Ayam Kampung Goreng Ungkep Desaku Marinasi Tumis Sambal Kemiri - Stok Lauk Simple
Resep by Rudy Choirudin
Braised Free-Range Fried Chicken with Candlenut Sambal
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Larutkan 1 saset Desaku Marinasi dengan air.
- Masukkan bawang putih halus dan jahe geprek ke larutan, aduk rata.
- Masukkan lengkuas parut.
- Masukkan ayam kampung, aduk sampai berubah warna dan kena bumbu merata.
- Masak dengan api sedang sampai mendidih, lalu kecilkan api hingga sangat kecil dan tutup panci selama 20 menit.
- Buka tutup, masak lagi dengan api kecil tanpa tutup selama 30 menit, lalu matikan api dan diamkan sampai dingin.
- Pisahkan ayam dari kaldu ungkep, sisihkan lengkuasnya. Cairkan sisa bumbu ungkep dengan sedikit air.
- Panaskan minyak goreng, lalu goreng ayam sampai berwarna baik.
- Balik ayam, masukkan lengkuas, goreng sampai kuning merata, lalu siram dengan bumbu ungkep yang sudah dicairkan.
- Untuk sambal kemiri: cincang cabai hijau rebus, cabai merah rebus, cabai rawit merah, bawang merah, kemiri, terasi, tomat, dan garam.
- Tumis bawang putih dengan daun pandan dan daun jeruk sampai kekuningan.
- Masukkan sambal yang sudah dihaluskan, tambahkan air, masak sampai mendidih.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Dissolve 1 sachet of Desaku Marinade in water.
- Add ground garlic and crushed ginger to the mixture, stir well.
- Add the grated galangal.
- Add the free-range chicken, stir until it changes color and is evenly coated with seasoning.
- Cook over medium heat until it boils, then lower the heat to the smallest simmer and cover the pot for 20 minutes.
- Uncover and cook uncovered over low heat for another 30 minutes, then turn off the heat and let it cool.
- Separate the chicken from the braising liquid, set aside the galangal. Thin the remaining braising liquid with a little water.
- Heat frying oil, then fry the chicken until nicely colored.
- Flip the chicken, add the galangal, fry until evenly golden, then pour over the thinned braising liquid.
- For the candlenut sambal: chop boiled green chilies, boiled red chilies, red bird's-eye chilies, shallots, candlenuts, shrimp paste, tomato, and salt.
- Sauté garlic with pandan leaf and kaffir lime leaves until golden.
- Add the blended sambal, add water, cook until it boils.
Cook Mode
Resep by Rudy Choirudin
Braised Free-Range Fried Chicken with Candlenut Sambal
Ayam Kampung Goreng Ungkep Desaku Marinasi Tumis Sambal Kemiri - Stok Lauk Simple
Ayam Kampung Goreng Ungkep Desaku Marinasi Tumis Sambal Kemiri - Stok Lauk Simple
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Larutkan 1 saset Desaku Marinasi dengan air.
- Masukkan bawang putih halus dan jahe geprek ke larutan, aduk rata.
- Masukkan lengkuas parut.
- Masukkan ayam kampung, aduk sampai berubah warna dan kena bumbu merata.
- Masak dengan api sedang sampai mendidih, lalu kecilkan api hingga sangat kecil dan tutup panci selama 20 menit.
- Buka tutup, masak lagi dengan api kecil tanpa tutup selama 30 menit, lalu matikan api dan diamkan sampai dingin.
- Pisahkan ayam dari kaldu ungkep, sisihkan lengkuasnya. Cairkan sisa bumbu ungkep dengan sedikit air.
- Panaskan minyak goreng, lalu goreng ayam sampai berwarna baik.
- Balik ayam, masukkan lengkuas, goreng sampai kuning merata, lalu siram dengan bumbu ungkep yang sudah dicairkan.
- Untuk sambal kemiri: cincang cabai hijau rebus, cabai merah rebus, cabai rawit merah, bawang merah, kemiri, terasi, tomat, dan garam.
- Tumis bawang putih dengan daun pandan dan daun jeruk sampai kekuningan.
- Masukkan sambal yang sudah dihaluskan, tambahkan air, masak sampai mendidih.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Dissolve 1 sachet of Desaku Marinade in water.
- Add ground garlic and crushed ginger to the mixture, stir well.
- Add the grated galangal.
- Add the free-range chicken, stir until it changes color and is evenly coated with seasoning.
- Cook over medium heat until it boils, then lower the heat to the smallest simmer and cover the pot for 20 minutes.
- Uncover and cook uncovered over low heat for another 30 minutes, then turn off the heat and let it cool.
- Separate the chicken from the braising liquid, set aside the galangal. Thin the remaining braising liquid with a little water.
- Heat frying oil, then fry the chicken until nicely colored.
- Flip the chicken, add the galangal, fry until evenly golden, then pour over the thinned braising liquid.
- For the candlenut sambal: chop boiled green chilies, boiled red chilies, red bird's-eye chilies, shallots, candlenuts, shrimp paste, tomato, and salt.
- Sauté garlic with pandan leaf and kaffir lime leaves until golden.
- Add the blended sambal, add water, cook until it boils.
Cook Notes
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