Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 2 stalks lemongrass, bruised
- 1-inch piece of ginger, peeled and sliced
- 4 cloves garlic, peeled
- 2 shallots, peeled
- 1 tbsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 1 cup coconut milk
- 2 tbsp oil
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. In a blender or food processor, blend lemongrass, ginger, garlic, shallots, turmeric powder, salt, and sugar until it forms a paste.
2. In a bowl, mix the paste with coconut milk and oil.
3. Marinate the chicken pieces in the mixture for at least 2 hours, or overnight in the refrigerator.
4. Preheat the grill or oven to medium-high heat.
5. Grill or bake the chicken for 20-25 minutes, turning occasionally, until golden brown and cooked through.
6. Serve hot with rice.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 20-25 minutes
Temperature:
Grill or oven at medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Protein: 22g
Carbohydrates: 8g
Fiber: 2g
Sugar: 3g
Sodium: 450mg
Substitutions for ingredients:
- Lemongrass: Use 1 tbsp of lemongrass paste or 1 tsp of grated lemon zest as a substitute.
- Turmeric powder: Use 1 tbsp of fresh turmeric root, peeled and grated, or 1 tsp of ground cumin as a substitute.
- Coconut milk: Use heavy cream or half-and-half as a substitute.
Variations:
- Add chili paste or chopped chili for a spicier version.
- Use chicken thighs or drumsticks instead of a whole chicken.
- Substitute chicken with beef or lamb.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours to allow the flavors to penetrate the meat.
- If using a grill, oil the grates to prevent sticking.
- Baste the chicken with the marinade while grilling or baking for extra flavor.
Storage instructions:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
Serve the chicken on a bed of rice with a side of steamed vegetables.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed vegetables, such as broccoli or green beans, and a side of rice.
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling or baking until the internal temperature reaches 165°F.
- If the chicken is too dry, baste it with the marinade while grilling or baking.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover chicken in the refrigerator within 2 hours of cooking.
Food history:
Ayam Percik is a traditional Malaysian dish that originated from the state of Kelantan. It is typically made with chicken that is marinated in a mixture of coconut milk and spices, then grilled or roasted.
Flavor profiles:
Ayam Percik has a rich and savory flavor with a hint of sweetness from the coconut milk and a subtle spiciness from the turmeric and lemongrass.
Serving suggestions:
Serve Ayam Percik with a side of rice and steamed vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian