U8B+-++Ayam+Percik

 AYAM PERCIK @ GRILLED CHICKEN WITH COCONUT SAUCE    **History of Ayam Percik**  Ayam percik is known as grilled chicken with coconut sauce. It is eaten with white rice in major family dishes and is served during feasts.Grilled chicken with coconut sauce was first introduced in Kelantan. It is also known as ayam golek. In some states, ayam percik is grilled marinated chicken basted with a spiced coconut milk gravy. Some states cook it differently. As in Kelantan, the gravy for this dish is in white colour but most of the people in Peninsular Malaysia cook the dish with orange colour. In the older days, the women cooked the dish using wood-fire stove. In today's world, most of the women use Pemanggang Ajai on gas stove. How convenient!

If you seek to venture into the world of ayam percik wonders, do visit these few famous places for an irresistible ayam percik.


 * 1) Restoren Cherita SKVE/Putrajaya
 * 2) Yati Ayam Percik Kota Bharu

**Ingredients** Serves: 10
 * 8 chicken thighs
 * 1 1/2 in ginger
 * 1/2 cup shallots
 * 3/4 cup thin coconut milk
 * 2 cardamons
 * 2 cloves
 * 3 cups thick coconut milk
 * 1/2 tsp tamarind juice
 * <span style="display: block; font-family: Arial,Helvetica,sans-serif; text-align: justify;">2 tsp chilli paste
 * <span style="display: block; font-family: Arial,Helvetica,sans-serif; text-align: justify;">salt and pepper to taste
 * <span style="display: block; font-family: Arial,Helvetica,sans-serif; text-align: justify;">a pinch of sugar


 * Directions**

<span style="display: block; font-family: Arial,Helvetica,sans-serif; text-align: justify;">Prep:10min › Cook:50min › Extra time:1hr marinating › Ready in:2hr
 * 1) <span style="display: block; font-family: Arial,Helvetica,sans-serif; text-align: justify;">Put shallots and ginger in blender and grind until fine. Marinate chicken thighs in this paste for about 1 hour.
 * 2) <span style="display: block; font-family: Arial,Helvetica,sans-serif; text-align: justify;">Put marinated chicken thighs in a pot and pour thin coconut milk over it. Add the cardamon and cloves and cook over medium heat until chicken is partly cook, about 15 minutes.
 * 3) <span style="display: block; font-family: Arial,Helvetica,sans-serif; text-align: justify;">Take the chicken out of the pot, reserving the sauce in pot and place on baking tray and cook under the oven grill (broiler) at medium heat.
 * 4) <span style="display: block; font-family: Arial,Helvetica,sans-serif; text-align: justify;">Discard the cardamon and cloves and add tamarind juice, chilli paste, thick coconut milk into the pot and stir. Season with salt, pepper and sugar and cook until it thickens. Stir continuously.
 * 5) <span style="display: block; font-family: Arial,Helvetica,sans-serif; text-align: justify;">When the sauce thickens, ladle the sauce over the chicken and return to grill. Cook until the sauce begins to dry up a little then turn the chicken and ladle sauce over and cook again. Repeat this process of coating the chicken with the sauce about 4 times until chicken is cooked through. Serve with Nasi Kerabu

To see how the dish is prepared check out these links!

Ayam Percik Kelantan Style Ayam Percik With Nuts Gravy

Prepared by : Razwa - Aisyah - Salihah - Syafia