I have been eyeing on Ayam Percik recipe for quite long. Ever since I saw Ayam Percik of Lena aka Frozen Wings during MFF Terengganu I knew I going to cook. But at last I can't make it. So this time not going to miss Kelantan version of Ayam Percik :D
Whenever I visit my MIL in Seremban I will buy Ayam Percik from AYAMAS (no branch in Kuching). Love the spices on the grilled chicken. However during my last visit I found that the quality of their chicken is not as good as few years back. The chicken meat is dry and not so fragrant.
Since I love Ayam Percik I should cook it and eat anytime I want. After looking at Kelly Siew Kelantan version Ayam Percik, I notice that it is easy and less preparation compare to Terengganu version. Without much delay I gather the ingredients and cook it for my family lunch. Wow! The coconut milk and spices used indeed make this grilled chicken very flavourful! My hubby and myself enjoy it very much! How I wish my kids can have it too (they can't take any heat :D). I shall try out Terengganu version one day. And no more take away from AYAMAS in future :D
Serve Ayam Percik with rice, fragrant coconut
gravy from grilled chicken and coriander as salad by the side. Since the heat is mild, 'Siok' with
added chili padi in the gravy. Can’t wait to cook again!Adapted and slightly modified from Kelly Siew Cooks
Ayam Percik Kelantan Ingredients:
(A) 2 chicken maryland (thighs with drumsticks)
200ml coconut milk
3 cardamoms
3 cloves
1 stalk lemongrass, bruised
1 tablespoon tamarind paste
1 teaspoon salt
½ teaspoon white pepper
1 teaspoon sugar
1 teaspoon potato starch mixed with water(omit)
(B) Spice paste
3 cloves garlic
1 thumb sized ginger
3 shallots
3-4 dried chili, soaked and drained
1 stalk lemongrass ½ cup water
Methods: 1. Preparing spice paste by adding ingredients (B) into blender. Grind till fine paste. Adding into wok/pot together with chicken maryland and marinate for at least ½ hour. *Using the same wok/pot for marinating and cooking as well. Less cleaning :P
2. Pour half the coconut milk over marinated chicken. Add cardamom, cloves and lemongrass. Cook over medium heat until chicken is partly cooked, about 20 minutes. Season with tamarind paste, salt, pepper and sugar halfway through.
3. Remove the chicken, reserving the coconut milk gravy in the wok/pot. Discard the cardamom and cloves from the gravy. Add the rest of coconut milk and the potato starch mix (if using). Simmer until thick. Taste for seasoning. Turn off the heat and leave aside.
4. Place the chicken (skin facing up) on lined baking tray. Ladle 2-3 spoons of gravy on chicken. Cook under oven grill (broiler) at medium heat for 7-8 minutes. Again ladle gravy on chicken and continue grill till chicken is golden brown and cooked well. Serve!
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