Ingredients A

1 packet (50g)    - Idaman Suri Rendang Base

20g                     - Chilli powder

70ml                   - Cooking oil

300ml                 - water

Ingredient B

100g   - Lemongrass (blend)

100g   - Galangal (blend)

100g   - Onion (blend)

Ingredient C

1 packet (25g) - Idaman Suri Santan Poweder (Dehydrated coconut milk)

100ml            - Water (shake well)

Others

10g   - Sugar

1 no. - Turmeric leaf

1kg   - Chicken (marinated with white pepper & salt)

COOKING METHOD

1. Mix Ingredients A well. Pour Ingredients (A) and cooking oil into a wok/pan. Cook until mixture begins to boil. 
2. Add Ingredients B. Cook until gravy thickens, and oil rises to the top. Add sugar and kunyit leaves. Stir and set gravy aside.
3. Bake chicken in pre-heated oven. When chicken is almost cooked, pour half of the gravy onto the chicken. Return chicken to the oven and bake until chicken is fully cooked.
4. Heat remaining gravy in a wok/pan and add coconut milk (Ingredients C). Cook for 5 minutes. Pour gravy onto chicken. Ayam Percik is ready to serve.