Ayam Percik is one of the most delicious chicken which can be eaten as they are or with white rice. However, it is only easily available during Ramadan. Thus, to be able to enjoy it more often I took it upon myself to learn how to make it. The ingredients used are very easily available. The process of making it is also very simple. The result tasted exactly as those that we bought from the sellers. Nowadays, I just make it whenever my family requests for it.
Ingredients:
- 1 chicken about 1.8 kg, cut into 4 parts
- 336 g red onions (4 pieces)
- 59 g lemongrass (3 stalks)
- 33 g garlic(7 cloves)
- 1/2 inch ginger
- 1 tsp salt, or to taste
- 2 tsp chili flakes or chili powder
- 1/2 tsp coriander powder
- 2 tsp turmeric powder
- 1 tbsp sugar
- 250 ml santan or coconut milk
Method:
- Wash chicken and set aside to dry.
- Add red onions, lemongrass, garlic and ginger to a blender. Blend till they form a fine paste.
- Add salt, chili flakes or chili powder, coriander powder and turmeric powder to the paste. Mix till all the ingredients are well incorporated.
- Keep half of the mixture* for later use.
- Rub the chicken parts with sugar.
- Add half of the mixture to the chicken parts. Rub all the parts with this mixture. Leave overnight in the fridge.
- Next day, take out the marinated chicken parts from the fridge and let them come down to room temperature. (If you do not wish to marinate the chicken parts overnight, then it is better to marinate them for at least 4 hours.)
- Meanwhile, add the balance half of the mixture* to a non-stick pan. Add the santan to the pan and cook them till the santan mixture is aromatic.
- Air fry or bake the chicken parts at 240 deg C for 30 minutes. Turn the parts over midway through air frying or baking.
- Spread the santan mixture on top of the chicken parts and air fry or bake for a further 10 minutes.
- Serve with white rice.
