Grilled Chicken With Gravy

Ingredients
A (pounded finely or blended)

• 7 shallots
• 3 garlic
  
• 2 cm ginger
• 3 candlenuts

• 1 chicken
• 300 ml coconut milk (150 ml thick coconut milk + 150 ml thin coconut milk)
• 2 stalks lemon grass (crushed)
• 2 tablespoons tapioca flour (mix with a bit of water)
• 1 teaspoon sugar
• 1 teaspoon salt
• 40 grams tamarind paste (mixed with 1/2 cup of water)

Preparations

1. Cut the chicken into half and clean it.
2. Mix chicken together with 1/2 of the A's ingredients and marinate for 1 hour.
3. Pour coconut milk into a pot and mix in the A's balance.
4. Mix well over medium heat.
5. Once boil, add lemon grass, tamarind juice, sugar and salt. To thicken gravy, add in tapioca flour mixture and stir slowly. Once gravy thicken, remove.
6. Grilled marinated chicken. Spread gravy bit by bit over the chicken during the grilling process.
7. Stir the chicken to ensure that the gravy sticks onto the chicken.
8. Grill until the chicken is cooked.
9. Serve and pour the balance of the gravy over the chicken.
   

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Ayam Percik

Bahan
A (ditumbuk halus atau dikisar)

• 7 ulas bawang merah
  
• 3 ulas bawang putih
  
• 2 cm halia
  
• 3 biji buah keras
  

• 1 ekor ayam
  
• 300 ml santan (150 ml santan pekat + 150 ml santan cair)
• 2 batang serai (dititik)
• 2 sudu tepung ubi (dibancuh dengan sedikit air)
• 1 sudu teh gula
  
• 1 sudu teh garam
  
• 40 gram asam jawa (dibancuh dengan 1/2 cawan air)

Cara

1. Ayam dibelah dua dan dibersihkan.
2. Gaul ayam bersama separuh dari bahan A dan perap selama 1 jam.
3. Masukkan santan ke dalam periuk dan campurkan baki bahan A.
4. Kacau hingga sebati di atas api sederhana.
5. Apabila mendidih, masukkan serai, air asam jawa, gula dan garam. Untuk memekatkan kuah, masukkan bancuhan tepung ubi dan kacau perlahan. Angkat kuah apabila telah pekat.
6. Panggang ayam yang telah diperap. Tuang kuah sedikit demi sedikit ketika memanggang.
7. Balikkan ayam supaya kuah melekat pada ayam.
8. Panggang sehingga masak.
9. Hidang dan tuang baki kuah pada ayam.