A delicious recipe for Malay chicken that can be cooked or baked. The coconut sauce is used to tenderize and make the chicken succulent and flavorful.
By Ann Low
I enjoy Malay food but most of the time I don’t exactly know the name of the food. I first came to know this Ayam Percik from a friend who posted the recipe. This chicken is so delicious and I like that it’s easy to bake or grill. Normally this Ayam Percik is grilled over a low charcoal fire. I used chicken drumsticks and marinated with half of the coconut sauce overnight and it took about 40 minutes to bake.
- 4 Chicken drumsticks (about 1kg)
- 5 stalks Lemongrass, white part only, chopped
- 80g Shallots, chopped
- 4 cloves Garlic
- 3tsp Fresh Turmeric powder
- 20g Fresh Ginger, skinned & chopped
- 4 Red chillies (also added extra 1 tbsp chilli paste - optional)
- 120g Coconut milk
- 3 tbsp Olive oil
- 1 tbsp Salt (I used ½ tbsp)
- 1.5 tbsp Sugar
- 1 tsp Fish sauce
- Grind the marinade into paste.
- Rub through the marinade on the chicken drumsticks and refrigerate overnight.
- Bake chicken drumsticks in 180C preheated oven for about 40 minutes or until cooked through.
- Turn the drumsticks and brush with marinade every 10 minutes.