How to Make Ayam Percik – Travel Diary Kelantan – Part 7

Recipe for Ayam Percik (Grilled Chicken) from Cikgu Garden Chalet

We next headed to a Kampung Stay called Cikgu Garden Chalet – a pristine village with manicured gardens in the middle of rural Kota Bharu.

Cikgu Garden Chalet in Kota Bharu, Kelantan

While our hosts prepared the table for the Ayam Percik (grilled chicken) demonstration, we had a quick tour of the chalets at the property.

Then it was time for the famous Kelantan-style Ayam Percik (grilled, basted chicken) cooking lesson.

Cooking demonstration at Kelantan’s Cikgu Garden Chalet

Recipe for Ayam Percik Kelantan –

INGREDIENTS:

• 1 Chicken, quartered

For the marinade –

• 6 shallots
• 2 cloves garlic
• 1 inch ginger
• 1 tsp salt 

For the sauce –

• 350ml Coconut milk
• 6 Shallots, pureed
• 1-inch Ginger, minced
• 1 Tbsp Sugar
• 1 Tbsp chilli paste (optional) 

METHOD:

For marinade –

1.     Grind marinade ingredients into a paste.

2.     Make some cuts in the chicken skin and meat and rub in the marinade. Set aside.

3.     Grill the chicken until the skin is charred over high heat OR bake in a preheated oven (425°F). Baste the sauce on the chicken while grilling.

For the sauce –

1.     Heat the milk to a boil. Then, add the shallots and ground ginger.

2.     Stir in the coconut milk, onions and ginger.

3.     Bring to a boil, then allow to simmer.

4.     Add chilli paste (if using) and sugar and continue to cook until the sauce has thickened.

5.     Allow to cool.

ASSEMBLY –

1. Pour the rest of the sauce over the grilled chicken, then serve.

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