Ayam Percik (Spicy Broiled Chicken)
4-6 servings
Source: Southeast Asian Specialties, Culinaria Könemann
- 1 chicken, about 3 lb 5 oz (1.5 kg), oven ready cut into serving pieces (or about the same weight of chicken drumsticks)
- coarsely ground black pepper
- salt
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1 coconut, grated
- 2½ cups / 600 ml water, combined with the grated coconut and squeezed, to make thin coconut milk
- 1 tsp salt
- 4 tbsp oil
SPICE PASTE
- 18 shallots, peeled and minced
- 2 stems lemongrass, the lower 2 in (5 cm), sliced into pieces
- 1 piece of galangal root the sice of a walnut, lightly crushed
- 4 candlenuts
Sprinkle the chicken pieces liberally with coarsely ground black pepper and salt; leave for at least 30 minutes.
Grind shallots, lemongrass, galangal roto, and candlenuts to a paste in mortar or food processor. Add the ground cumin and coriander and stir in. Heat the oil in a deep skillet and fry the spice paste until the flavors have developed. Deglaze with coconut milk and season with salt. Simmer for about 10 minutes over low heat. As soon as the sauce thickens and the oil begins to rise to the surface, remove the pan from the heat.
Rub the chicken pieces dry with a cloth, cover with the sauce, place on a sheet of foil, and broil them. During cooking, brush the chicken pieces repeatedly with sauce.