AYAM UNGKEP ENAK PRAKTIS UNTUK STOK SAHUR DAN BUKA PUASA
AYAM UNGKEP
Ayam Ungkep (Pre-Seasoned Braised Chicken) - Stock for Sahur & Iftar
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang merah, bawang putih, kemiri sangrai, kunyit, jahe, dan lengkuas, tambahkan merica dan ketumbar, haluskan dengan sedikit air.
- Masukkan ayam ke wajan/teflon, tambahkan bumbu halus, tuang air sekitar 700 ml, tambahkan garam dan kaldu ayam bubuk, masukkan daun salam dan sereh, aduk rata.
- Ungkep ayam dengan wajan tertutup menggunakan api sedang hingga matang, sesekali dibalik agar matang merata.
- Angkat dan tiriskan.
- (Opsional) Ungkep tempe potong di sisa bumbu ungkepan hingga bumbu meresap, angkat dan tiriskan.
- Tunggu ayam hingga benar-benar dingin, lalu simpan dalam wadah tertutup di freezer sebagai stok.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the shallots, garlic, toasted candlenuts, turmeric, ginger, and galangal, add the ground pepper and coriander, and grind together with a little water.
- Put the chicken into a pan, add the ground spice paste, pour in about 700 ml water, add salt and chicken bouillon powder, add the bay leaves and lemongrass, and stir well.
- Poach the chicken in a covered pan over medium heat until cooked, turning occasionally for even cooking.
- Remove and drain.
- (Optional) Poach sliced tempeh in the leftover poaching liquid until the seasoning is absorbed, remove and drain.
- Let the chicken cool completely, then store in a covered container in the freezer as stock.
Cook Mode
AYAM UNGKEP
Ayam Ungkep (Pre-Seasoned Braised Chicken) - Stock for Sahur & Iftar
AYAM UNGKEP ENAK PRAKTIS UNTUK STOK SAHUR DAN BUKA PUASA
AYAM UNGKEP ENAK PRAKTIS UNTUK STOK SAHUR DAN BUKA PUASA
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang merah, bawang putih, kemiri sangrai, kunyit, jahe, dan lengkuas, tambahkan merica dan ketumbar, haluskan dengan sedikit air.
- Masukkan ayam ke wajan/teflon, tambahkan bumbu halus, tuang air sekitar 700 ml, tambahkan garam dan kaldu ayam bubuk, masukkan daun salam dan sereh, aduk rata.
- Ungkep ayam dengan wajan tertutup menggunakan api sedang hingga matang, sesekali dibalik agar matang merata.
- Angkat dan tiriskan.
- (Opsional) Ungkep tempe potong di sisa bumbu ungkepan hingga bumbu meresap, angkat dan tiriskan.
- Tunggu ayam hingga benar-benar dingin, lalu simpan dalam wadah tertutup di freezer sebagai stok.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the shallots, garlic, toasted candlenuts, turmeric, ginger, and galangal, add the ground pepper and coriander, and grind together with a little water.
- Put the chicken into a pan, add the ground spice paste, pour in about 700 ml water, add salt and chicken bouillon powder, add the bay leaves and lemongrass, and stir well.
- Poach the chicken in a covered pan over medium heat until cooked, turning occasionally for even cooking.
- Remove and drain.
- (Optional) Poach sliced tempeh in the leftover poaching liquid until the seasoning is absorbed, remove and drain.
- Let the chicken cool completely, then store in a covered container in the freezer as stock.
Cook Notes
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