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Malaysian Recipe : Ayam Percik Terengganu

Preparation and cooking time : 45 mins
Serves 4 to 6
Per person : 19 g fat, 346 kcal (1,447 kilojoules)

Ingredients:

A:

• 15 dried red chilies, soaked
• 10 shallots
• 3 cloves garlic
• 3 cm ginger
• 3 stalks lemon grass
• 2 cm fresh turmeric

B:

• 250 ml coconut milk, thick
• 2 tbsps sugar
• 1 tbsp rice flour
• 2 chicken stock cubes (Maggi ®)

• 1 kg chicken, cut into 4 slits

Directions:

1. Combine ingredients A and blend until very fine. In a saucepan, combine ingredients A and B. Cook over medium heat until gravy slightly thickens. Remove from heat.
2. Brush chicken pieces with gravy and grill on wire griller until lightly brown. Turn the other side, brush with gravy until done.