Signature Chicken Chop Percik Demi-Glace by @chefamirgani

30 min

2 servings

🍗

2

Chicken chop boneless thigh

🍲

1 tbsp

Knorr chicken stock

🫙

3 g

Turmeric powder

🌿

40 g + 1 stalk

Lemongrass

🧄

3 g

Garlic

🥥

100 ml

Coconut milk

🥣

3 tbsp

Knorr demi-glace sauce mix

🌶️

45 g

Red chili

🍃

1 g

Kaffir lime leaves

🍬

4 g

Palm sugar

🥔

20 g

Knorr potato flakes

💧

200 ml

Water

🧈

5 g

Butter

🧅

8 g

Fried shallots

  1. Blend
    • Red chili
    • Lemongrass
    • Garlic

    Blend 1 red chili, 1 lemongrass stalk, and 1 garlic clove into a coarse paste.

  2. Combine
    • Boneless chicken thigh
    • Chicken stock powder
    • Ground turmeric

    Combine the chicken with chicken stock powder, ground turmeric, the blended garlic mixture, and 1 tbsp coconut cream.

  3. Marinate
    • Boneless chicken thigh

    Marinate the chicken for 10 minutes at room temperature.

  4. Heat
    • Boneless chicken thigh

    Heat the skillet over medium-high heat and pan-sear the marinated chicken for 5 to 6 minutes.

  5. Cook
    • Boneless chicken thigh

    Turn the chicken and cook for another 5 to 6 minutes until golden brown and cooked through.

  6. Slice
    • Lemongrass
    • Kaffir lime leaves

    Slice the remaining lemongrass stalk and tear the kaffir lime leaves.

  7. Sauté
    • Red chili
    • Lemongrass

    Sauté the chili paste and sliced lemongrass in the saucepan for 2 minutes.

  8. Whisk
    • Demi-glace sauce mix
    • Hot water

    Whisk demi-glace sauce mix with 200 ml hot water and add it to the saucepan.

  9. Stir
    • Coconut cream
    • Kaffir lime leaves
    • Palm sugar

    Stir in 3 tbsp coconut cream, kaffir lime leaves, and palm sugar.

  10. Simmer
    • Demi-glace sauce mix
    • Coconut cream

    Simmer the sauce for 3 to 5 minutes until thick and glossy.

  11. Whisk
    • Potato flakes
    • Hot water
    • Butter

    Whisk potato flakes with the remaining hot water and butter until smooth.

  12. Spoon
    • Potato flakes
    • Boneless chicken thigh

    Spoon the mashed potato onto two serving plates and place one chicken thigh on each plate.

  13. Spoon
    • Demi-glace sauce mix
    • Fried shallots
    • Kaffir lime leaves

    Spoon the percik demi-glace sauce over the chicken and garnish with fried shallots.

Signature Chicken Chop Percik Demi-Glace by @chefamirgani

30 min

2 servings

🍗

2

Chicken chop boneless thigh

🍲

1 tbsp

Knorr chicken stock

🫙

3 g

Turmeric powder

🌿

40 g + 1 stalk

Lemongrass

🧄

3 g

Garlic

🥥

100 ml

Coconut milk

🥣

3 tbsp

Knorr demi-glace sauce mix

🌶️

45 g

Red chili

🍃

1 g

Kaffir lime leaves

🍬

4 g

Palm sugar

🥔

20 g

Knorr potato flakes

💧

200 ml

Water

🧈

5 g

Butter

🧅

8 g

Fried shallots

Preparation Steps

  1. Step 1/13

    Blend 1 red chili, 1 lemongrass stalk, and 1 garlic clove into a coarse paste.

    🌶️Red chili
    🌿Lemongrass
    🧄Garlic
    🔪Knife
    🪵Cutting board

  2. Step 2/13

    Combine the chicken with chicken stock powder, ground turmeric, the blended garlic mixture, and 1 tbsp coconut cream.

    🍗Boneless chicken thigh
    🍗Chicken stock powder
    🫙Ground turmeric
    🧄Garlic
    🌿Lemongrass
    🥥Coconut cream
    🥣Mixing bowl
    🥄Measuring spoon

  3. Step 3/13

    Marinate the chicken for 10 minutes at room temperature.

