Ayam Percik

Method7 steps · about 2 hr 10 min

1. 1

   Step 1: Combine all the grated 2.5 cm ginger piece, ½ tablespoon turmeric powder and the distinct 1 teaspoon marinade salt. Rub over all four chicken thighs and refrigerate while preparing the remaining ingredients. No fixed marinating interval is required.

   Uses 1 piece fresh ginger, 2.5 cm long, grated · 0.5 tbsp turmeric powder · 1 teaspoon salt for chicken marinade · 4 chicken thigh(s)

   
2. 2

   Step 2: Bring the separate steamer water to a boil beneath a heatproof plate. Steam all the marinated thighs covered, initially for 15 minutes; continue as needed until the thickest part of each thigh reaches 74°C (165°F), avoiding the bone. Keep the cooked thighs covered and use them promptly in step 6 while preparing the sauce.

   Initial chicken steaming: 15 minutes · 15 minUses Separate water for the steamer; keep below the chicken plate · Marinated chicken thighs

   
3. 3

   Step 3: Blend all seven shallots, two garlic cloves, 1½ tablespoons dried shrimp paste and the white parts of the two blending lemongrass stalks to a smooth paste. Keep the separate bruised sauce stalks for step 5.

   Uses 7 shallot(s) · 2 garlic cloves · 1½ tablespoons dried shrimp paste · White parts of 2 lemongrass stalks for blending

   
4. 4

   Step 4: Use a non-stick pan, or add a little of the optional oil if needed. Cook all 3 tablespoons ready cili boh over medium-low heat for 1–2 minutes. Add the complete blended aromatic paste from step 3 and cook over low heat for 15 minutes, stirring continuously. Then stir in all 2 cups coconut milk.

   Cook blended aromatics: 15 minutes · 15 minUses Oil only if needed for a pan without a non-stick surface · 3 tablespoons ready dried-chilli paste (cili boh) · Blended shallot, garlic, shrimp-paste and lemongrass aromatics · 2 cups coconut milk

   
5. 5

   Step 5: Add the separate two bruised lemongrass stalks, ½ tablespoon sauce salt, 3 tablespoons sugar and 1 tablespoon tamarind paste to the coconut sauce. Stir over low heat for another 15 minutes, until thick enough to coat the back of a spoon.

   Thicken coconut sauce: 15 minutes · 15 minUses Cooked chilli and aromatic coconut sauce · 2 separate lemongrass stalks, bruised, for sauce infusion · ½ tablespoon salt for coconut sauce · 3 tbsp sugar · 1 tbsp tamarind paste

   
6. 6

   Step 6: Heat the oven to 200°C. Put all the cooked steamed thighs into the thickened sauce and simmer for 5 minutes. Lift the sauce-coated chicken onto a lined baking tray, leaving the rest of the sauce in the pan. Simmer that remaining sauce for a further 5 minutes, then turn off the heat and remove the two whole bruised lemongrass stalks. Reserve this sauce for serving.

   Simmer chicken in sauce: 5 minutes · 5 minUses Cooked steamed chicken thighs · Thickened coconut-chilli sauce with whole lemongrass

   
7. 7

   Step 7: Bake the four sauce-coated thighs at 200°C for about 30 minutes, until browned; each thigh must still be thoroughly cooked at 74°C (165°F). Spoon some of the reserved simmered sauce from step 6 over the chicken to taste and serve four portions, with separately ready cooked rice if desired. Any unused sauce is extra for another meal; cool promptly in shallow containers and refrigerate at 4°C or below within 2 hours, or freeze.

   Bake sauce-coated chicken: about 30 minutes · 30 minUses Sauce-coated chicken thighs on baking tray · Reserved simmered coconut sauce for serving · Separately cooked rice for serving, optional