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Wednesday, December 16, 2015

BAKED AYAM PERCIK

After cooking chicken with various flavours using the oven that turned out so, so tasty and good [Roast Meat Recipes], this is another baked chicken [Ayam Percik] that I prepared recently. The usual method of preparing this chicken is by grilling over charcoal fire.
I came across this recipe which is by baking, that suit me well. The recipe uses whole chicken but here I used chicken whole legs and marinate it with only half portion of the marinade. The balance I set aside to prepare this dish again. As usual, we had this baked version of Ayam Percik with steaming hot rice, a stir fried cabbage and some sliced tomatoes.
The chicken is succulent, full of flavours, aromatic and tasty. Again, another awesome meal for the family which is fuss free and healthy.

NOTE: the marinade below is enough for whole chicken, use half of it if you are cooking only 3 chicken whole legs.
Recipe adapted from Yum Yum Magazine No. 77 [modified]
Ingredients
[serves 3]
3 pieces chicken whole leg with skin – trim off excess fats
Marinade – Blended and Mix together all ingredients
3 pips garlic
1 onion
2 stalks lemongrass
1 small piece ginger
1 small piece galangal
10 dried chillies – soaked and drained
1 tsp each turmeric powder, cumin powder
3 tbsp coconut milk powder 
1 ½ tsp salt to taste
½ tbsp sugar
1 tbsp assam jawa paste dissolved in 200 ml water, strain and discard the seeds
Some shredded spring onions 
  1. Rub marinade all over chicken pieces and marinate for at least 3 hours or overnight in the fridge.
  2. Lightly greased a baking tray, place chicken pieces on top with or without skewers.
  3. Baked in preheated oven at 220 degrees C for 20 -25 minutes, then switch oven to grill function and grill chicken for another 5-10 minutes to brown or until cooked through. 
  4. Meanwhile, boil marinating sauce in a saucepan until thick, set aside to serve.
  5. Remove from oven and serve with steaming hot rice or mashed potatoes and fried vegetables or fresh salad. Drizzle thickened sauce over chicken. Serve.


Cook-Your-Books

This post is linked to Cook Your Books Event #29 [December 2015] hosted by Joyce of Kitchen Flavours

4 comments:

Phong Hong said...

Kimmy, your baked ayam percik sure looks good! With all the spices, how can it not be delicious. I am so hungry right now hah..hah...

Kimmy said...

Hi Phong Hong, this baked ayam percik is really yum, yum. I had used the remaining marinade to roast 4 pieces of drumsticks. They are so good. I like the juicy and tender meat. You must try this recipe, may like it....

kitchen flavours said...

I have not eaten ayam percik in ages! Looks so mouth-watering! I prefer to use chicken whole legs too! Yum!

Kimmy said...

Hi Joyce, my hubby used to talk to me about the Ayam Percik sold at the Pasar Malam which he loved but I daren't try them. This baked version is a good substitute and more hygenic and healthy. Look at the photo you can see that the meat is succulent.

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