Ayam Percik | FOTILE Kitchen Appliances Malaysia

Ingredients A

Lemongrass, chopped

200 gm

Garlic, crushed

40 gm

Dried chilies, soaked

20 gm

Candle nuts, crushed

12 gm

Ginger, sliced

20 gm

Shallots, sliced

200 gm

Turmeric, ground

12 gm

Ingredients B

Cooking oil

180 ml

Sugar

15 gm

Salt

20 gm

Chicken stock

150 gm

Tomato sauce

60 gm

Coconut milk

900 gm

10 pieces of chicken leg, halved and marinated with salt & pepper

Method

Blend ingredients A until fine with some water.
In a pan, heat oil and sauté the blended ingredients until fragrant. Season with salt and sugar.
Add in ingredients B and adjust seasoning if necessary.
Then, grill chicken thigh in the preheated oven at 180C for 12 to 15 mins in the oven until half cooked and stir in percik sauce.
Continue to cook for another 10 – 15 mins.
Serve with rice and ulam on the side.

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