Ayam Percik_by Philips All-In-One Pressure Cooker

This Ayam Percik by Chef Marina Mustafa is specially created for Philips All-In-One Pressure cooker. All ingredients except chicken is using the slow cooking function for 2hours to bring out the nice flavours. The sambal sauce or gravy just couldn't stop us for  "Tambah Nasi" aka add more rice ^_^.

The steps of how to make this Ayam Percik food video

Ayam Percik_by Philips All-In-One Pressure Cooker

From One-Pot Wonders by Chef Marina Mustafa

3 chicken thighs

2 large onion, blended

1” ginger, blended

5 cloves of garlic, blended

3 lemongrass, blended

2” galangal, blended

1/2cup chili paste

1 cup coconut milk

1/2cup grated palm sugar

2tbsp tamarind paste, diluted in 1 cup water, seeds discarded

2tsp salt

1/2cup of sliced cilantro

Method

1.      Put all the ingredients except the chicken thighs & cilantro, in the inner pot of the Philips All-In-One Pressure Cooker.

2.      Mix all the ingredients together until well combined.

3.      Close the lid and turn the valve on the top of the lid, towards the ‘SEAL’ position.

4.      Cook on ‘SLOW COOK HIGH TEMP’ and press ‘COOKING TIME’ and then press ‘-‘ four times to set the cooking time to 2hours. Then, press ‘START’.

5.      Once the Percik sauce is ready, place the chicken thighs into the pot and smother the chicken with the other cooked ingredients.

6.      Close the lid, and turn the valve towards the ‘SEAL’ position.

7.      Cook on ‘ MEAT/POULTRY’ on ‘ Pressure Mode’ and cook for 15mins, press ‘ START’.

8.      When ready, release the pressure by turning the valve towards the right most for ‘ steam release’.

9.      Sprinkle with sliced cilantro over the Ayam Percik when serving with white rice.

My side notes- will reduce palm sugar next time as I find slightly sweet for my taste. Also I waited for the auto to release steam. I also use sauté high temp to sauté as to thicken the sauce further.

Below is the conventional method of cooking Ayam Percik. Next time i will make the sambal sauce using Philips All-In-One pressure cooker-slow cooking function, then use the sauce to grill the chicken, must be nice too.

Ayam Percik the Conventional Method

1.      Pour in the blended ingredients into a pot. Cook on heat for 10mins.

2.      Add the chili paste, lemongrass & galangal and continue cooking for a further 10mins.

3.      Pour in the tamarind juice and season with palm sugar and salt.

4.      Pour in the coconut milk and mix till combined.

5.      Continue cooking the percik sauce on low flame to another 15mins until it thickens.

6.      Place the chicken thighs on a baking tray lined with banana leaf.

7.      Smother 2 tablespoons of the percik sauce over each of the chicken thighs.

8.      Bake in a 180C oven for 40mins or until properly cooked.

9.      During the baking time, occasionally add the sambal gravy over the chicken thighs. When the gravy dries up, repeat the basting process.

10.   Sprinkle the Ayam Percik with cilantro when serving and serve with white rice.