    🍗Boneless chicken thigh
    🥣Mixing bowl

  4. Step 4/13

    Heat the skillet over medium-high heat and pan-sear the marinated chicken for 5 to 6 minutes.

    🍗Boneless chicken thigh
    🍳Skillet
    🥄Spatula

  5. Step 5/13

    Turn the chicken and cook for another 5 to 6 minutes until golden brown and cooked through.

    🍗Boneless chicken thigh
    🍳Skillet
    🥄Spatula

  6. Step 6/13

    Slice the remaining lemongrass stalk and tear the kaffir lime leaves.

    🌿Lemongrass
    🍃Kaffir lime leaves
    🔪Knife
    🪵Cutting board

  7. Step 7/13

    Sauté the chili paste and sliced lemongrass in the saucepan for 2 minutes.

    🌶️Red chili
    🌿Lemongrass
    🍲Saucepan
    🥄Spatula

  8. Step 8/13

    Whisk demi-glace sauce mix with 200 ml hot water and add it to the saucepan.

    🥫Demi-glace sauce mix
    💧Hot water
    🥣Mixing bowl
    🥄Whisk
    🥄Measuring spoon
    🍲Saucepan

  9. Step 9/13

    Stir in 3 tbsp coconut cream, kaffir lime leaves, and palm sugar.

    🥥Coconut cream
    🍃Kaffir lime leaves
    🍬Palm sugar
    🍲Saucepan
    🥄Spatula
    🥄Measuring spoon

  10. Step 10/13

    Simmer the sauce for 3 to 5 minutes until thick and glossy.

    🥫Demi-glace sauce mix
    🥥Coconut cream
    🍲Saucepan
    🥄Spatula

  11. Step 11/13

    Whisk potato flakes with the remaining hot water and butter until smooth.

    🥔Potato flakes
    💧Hot water
    🧈Butter
    🥣Mixing bowl
    🥄Whisk
    🥄Measuring spoon

  12. Step 12/13

    Spoon the mashed potato onto two serving plates and place one chicken thigh on each plate.

    🥔Potato flakes
    🍗Boneless chicken thigh
    🍽️Serving plate
    🥄Spatula

  13. Step 13/13

    Spoon the percik demi-glace sauce over the chicken and garnish with fried shallots.

    🥫Demi-glace sauce mix
    🧅Fried shallots
    🍃Kaffir lime leaves
    🍽️Serving plate
    🍲Saucepan

Composition

Ingredients

Types

Herbs, Vegetables, Sweeteners, Dairy, Garnishes

Ingredients

Chicken chop boneless thigh, Knorr chicken stock, Turmeric powder, Lemongrass, Garlic, Coconut milk, Knorr demi-glace sauce mix, Red chili, Kaffir lime leaves, Palm sugar, Knorr potato flakes, Water, Butter, Fried shallots

Notes

Lemongrass (blended or pounded, for the marinade, sliced, for the sauce), Garlic (blended or pounded, for the marinade), Coconut milk (thick, for the marinade, for the sauce), Red chili (blended, for the sauce), Kaffir lime leaves (for garnish), Water (hot, for the mash), Butter (a little, for the mash), Fried shallots (for garnish)

Allergens

Milk

Dietetics

Dietary regimen

High protein, Halal-friendly

Calories

590 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 38g, Fat: 32g, Fiber: 3g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 1050mg, Potassium: 720mg, Calcium: 70mg, Iron: 2.5mg

Vitamins

Vitamin B6: 0.7mg, Vitamin C: 28mg, Vitamin A: 110mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Mixing bowl, Skillet, Saucepan, Knife, Cutting board, Spatula, Whisk, Measuring spoon, Serving plate

Appliances

Stove, Blender

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Restaurant service

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Juicy, Creamy, Tender, Thick

Flavors

Savory, Spicy, Coconutty, Smoky, Sweet, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked chicken out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Keep sauce and mash separately when possible), freezer : 2 months (Freeze chicken and sauce in airtight containers,Do not freeze mashed potato if texture quality is important)