Percik Chicken

Ingredients :

1 whole chicken cut into 4 pieces / 6 pieces
1/2 cup of cooking oil
2 cups of coconut milk
4 teaspoons of salt
4 tablespoons of brown sugar
2 pieces of asam keping


Group A:
4 stalks of lemon grass
2 big red onions
4 cloves of garlic
2 inches of ginger
10 stalks of dry chilies
1 inch of fresh turmeric

Method:

Grind Group A ingredients & coat the chicken pieces well with 1/2 cup of the grinded paste & 2 teaspoons of salt . Marinate the chicken for few hours (4 and more) inside the refrigerator. Heat a pan and add oil to it. Add in the rest of the paste & stir it until fragrant. Pour in the coconut milk, 2 teaspoons of salt, brown sugar & asam keping to it & bring it to boil. Turn off the flame when it becomes a little thicker or reduced to 1/3 from the orginal amount. Grill the chicken pieces until its half cooked, then dip the pieces inside the coconut gravy & grill again to perfection. You may drizzle the coconut gravy on the chicken pieces again and again as it will improve the taste. If you have balance from the gravy, then heat it again until it becomes a little more thicker, then serve it along with the percik chicken.

Serving size : 4 or 6 person
Preparation time : 1 hour

Crispy Rosemary Chicken

Ingredients :

500g of lean chicken preferably breast part (cut into cubes)
1 large egg (beaten)
5 tablespoons of cornflour
1 tablespoon of salt
1 teaspoon of black pepper
1 lemon (squeeze the juice out)
1 teaspoon of rosemary spice
1 cup of oil for frying

Method:

Place the chicken cubes in a large bowl and add salt, lemon juice & pepper to it. Mixed it through before adding in the egg & cornflour. Lastly add the rosemary spice to it and mix it well until all well coated. Heat up a pan and add oil to it. Fry the chicken cubes till its golden & crispy. Serve it hot with chili sauce or mayonnaise with few drops of lemon juice & some lemon zest.

Serving Size : 4 person
Preparation time : 15 minutes