Ayam percik is a grilled chicken dish that is popular in Malaysia. This flavorful dish is a staple in Malay cuisine and is often served during special occasions such as weddings and religious festivals. In this article, we will explore the origins and ingredients of ayam percik, as well as how to prepare this mouth-watering dish.
Origins of Ayam Percik
The word “percik” in Malay means “splatter,” which refers to the way the marinade is brushed onto the chicken during grilling. Ayam percik originated in the state of Kelantan in northern Malaysia, where it was first served as a traditional dish during weddings and other celebrations. Over time, ayam percik became popular throughout the country, and it is now a beloved dish that can be found in many Malaysian restaurants and homes.
Ingredients of Ayam Percik
Ayam percik is made with a combination of flavorful ingredients that create a rich and aromatic marinade. The main ingredients in the marinade include coconut milk, chili paste, ginger, garlic, lemongrass, and turmeric. These ingredients are mixed together to create a thick paste that is then brushed onto the chicken before grilling.
The chicken used for ayam percik is usually a whole chicken that has been cut into pieces or chicken drumsticks. The chicken is first cleaned and then marinated in the percik paste for several hours to allow the flavours to fully infuse into the meat. The chicken is then grilled over hot coals until it is cooked through and has a smoky charred flavour.
Preparing Ayam Percik
To prepare ayam percik, you will need to gather the following ingredients:
- 1 whole chicken, cut into pieces or 8 chicken drumsticks
- 1 cup coconut milk
- 3 tablespoons chilli paste
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 tablespoons lemongrass paste
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 1 tablespoon sugar
To make the percik paste, mix together the coconut milk, chilli paste, ginger paste, garlic paste, lemongrass paste, turmeric powder, salt, and sugar in a bowl. Stir the mixture until it is well combined and forms a thick paste.
Next, clean the chicken pieces and pat them dry with a paper towel. Place the chicken in a large bowl and pour the percik paste over the chicken. Use your hands to massage the marinade into the chicken, making sure that each piece is coated with the paste. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
When you are ready to grill the chicken, remove it from the refrigerator and let it come to room temperature. Heat a grill or grill pan over medium-high heat. Brush the grill grates with oil to prevent the chicken from sticking.
Place the chicken on the grill and cook for 10-12 minutes on each side or until the chicken is cooked through and has a charred appearance. You can baste the chicken with any remaining percik paste while it is grilling for extra flavour.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving. Ayam percik is traditionally served with steamed rice and a side of vegetables.
Conclusion
Ayam percik is a delicious grilled chicken dish that is popular in Malaysia. This flavorful dish is made with a combination of ingredients such as coconut milk, chilli paste, ginger, garlic, lemongrass, and turmeric. It is easy to prepare and perfect for any special occasion or a family meal. Try making ayam percik at home and enjoy!
Article curated by Lavanyah Magenthiran
