Kampung Classics · Dinner · Party & Sharing
Cheesy Ayam Percik
A modern twist on kampung ayam percik: marinated chicken breast folded around smoked duck and Perfect Italiano Mozzarella, seared, oven-baked and served with a rich coconut and tamarind percik sauce.
- Cooking time
- 85 min
- Servings
- 3 pax
- Difficulty
- Intermediate
What you’ll need
Ingredients
Serves 3
- 3 chicken breasts
- 1 pack smoked duck breast, sliced
- 1 cup Perfect Italiano Mozzarella
- 10 shallots (for the marinade, blended until smooth)
- 2 stalks lemongrass (for the marinade, blended until smooth)
- 5 cloves garlic (for the marinade, blended until smooth)
- 1 knob ginger (for the marinade, blended until smooth)
- 10 dried chillies, soaked in hot water (for the marinade, blended until smooth)
- 3 cups coconut milk (for the sauce)
- Salt and brown sugar, to taste (for the sauce)
- Tamarind pulp, ground (for the sauce)
- Japanese cucumber, to garnish
- Cherry tomatoes, to garnish
- Ulam (fresh local herbs and raw vegetables), to garnish
Step by step
Method
- 1
Heat a little oil in a wok and saute the blended marinade ingredients until the oil separates.
- 2
Season with salt and brown sugar.
- 3
Once fragrant, set a portion of the paste aside to cool; this will be used to marinate the chicken.
- 4
For the sauce, add the coconut milk and ground tamarind to the remaining paste in the wok and simmer for 15 minutes. Set aside for serving.
- 5
Once the reserved paste has cooled, marinate the chicken breasts in it for at least 30 minutes.
- 6
Butterfly each marinated chicken breast, lay the sliced smoked duck breast on one side and top with Perfect Italiano Mozzarella.
- 7
Fold the chicken over to enclose the filling and secure with a satay skewer.
- 8
Preheat the oven to 200°C.
- 9
Heat a non-stick pan and sear the outside of the chicken for colour, then transfer to the oven and bake for 10-15 minutes depending on the thickness of the breasts.
- 10
Remove from the oven, spoon over the percik sauce and serve garnished with Japanese cucumber, cherry tomatoes and ulam.
Keep cooking
