heat.<\/li>\n\n\n\n
        3. Include the bashed lemongrass.<\/li>\n\n\n\n
        4. Add the chicken to the sauce. Add more water to braise the chicken over medium heat for about ten to fifteen minutes until the liquids thicken and the chicken pieces are almost cooked.<\/li>\n\n\n\n
        5. Remove the chicken pieces from the ayam percik sauce.<\/li>\n\n\n\n
        6. Add the tamarind juice and more coconut cream, then continue cooking the sauce over low heat until it is reduced to become a thick gravy.<\/li>\n<\/ol>\n\n\n\n

          Note:<\/h4>\n\n\n\n