For Haikal Musphy, 21, his secret lies in the preparation and home-made sauces served with the popular treat.
“I prepare the ayam percik a little bit differently from the others who usually marinate the chicken with red onions, garlic, ginger, red chillies, lemongrass, herbs and spices.
“Mine are not marinated. I steam the chicken pieces first, put salt on them before having them grilled.
“The meat will be tender after that.
“We also have our specially made sauces made of chilli, herbs and other spices, where one can dip the meat into them.
“My customers always ask for extra sauce,” he said.
The delectable grilled chicken dish is a must-have during buka puasa meals, and is easily available at Ramadan bazaars.
Serving the mouth-watering Malay delicacy by the roadside in Jalan Pongsu Seribu here, Haikal and his workers have been selling 300 chickens daily since the beginning of Ramadan.
He expects demand to increase to 400 chickens in the second week of Ramadan.
“My customers are not only locals. They also come from other districts and are willing to queue up for the dish,” he said, adding that he sells his specialty at the stall throughout the year, not just during Ramadan.
The stall is open daily from 3.30pm until 7.30pm.
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