Grilled Spicy Chicken
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About the Dish | |
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Ayam Percik Ayam Percik is the superstar of Pasar Malam (night market) food. Percik means splash in Malay and as the chicken is being grilled, the cook will often splash or baste some of the gravy unto the chicken for a smokey coconut taste. It is best served with some of the gravy on top of the finished grilled chicken. |
Serving: 4-6 people
| Ingredients | Ingredients to be ground (Chicken seasoning) |
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½ tsp dried shrimp paste (belacan) |
3 sliced green chilies |
| Ingredients to be ground (Grilling Gravy) | |
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6 dried chilies, soaked into warm water |
Direction:
- The chicken pieces must be seasoned with ground chicken seasoning. Add in salt and marinate it for 1 hour.
- Put in coconut milk, rice flour, ground ingredients (grilling gravy) into cooking pot and also add in tamarind juice. Bring to a slow boil.
- Add in sugar and salt to taste and keep stirring over a low heat for 5 minutes until the gravy is thickened.
- The marinated chicken will be grilled by dipping the chicken into gravy. The chicken is ready to be grill on an over-glowing charcoal grill.
- Frequently baste the chicken with the gravy while grilling; this takes about 10 minutes to be cooked.
