Ayam Percik

I made this for buka puasa with my staffs and it's the easier version than the traditional ones without jeopardizing the taste.

Ingredients:

Blended Ingredients:
8 Shallots
5 cloves of garlic
2 inches of ginger
3 inches of fresh turmeric
2 stalk of lemongrass
2 inch of galangal (Lengkuas)

Other Ingredients:

3 Table spoon of chilli paste (Cili Boh) or more if you like it spicy.
200 ml of thicken coconut milk
1 piece of assam keping
12 pieces of chicken drumstick.
salt & 2 teaspoon of chicken stock.

Method:

Marinate the blended item with the chicken overnight with a little bit of salt. When you are ready to cook it, pour the marinated chicken with the marinades then combine the coconut milk, the chilli paste and assam keping.

Switch on the fire and cook with medium fire. Cook until the sauce thickens. Add salt & chicken stock to taste. The chicken should be half cooked.

Separate the chicken from the sauce and  bake the chicken for 30 minutes at 180 C.

Once the chicken is baked, pour the remaining sauce on to the chicken and serve.