Pecil Ayam

Ingredients

• 1 smallchicken
• 2shallots
• 4 clovesgarlic
• 200 mlthick coconut milk
• 3kaffir lime leaves
• 3 tbspwater
• 6candlenuts
• 1 tsptrassi (shrimp paste)
• 1/2 tspkencur (aromatic ginger)
• 1lemongrass stalk
• to tastesalt

Instructions

1. 1

   Roast the chicken

   Roast the chicken over a charcoal fire for 45 minutes.

2. 2

   Slice the meat

   Remove the meat from the bones and cut it into thin strips.

3. 3

   Prepare the leaves

   Thinly slice the kaffir lime leaves and mix them with the water. Pound the mixture until the water takes on colour.

4. 4

   Slice the aromatics

   Thinly slice the shallots and garlic.

5. 5

   Make the spice paste

   Pound the candlenuts, shrimp paste, kencur and lemongrass into a paste, then mix it with the shallots and garlic.

6. 6

   Thicken the sauce

   Heat the coconut milk in a wok with the spice mixture, the leaf-infused water and salt. Cook slowly until the sauce thickens.

7. 7

   Serve the chicken

   Arrange the chicken on a plate and pour the sauce over it.

What is Pecil Ayam?

Pecil Ayam is an Indonesian chicken dish combining roasted meat with a spiced coconut sauce. Its flavour comes from a pounded mixture of candlenut, shrimp paste, kencur and lemongrass.

This version uses charcoal-roasted chicken, then finishes it with a slowly thickened sauce. Kaffir lime leaves steeped in water add a fragrant citrus note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while coconut milk and candlenuts contribute much of the fat. The chicken and coconut milk also supply most of the dish's energy; serve it with a measured portion of rice and vegetables to make a more balanced plate.

The spice paste

Candlenuts: pound them with the other bumbu ingredients to make a paste that blends into the coconut milk.

Aromatics: the recipe mixes the paste with thinly sliced shallots and garlic, so both the ground spices and sliced ingredients flavour the sauce.

Roasting the chicken

Charcoal: roast the chicken over the fire for the stated 45 minutes, turning as needed for even cooking. Cooking time can vary with the chicken's size and the heat of the coals, so check that it is cooked through before slicing.

Slicing: remove the meat from the bones and cut it into thin strips so the sauce can coat it easily.

Getting the sauce right

Leaf water: pound the sliced kaffir lime leaves with the measured water until the liquid is coloured, as directed. This carries some of the leaves' aroma into the sauce.

Gentle heat: cook the coconut milk and seasonings slowly, stirring as needed, until the sauce thickens. Avoid a fierce boil, which can make coconut milk separate.

When is it ready?

The chicken should be cooked through after roasting, with no raw-looking meat at the bone. Once sliced, keep it ready while you finish the sauce.

Look for a thicker, cohesive sauce rather than a watery mixture. Take it off the heat when it clings to the spoon, then pour it over the chicken.

Serving Pecil Ayam

Serve the chicken hot with the coconut sauce spooned over the top. Steamed rice is a practical accompaniment for soaking up the sauce.

A simple vegetable side, such as lightly cooked greens, can bring freshness and contrast to the rich coconut flavour.

Recipe notes & tips

• Keep the charcoal at a steady heat so the chicken roasts rather than scorches.
• Pound the bumbu ingredients thoroughly to help them blend into the sauce.
• Slice the kaffir lime leaves thinly before pounding them with the water.
• Stir the sauce gently as it cooks to help it thicken evenly.
• Taste the sauce before serving and adjust the salt to your preference.

Variations

• Use a grill: cook the chicken on a barbecue grill if charcoal roasting over a fire is not practical.
• Add chilli: pound fresh chilli with the bumbu for a hotter sauce.
• Finish with lime: serve with a squeeze of lime for extra citrus freshness.
• Add vegetables: serve alongside steamed greens for a fresh contrast.
• Make it milder: reduce the shrimp paste slightly if you prefer a less savoury sauce.

Common mistakes to avoid

• Uneven roasting: turn the chicken as it cooks so the heat reaches all sides.
• Burnt skin: move the chicken away from the hottest coals if it colours too quickly.
• Coarse paste: pound the bumbu until it forms a reasonably even mixture.
• Boiling coconut milk hard: keep the heat low and cook the sauce gently to limit separation.
• Watery sauce: continue cooking slowly until it thickens before pouring it over the chicken.

How to store

Refrigerate leftover chicken and sauce in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions