#298: Express " Ayam Percik" : recipe #197

This recipe is of Malaysian origin. I modified it to suit my busy lifestyle :) . Best eaten with "Kampong" rice.

p/s~ we are still amahless

Ingredients:

A- mix together and marinate for at least 20 minutes
1 whole chicken- fat and skin removed, cut into big pieces and rinse.
1 tbsp mustard
1 tsp grated ginger
1 tbsp lemon juice- I used ready-made juice available in most supermarkets.

B- blended together
1 tbsp dried chili paste
1 Spanish onion
2 cloves garlic
1 garlic-sized shrimp paste
1 tsp ready-made tamarind paste

C- other
salt
sugar
rice flour slurry
coconut milk- 1/2 can
oil

Steps:

1. Heat oil in pot, add blended ingredients and stir to combine
2. Add in C , stir frequently, until the sauce is thick and oil starts to separate.
3. Add in the chicken and cook at medium flame uncovered for at least 15 minutes.
4. Remove chicken pieces and grill for about 10 minutes per side, or until well browned, basting them with the remaining gravy.
5. Dish up and serve with warm rice.