Time: 25 minutes.
The ayam percik is always accompanied with Ramadhan songs. Commonly found in the Ramadhan bazaar, it usually took me some time to queue up for this extraordinary spiced chicken. Ayam percik is translated into “splashing chicken” in English. This is because gravies that are splashing all over the place, giving out a tempting hiss-ing sound as they are being grilled. The aroma given out by the combination of lemongrass and coconut milk would definitely attract neighbours to your doorstep.
The authentic ayam percik have the signature char-grilled effect as it is usually grilled directly on charcoal-ed flame. Therefore, it is more advisable to use a grill, but a frying pan would also suffice. It is true we keep this recipe compact and simplified, but rest assure, the taste remains as authentic as any Malaysian would agree.
- 1 large chicken thigh
- 1 piece of asam (Alternative: 1 tbs tamarind juice)
- 2 tbs chilli paste (cili kisar)
- 3 cloves of garlic
- 1.5 tsp of blended lemongrass
- 2 medium onions, cut into smaller pieces
- 100 ml water
- 200 ml coconut milk (Alternative: Milk)
- 1 tsp salt
- 1 tbs gula melaka (Alternative: brown sugar)
1. Steam the chicken using a steamer until it loses it raw colour for about 5-8 minutes. This is to ensure the entire chicken could be cook quickly. Alternatively, you may add in 100 ml water into a lidded-wok and boil it for 5-8 minutes if you do not have a steamer.
2. Blend the onions and garlic with some water. Pour them into a pan, together with the cili kisar, coconut milk and tamarind juice. Simmer over medium-low heat for 10-15 minutes until it thickens, usually after two-third of the sauce evaporated. Add in salt and gula melaka. Mix well.
Run out of spices? Fear not! Click here to learn more about ingredient substitutes!
3. Carefully coat the chicken with a generous amount of sauce and put it into a pre-heated grill. Set it on medium heat and start grilling for around 7 minutes on each sides until you see the char-grilled effect. Apply more sauce directly on top of the chicken occasionally to allow maximum flavour.
4. Take out the chicken when it’s done and collect the chicken oil (all the goodness in it!) Slightly saute the remaining sauce with the collected oil and pour them on to your ayam percik. And presto! Your ayam percik is done!
The ayam percik could be eaten by its own (what I did all the time!) or serve with steamed rice. Highly recommend to also eat this with some sliced red onions and cucumbers. They go really well with the sauce.
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