Ayam Percik

Based on 1 rating

10

min

Preparation

30

min

Cook

Easy

Difficulty

2

Steps

14

Ingredients

Also known as ‘ayam golek’, this dish of tender and juicy chicken thighs cooked in a rich spice paste originates from Northern Malaysia

Let's start cooking!

Fried blended rempah

Step 1 - Make and fry rempah

  • In a blender, blend shallots, garlic, lemongrass, ginger, galangal, dried chilies, candlenuts, 1 tsp fennel seeds, 1 tsp coriander seeds and â…“ cup white sugar until smooth. If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
  • In a pan on medium heat, fry blended ingredients for 5 to 8 minutes until fragrant.
Chicken added into pan

Step 2 - Make sauce and add chicken

  • Add assam and coconut milk into the rempah. Mix well and let it cook for 2 minutes.
  • To the same pan, add chicken thighs and mix well until chicken is evenly coated in sauce. Let it cook, covered, for 15 to 20 minutes until chicken is cooked through and sauce has dried up. {tips}Best served with steamed rice.
    In Northern Malaysia, ayam percik is traditionally grilled over a charcoal stove to get a nice char and smoky flavor.

Plate and serve!

Ayam Percik rinsed in gravy served on banana leaf

Transfer chicken to serving dish or plate and serve hot.

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