香辣烤鸡 【Ayam Percik】

这道好久以前做的烤鸡， 是我家餐桌上名副其实的常客。数不清，更也记不得究竟煮了多少回合， 总之就是不可胜数的数字了。 今日就将它挖出， 让它也能沾上那股”椰风“吧！  

【香辣烤鸡】

材料：

8个鸡翼， 2个全鸡腿

腌料 ：

3 瓣蒜
80克小葱头
5枝香茅

120克椰浆
40克黄姜
40克姜

2大匙清水+1 1/2 大匙亚参膏（取水）

4条红辣椒

3大匙油

1+ 1/2 大匙糖

1 大匙盐

做法：

1。把腌料放入搅拌机里搅碎，然后加入鸡块腌制6小时或隔夜。

2。 烤盘铺上锡纸，把鸡块摆放在烘盘架上， 送入预热烤箱里以180度烘烤40分钟至金黄色或熟。（半途烘烤中， 亦可取出翻面， 涂上酱料） 

【Ayam Percik】

Ingredients：

8 chicken wings， 2 whole chicken legs 

Spices：

3 cloves garlic
80g shallots
5 stalks lemongrass, used bottom part
40g turmeric

40g ginger
4 red chillies
120g coconut milk
2 tbsp water + 1 1/2 tbsp asam paste (Squeeze out juice)

3 tbsp cooking oil
1+1/2 tbsp sugar

1 tbsp salt

Method：

1. Put all spices ingredients into a food processor and blend into paste.  Rub the prepared spices paste all over chicken whole legs or chicken wings and marinate for overnight or at least 6 hours.

2. Place onto a baking tray lined with aluminium foil, bake in preheated oven at 180C for 40 minutes until golden brown or cooked. (Brush chicken with spices paste while roasting) 

 

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.