Istimewa Anti Gagal! Resep AYAM KODOK [Lengkap Dengan Saus]
Resep Ayam Kodok
Untuk 8 porsi
Ayam Kodok (Deboned Stuffed Roast Chicken)
Makes 8 servings
Bahan
Bahan adonan:
Bahan saus gravy:
Bahan olesan:
Pelengkap:
Cara Membuat
- Rebus hati ayam hingga matang kemudian iris bawang merah
- Panaskan sedikit minyak, goreng bawang merah hingga sedikit kecokelatan, sisihkan kemudian di minyak yang sama tumis bawang bombai yang sudah dipotong kotak kecil, tumis hingga wangi, sisihkan
- Tumis hati ayam hingga kecokelatan dan wangi, sisihkan
- Pisahkan daging ayam dari kulitnya secara perlahan. Sisakan bagian sayap dan potong bagian paha bawah
- Pisahkan daging dan tulang ayam. Potong-potong tulang lalu rendam dengan air beberapa saat
- Geprek bawang putih dan iris batang seledri
- Di dalam food processor, masukkan dada ayam filet, bawang putih, batang seledri, garam, merica, gula pasir, MAGGI Magic Lezat dan pala yang diparut, haluskan hingga lengket
- Masukkan sisa ayam, hati ayam, smoked beef, bawang merah goreng, telur, maizena dan baking powder, haluskan kembali. Pindahkan ke dalam mangkuk
- Masukkan roti tawar dan air ke dalam food processor, haluskan kemudian masukkan ke dalam adonan beserta bawang bombai, aduk rata. Masukkan adonan ke dalam plastik segitiga
- Semprotkan adonan ke dalam kulit ayam, isi hingga 1/3 bagian kemudian masukkan telur rebus. Isi kembali dengan adonan
- Jahit bagian yang terbuka dengan benang kasur atau tusuk gigi hingga tertutup rapi. Tusuk beberapa titik pada ayam dengan tusuk gigi. Alasi bagian bawah kukusan dengan wadah tahan panas kemudian kukus selama 40 menit
- Panaskan sedikit minyak, masukkan tulang ayam, masak hingga kecokelatan
- Iris bawang bombai dan bawang putih. Masukkan bawang bombai, bawang putih dan bay leaf, tumis hingga wangi dan kecokelatan
- Masukkan air, jahe dan seledri, masak selama 30-40 menit. Masukkan air tetesan ayam kemudian saring. Pindahkan kembali ke dalam panci
- Masukkan saus tomat, kecap asin, kecap inggris, MAGGI Saus Tiram, MAGGI Seasoning, MAGGI Magic Lezat, gula pasir, merica dan mentega, masak hingga mendidih
- Masukkan larutan maizena, masak hingga sedikit mengental
- Di dalam mangkuk campurkan mentega, saus tomat, kecap manis dan MAGGI Saus Tiram, aduk rata
- Oles ayam dengan bumbu olesan kemudian panggang di suhu 190-200 derajat celcius selama 10-15 menit. Di tengah memanggang oles ayam dengan bumbu olesan
- Ayam kodok siap disajikan
Ingredients
Main ingredient:
Filling ingredients:
Gravy ingredients:
Glaze ingredients:
Served with:
Steps
- Boil the chicken liver until cooked, then slice the shallots
- Heat a little oil, fry the shallots until slightly browned, set aside, then in the same oil sauté the diced onion until fragrant, set aside
- Sauté the chicken liver until browned and fragrant, set aside
- Gently separate the chicken meat from its skin. Leave the wings intact and cut off the lower drumstick
- Separate the meat from the bones. Cut the bones into pieces and soak in water briefly
- Crush the garlic and slice the celery
- In a food processor, combine the chicken breast fillet, garlic, celery, salt, pepper, sugar, MAGGI Magic Lezat seasoning, and grated nutmeg, blend until sticky
- Add the remaining chicken, chicken liver, smoked beef, fried shallots, egg, cornstarch, and baking powder, blend again. Transfer to a bowl
- Add the bread and water to the food processor, blend, then add it to the mixture along with the onion, mix well. Transfer the mixture into a piping bag
- Pipe the filling into the chicken skin, filling it about a third full, then add the hard-boiled eggs. Fill again with more filling
- Sew the open end closed with kitchen twine or secure with toothpicks until neatly closed. Poke a few holes in the chicken with a toothpick. Line the bottom of the steamer with a heatproof dish, then steam for 40 minutes
- Heat a little oil, add the chicken bones, cook until browned
- Slice the onion and garlic. Add the onion, garlic, and bay leaves, sauté until fragrant and browned
- Add water, ginger, and celery, cook for 30-40 minutes. Add the drippings from the chicken, then strain. Return to the pot
- Add the tomato sauce, soy sauce, Worcestershire sauce, MAGGI Oyster Sauce, MAGGI Seasoning, MAGGI Magic Lezat seasoning, sugar, pepper, and butter, cook until boiling
- Add the cornstarch slurry, cook until slightly thickened
- In a bowl, mix the butter, tomato sauce, sweet soy sauce, and MAGGI Oyster Sauce, stir well
- Brush the chicken with the glaze, then roast at 190-200°C for 10-15 minutes. Brush with the glaze again partway through roasting
- Ayam Kodok is ready to serve
Cook Mode
Resep Ayam Kodok
Ayam Kodok (Deboned Stuffed Roast Chicken)
