Ayam Percik

Instructions

1. 1.

   Smother marinade ingredients all over the chicken.

2. 2.

   Let it rest with the marinade for an hour, covered in the refrigerator.

3. 3.

   Place the marinated chicken on a pyrex dish in a preheated 180º C oven.

4. 4.

   Pour a ladleful of percik gravy over the chicken. Continue basting every 15 minutes or when the gravy looks a little dry on top..

5. 5.

   Depending on the size of the chicken, your whole Ayam Percik should be ready within 1 1/2 hours. If you are baking cut up pieces, it should take about 45 minutes.

6. 6.

   Barbecue will give a lovelier flavour to the chicken. Grilling is ok too but will dry the gravy faster....so keep topping up the gravy.

7. 7.

   You will most likely not use up all the gravy, so when serving, put the gravy at the side for those who want additional gravy.Ingredients to blend for Percik Gravy:1 large onion4 cloves of garlic1 inch ginger3 stalks lemongrass1/2 palm-sized galangal1 thumb-sized turmeric root1 handful dried chillies, deseeded & soaked in hot waterOther ingredients for Percik Gravy:4 cups coconut milk1/2 tube palm sugar1 tbsp tamarind, mixed with 1 cup of water, drained for juice2 tbsp sugar2 tsp saltMethod for Percik Gravy:

8. 8.

   While the chicken is resting, boil all the gravy ingredients in a pot, on low fire.

9. 9.

   Stir occasionally and continue boiling for about 30 minutes or until gravy thickens slightly.

10. 10.

    Leave it to rest until the chicken is ready for baking.