Ingredients with Measurements:
- 2 cups of rice
- 4 cups of water
- 1 whole chicken, cut into pieces
- 1 cup of coconut milk
- 2 tablespoons of tamarind paste
- 2 tablespoons of brown sugar
- 1 tablespoon of salt
- 1 tablespoon of turmeric powder
- 1 tablespoon of chili powder
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 tablespoons of vegetable oil
- 1 cucumber, sliced
- 1 red onion, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. Rinse the rice and cook it with water in a rice cooker or pot until fully cooked.
2. In a bowl, mix together coconut milk, tamarind paste, brown sugar, salt, turmeric powder, and chili powder.
3. Marinate the chicken pieces in the mixture for at least 30 minutes.
4. Preheat the grill or oven to 180°C.
5. Grill or bake the chicken pieces for 20-25 minutes until fully cooked and slightly charred.
6. In a pan, heat vegetable oil and sauté the lemongrass and kaffir lime leaves until fragrant.
7. Add the cooked rice to the pan and mix well with the lemongrass and kaffir lime leaves.
8. Serve the rice with the grilled chicken, sliced cucumber, sliced red onion, and lime wedges.
- Time:
Preparation time: 40 minutes
- Cooking time: 25 minutes
Temperature:
- Grill or oven: 180°C
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 600
- Fat: 25g
- Carbohydrates: 60g
- Protein: 30g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice.
- Brown sugar can be substituted with palm sugar or honey.
- Chicken can be substituted with beef or lamb.
Variations:
- Add chopped peanuts or fried shallots as a topping for the rice.
- Use different types of rice, such as jasmine or basmati.
- Add vegetables such as carrots or green beans to the rice.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to fully penetrate.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Use leftover rice for a quicker preparation time.
Storage instructions:
- Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the oven or microwave until heated through.
- Reheat the rice in a pan with a little bit of water until heated through.
Presentation ideas:
- Serve the rice on a platter with the grilled chicken on top and the sliced cucumber and red onion on the side.
Garnishes:
- Chopped peanuts or fried shallots.
Pairings:
- Serve with a side of sambal or chili sauce.
Suggested side dishes:
- Acar (pickled vegetables)
- Keropok (crackers)
Troubleshooting advice:
- If the chicken is not fully cooked, continue grilling or baking until the internal temperature reaches 75°C.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked.
Food history:
- Nasi Ayam Percik is a traditional Malaysian dish that originated from the state of Kelantan.
Flavor profiles:
- Savory, sweet, and spicy.
Serving suggestions:
- Serve hot with a side of sambal or chili sauce.
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