Istimewa Anti Gagal! Resep AYAM KODOK [Lengkap Dengan Saus]
Istimewa Anti Gagal! Resep AYAM KODOK [Lengkap Dengan Saus]
Bahan
Bahan adonan:
Bahan saus gravy:
Bahan olesan:
Pelengkap:
Cara Membuat
- Rebus hati ayam hingga matang kemudian iris bawang merah
- Panaskan sedikit minyak, goreng bawang merah hingga sedikit kecokelatan, sisihkan kemudian di minyak yang sama tumis bawang bombai yang sudah dipotong kotak kecil, tumis hingga wangi, sisihkan
- Tumis hati ayam hingga kecokelatan dan wangi, sisihkan
- Pisahkan daging ayam dari kulitnya secara perlahan. Sisakan bagian sayap dan potong bagian paha bawah
- Pisahkan daging dan tulang ayam. Potong-potong tulang lalu rendam dengan air beberapa saat
- Geprek bawang putih dan iris batang seledri
- Di dalam food processor, masukkan dada ayam filet, bawang putih, batang seledri, garam, merica, gula pasir, MAGGI Magic Lezat dan pala yang diparut, haluskan hingga lengket
- Masukkan sisa ayam, hati ayam, smoked beef, bawang merah goreng, telur, maizena dan baking powder, haluskan kembali. Pindahkan ke dalam mangkuk
- Masukkan roti tawar dan air ke dalam food processor, haluskan kemudian masukkan ke dalam adonan beserta bawang bombai, aduk rata. Masukkan adonan ke dalam plastik segitiga
- Semprotkan adonan ke dalam kulit ayam, isi hingga 1/3 bagian kemudian masukkan telur rebus. Isi kembali dengan adonan
- Jahit bagian yang terbuka dengan benang kasur atau tusuk gigi hingga tertutup rapi. Tusuk beberapa titik pada ayam dengan tusuk gigi. Alasi bagian bawah kukusan dengan wadah tahan panas kemudian kukus selama 40 menit
- Panaskan sedikit minyak, masukkan tulang ayam, masak hingga kecokelatan
- Iris bawang bombai dan bawang putih. Masukkan bawang bombai, bawang putih dan bay leaf, tumis hingga wangi dan kecokelatan
- Masukkan air, jahe dan seledri, masak selama 30-40 menit. Masukkan air tetesan ayam kemudian saring. Pindahkan kembali ke dalam panci
- Masukkan saus tomat, kecap asin, kecap inggris, MAGGI Saus Tiram, MAGGI Seasoning, MAGGI Magic Lezat, gula pasir, merica dan mentega, masak hingga mendidih
- Masukkan larutan maizena, masak hingga sedikit mengental
- Di dalam mangkuk campurkan mentega, saus tomat, kecap manis dan MAGGI Saus Tiram, aduk rata
- Oles ayam dengan bumbu olesan kemudian panggang di suhu 190-200 derajat celcius selama 10-15 menit. Di tengah memanggang oles ayam dengan bumbu olesan
- Ayam kodok siap disajikan
Ingredients
Main ingredient:
Filling ingredients:
Gravy ingredients:
Glaze ingredients:
Served with:
Steps
- Boil the chicken liver until cooked, then slice the shallots
- Heat a little oil, fry the shallots until slightly browned, set aside, then in the same oil sauté the diced onion until fragrant, set aside
- Sauté the chicken liver until browned and fragrant, set aside
- Gently separate the chicken meat from its skin. Leave the wings intact and cut off the lower drumstick
- Separate the meat from the bones. Cut the bones into pieces and soak in water briefly
- Crush the garlic and slice the celery
- In a food processor, combine the chicken breast fillet, garlic, celery, salt, pepper, sugar, MAGGI Magic Lezat seasoning, and grated nutmeg, blend until sticky
- Add the remaining chicken, chicken liver, smoked beef, fried shallots, egg, cornstarch, and baking powder, blend again. Transfer to a bowl
- Add the bread and water to the food processor, blend, then add it to the mixture along with the onion, mix well. Transfer the mixture into a piping bag
- Pipe the filling into the chicken skin, filling it about a third full, then add the hard-boiled eggs. Fill again with more filling
- Sew the open end closed with kitchen twine or secure with toothpicks until neatly closed. Poke a few holes in the chicken with a toothpick. Line the bottom of the steamer with a heatproof dish, then steam for 40 minutes
- Heat a little oil, add the chicken bones, cook until browned
- Slice the onion and garlic. Add the onion, garlic, and bay leaves, sauté until fragrant and browned
- Add water, ginger, and celery, cook for 30-40 minutes. Add the drippings from the chicken, then strain. Return to the pot
- Add the tomato sauce, soy sauce, Worcestershire sauce, MAGGI Oyster Sauce, MAGGI Seasoning, MAGGI Magic Lezat seasoning, sugar, pepper, and butter, cook until boiling
- Add the cornstarch slurry, cook until slightly thickened
- In a bowl, mix the butter, tomato sauce, sweet soy sauce, and MAGGI Oyster Sauce, stir well
- Brush the chicken with the glaze, then roast at 190-200°C for 10-15 minutes. Brush with the glaze again partway through roasting
- Ayam Kodok is ready to serve
Cook Notes
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