Ayam Pachok Terengganu 登嘉楼风味的娘惹烤鸡

Ayam pachok is one of the many popular food which came from the East coast of Malaysia, other than nasi kerabu, sata panggang, roti paung & etc. I remember a couple years back, there's a magazine did make an introduction about the Peranakans (baba & nyonya) of the East. It is said the nyonya food preparations of the East is slightly different from the West. The East coast recipe is more to Malay infusion compare to the West. And this is one of the recipe recommended by Mdm Choon Bee from the Madam Bee's Kitchen.

This ayam pachok is more or less similar to ayam percik except omit the usage of galangal, ginger, lemongrass & garlic on its basic seasoning gravy. But still its added in a plentiful mixture of spices.

This recipe is best to prepare and marinade the meat one day before especially when you've guests coming over.

Ingredients :
3 whole chicken leg including thigh, deboned
salt & pepper to taste
8-9 bamboo sticks, soaked for 30 minutes before used

Method :   Wash and clean up the bamboo sticks then set aside. Now, cut chicken meat into big chunks and then thread about 4-5 pieces of meat on each bamboo stick till everything completed. Then keep refrigerated.

Ingredients for seasoning paste :
20 dried red chilies, halved & soaked for an hour or till soft
1 large onion, sliced
4 shallots,  skinned & sliced
water for blending
1 tspn  cumin powder
1 tspn  coriander powder
1 tspn  fennel powder
1  small cinnamon stick
2 star anise
3 cardamom seeds
3 cloves
250ml  thick coconut milk
1 tspn  salt
1 tspn  vegetable granules
3 TB  brown sugar

Method :
(1)  drain soaked chilies and rinse for a couple of times till seeds are gone.
(2)  place together chilies, onion, shallots & add in some water to blend into paste by using a electrical blender.
(3)  when done, place mixture to a bowl & stir in cumin powder, coriander powder, fennel powder, salt, vegetable granules & brown sugar then mix well.
(4) now, preheat a wok or frying pan with 1/2 cup of cooking oil then add in cinnamon stick, star anise, cardamon seeds & cloves, saute till fragrant.
(5) next, place in the blended paste and cook over medium heat for 5 minutes then stir in coconut milk and continue cooking till mixture turned thick.
(6) when done, cool before marinade to chicken meat.

When ready, marinade chicken meat with 2/3 of the cooked seasoning paste and set aside to rest for an hour or overnight which is the best. Finally, line threaded meat to baking tray which preferably with a steel rack or something to support the meat from touching the baking tray. Finally, bake at preheated oven for about an hour, at 195-200'C or till the meat is juicy brown.

This is highly recommended ! Brush baked chicken with the remaining seasoning paste in every 20 minutes and flip the chicken meat on & off at the same time as well. You may use aluminum foil for lining but I prefer to use banana leaf since I have plenty of them nearby. Banana will produce a very interesting aroma through cooking, grilling, steam & even baking.

My boy spotted it and kept asking me if he can have them now !  "Of course, NO ! Its for dinner."  He ate till the very last one of them during dinner time. And not forgetting to lick his fingers at the same time. haha..... Well, do I need to say more ! Hope you guys will love it too. Enjoy & have a wonderful day.
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