Ayam Kampung Goreng Ungkep Desaku Marinasi Sambal Kulit Limau - Ayam Goreng Ungkep Tradisional
Resep by Rudy Choirudin
Braised-Then-Fried Free-Range Chicken with Kaffir Lime Zest Sambal
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Bahan 4 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Parut kulit 2 jeruk limau (hindari bagian putih agar tidak pahit), peras airnya, buang biji.
- Haluskan 5 cabe rawit merah dan 5 cabe keriting hijau dengan garam dan gula pasir masing-masing 1 sdt.
- Masukkan terasi goreng 2 sdt dan gula merah 2 sdm.
- Masukkan tomat yang sudah dirajang halus, lalu kulit dan air jeruk limau, aduk rata (sambal selesai).
- Belah dan memarkan 2 cm jahe dan 3 cm lengkuas.
- Larutkan 1 sachet Desaku marinasi dengan 250 ml air kelapa, aduk sampai garam larut.
- Masukkan jahe, lengkuas, dan 8 siung bawang putih halus ke larutan, aduk rata.
- Masukkan ayam kampung 500 gr (dipotong 8 bagian), aduk rata, nyalakan api sedang sampai mendidih lalu kecilkan api sekecil mungkin, tutup, rebus 20 menit.
- Buka tutup, lanjutkan masak dengan api kecil selama 30 menit lagi.
- Matikan api, diamkan sampai benar-benar dingin sebelum diangkat.
- Pisahkan ayam dari sisa kaldu ungkepan; ambil 3 sdm bumbu ungkepan dan encerkan dengan 3 sdm air (1:1).
- Panaskan 400 ml minyak goreng api sedang, goreng ayam sampai berwarna cantik.
- Siram ayam dengan larutan bumbu ungkep encer, biarkan mendesis, balik-balik sampai matang dan cantik warnanya, sajikan dengan sambal kulit limau.
Ingredients
Part 1:
Part 2:
Part 3:
Part 4:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grate the zest of 2 limes (avoiding the bitter white pith), then squeeze out the juice and remove the seeds.
- Grind 5 red bird's-eye chilies and 5 green curly chilies with 1 tsp each of salt and sugar.
- Add 2 tsp toasted shrimp paste and 2 tbsp shaved palm sugar.
- Add the finely sliced tomato, then the lime zest and juice, and stir well (the sambal is done).
- Split and bruise the 2 cm ginger and 3 cm galangal.
- Dissolve 1 packet of Desaku marinade seasoning with 250 ml coconut water, stir until the salt dissolves.
- Add the ginger, galangal, and 8 cloves of ground garlic to the mixture, stir well.
- Add the 500 g free-range chicken (cut into 8 pieces), stir well, turn the heat to medium until it boils, then lower to as low as possible, cover, and simmer for 20 minutes.
- Uncover and continue cooking over low heat for another 30 minutes.
- Turn off the heat and let it sit until completely cool before lifting the chicken out.
- Separate the chicken from the leftover braising liquid; take 3 tbsp of the braising liquid and dilute it with 3 tbsp water (1:1).
- Heat 400 ml of cooking oil over medium heat, fry the chicken until it turns a nice color.
- Pour the diluted braising liquid over the chicken, let it sizzle, flip repeatedly until cooked and nicely colored, and serve with the kaffir lime sambal.
Cook Mode
Resep by Rudy Choirudin
Braised-Then-Fried Free-Range Chicken with Kaffir Lime Zest Sambal
Ayam Kampung Goreng Ungkep Desaku Marinasi Sambal Kulit Limau - Ayam Goreng Ungkep Tradisional
Ayam Kampung Goreng Ungkep Desaku Marinasi Sambal Kulit Limau - Ayam Goreng Ungkep Tradisional
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Bahan 4 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Parut kulit 2 jeruk limau (hindari bagian putih agar tidak pahit), peras airnya, buang biji.
- Haluskan 5 cabe rawit merah dan 5 cabe keriting hijau dengan garam dan gula pasir masing-masing 1 sdt.
- Masukkan terasi goreng 2 sdt dan gula merah 2 sdm.
- Masukkan tomat yang sudah dirajang halus, lalu kulit dan air jeruk limau, aduk rata (sambal selesai).
- Belah dan memarkan 2 cm jahe dan 3 cm lengkuas.
- Larutkan 1 sachet Desaku marinasi dengan 250 ml air kelapa, aduk sampai garam larut.
- Masukkan jahe, lengkuas, dan 8 siung bawang putih halus ke larutan, aduk rata.
- Masukkan ayam kampung 500 gr (dipotong 8 bagian), aduk rata, nyalakan api sedang sampai mendidih lalu kecilkan api sekecil mungkin, tutup, rebus 20 menit.
- Buka tutup, lanjutkan masak dengan api kecil selama 30 menit lagi.
- Matikan api, diamkan sampai benar-benar dingin sebelum diangkat.
- Pisahkan ayam dari sisa kaldu ungkepan; ambil 3 sdm bumbu ungkepan dan encerkan dengan 3 sdm air (1:1).
- Panaskan 400 ml minyak goreng api sedang, goreng ayam sampai berwarna cantik.
- Siram ayam dengan larutan bumbu ungkep encer, biarkan mendesis, balik-balik sampai matang dan cantik warnanya, sajikan dengan sambal kulit limau.
Ingredients
Part 1:
Part 2:
Part 3:
Part 4:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grate the zest of 2 limes (avoiding the bitter white pith), then squeeze out the juice and remove the seeds.
- Grind 5 red bird's-eye chilies and 5 green curly chilies with 1 tsp each of salt and sugar.
- Add 2 tsp toasted shrimp paste and 2 tbsp shaved palm sugar.
- Add the finely sliced tomato, then the lime zest and juice, and stir well (the sambal is done).
- Split and bruise the 2 cm ginger and 3 cm galangal.
- Dissolve 1 packet of Desaku marinade seasoning with 250 ml coconut water, stir until the salt dissolves.
- Add the ginger, galangal, and 8 cloves of ground garlic to the mixture, stir well.
- Add the 500 g free-range chicken (cut into 8 pieces), stir well, turn the heat to medium until it boils, then lower to as low as possible, cover, and simmer for 20 minutes.
- Uncover and continue cooking over low heat for another 30 minutes.
- Turn off the heat and let it sit until completely cool before lifting the chicken out.
- Separate the chicken from the leftover braising liquid; take 3 tbsp of the braising liquid and dilute it with 3 tbsp water (1:1).
- Heat 400 ml of cooking oil over medium heat, fry the chicken until it turns a nice color.
- Pour the diluted braising liquid over the chicken, let it sizzle, flip repeatedly until cooked and nicely colored, and serve with the kaffir lime sambal.
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