Malaysia: Kota Bharu - Ayam Percik (Spicy Barbequed Chicken)
This beautifully seasoned chicken is very
popular and sold at roadside food stalls all over the state of Kelantan. A
great recipe for the BBQ or for the indoor kitchen!
Serves 6
Ingredients
4 Tegel whole chicken legs
Marinade:
6cm piece fresh ginger
2 red chillies, de-seeded
3 shallots
1 tsp salt
Sauce:
5 shallots
2 fresh red chillies, de-seeded
3cm fresh ginger
1 tbsp sugar (palm or brown)
1 tbsp tamarind paste
1 tbsp cooking oil
300mls coconut milk
Method
Make cuts in skin and meat of chicken. Set
aside.
Grind marinade ingredients into a paste and
rub into chicken. Grill on rack under high heat (or on a BBQ) until the skin is
charred in places, turn and repeat on other side.
While this is happening make the sauce:
Chop the spice paste ingredients and blend finely. Heat oil in a pot and fry
the spice paste for 3 - 4 minutes until fragrant. Add coconut milk and simmer,
stirring, until reduced by half. Season with salt and cook for 5 - 7 minutes
until sauce thickens.
Coat each piece of grilled chicken in the
sauce and then finish cooking by roasting at 250 C for 30 minutes, or until
cooked through. Baste a few times with more sauce as it cooks or bring
remaining sauce to simmer in pot and serve alongside chicken when cooked.
Download all the recipes from Episode Five
here
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