AYAM PERCIK GRILLED

Ayam Percik, literally translated … means ‘Splash Chicken’…why so…I really don’t know but my guess is as follows.

Ayam Percik originated from Kelantan, a state in the Northeast of Peninsular Malaysia bordering Thailand. The chicken pieces (or whole) are marinated in half the sauce and cook over slow open fire. The remaining sauce will then liberally brush onto the chicken to keep it moist and from being charred.

Basting the chicken with the sauce causes the dripping sauce and fat/oil onto the open fire which generates tiny sparkles and splashes of oil. These tiny splashes are known as ’Percik’ (in Malay).

This is my take on Ayam Percik, it is quite laborious but the taste is well worth all the hard work.

Ayam Percik (Malaysian Flame Grilled Chicken)

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4 pieces of Maryland chicken (approximate weight 1.4kg)

Marinate the chicken

½ tablespoon coriander seeds

½ teaspoon fennel seeds

½ tablespoon cumin

½ teaspoon chilli powder

½ teaspoon turmeric

sauce…

1-2 pieces lemongrass (approx 75-100g) – coarsely chopped

1 red onion or 150g in weight – coarsely chopped

15 g garlic

10 dried chillies –washed and soak in hot water

25g fresh turmeric

3 candlenuts

15g galangal

½ cup cooking oil

2 pieces tamarind rind

200ml coconut milk

1/4 cup sugar

Salt to taste

1. Washed and pat dry the chicken pieces.
2. Ground the spices and rub onto the chicken, both side and under the skin.
3. Marinate overnight in the refrigerator. 
4. Cooking the sauce
5. Blend all the spices with 100ml of coconut milk (except tamarind rind) into a smooth paste. 
6. Heat up oil in a saucepan or wok.
7. Add the blended spices into the wok.
8. Keep stirring and cook until fragrant and you are able to see traces of oil known as oil split.
9. Add remaining coconut milk and tamarind rind.
10. Keep stirring until the sauce thickens.
11. Add sugar and salt to taste. Note that the sauce should be creamy, tangy, spicy and sweet.
12. Spread half the sauce onto the marinated chicken, making sure that some goes under the skin too.  
13. Marinate for at least 3 hours. 
14. Pre-heat the oven to 200C
15. Arrange the chicken pieces on baking tray in a single layer.
16. Roast for 40-45 minutes.
17. Then transfer the chicken to the Barbeque pit.
18. Brush the chicken pieces with remaining sauce and cook for another 15-20 minutes in low fire or until the chicken is cooked and slightly charred.
19. Serve with steam rice 

Note: I pre-cooked the chicken in the oven. As much I love the charred sauce but too much burnt/ carbon could be detrimental to our health.

sumber : my resepi.com