SUP AYAM HAINAN Gurih, Simple dan Comforting...
Sup Ayam Hainan
Savory, Simple, and Comforting Hainanese Chicken Soup...
Bahan
BAHAN 1 :
BAHAN 2 :
Cara Membuat
- Goreng bawang putih yang sudah di cincang hingga kecokelatan, angkat lalu tiriskan.
- Sisakan minyak, tumis ayam hingga berubah warna & harum.
- Masukkan bawang putih geprek, jahe geprek dan bawang bombay. Tumis hingga harum.
- Masukkan air dan seasoning, masak hingga mendidih.
- Buang sekam atau kotoran dj permukaan.
- Koreksi rasa, lalu sajikan dengan garnish bawang putih goreng dan daun ketumbar.
Ingredients
INGREDIENTS 1:
INGREDIENTS 2:
Steps
- Fry the chopped garlic until browned, then remove and drain.
- Leave some oil in the pan and sauté the chicken until it changes color and becomes fragrant.
- Add the crushed garlic, crushed ginger, and onion. Sauté until fragrant.
- Add the water and seasonings, then bring to a boil.
- Skim off the foam or impurities from the surface.
- Adjust the seasoning, then serve garnished with fried garlic and cilantro.
Cook Mode
SUP AYAM HAINAN Gurih, Simple dan Comforting...
SUP AYAM HAINAN Gurih, Simple dan Comforting...
Bahan
BAHAN 1 :
BAHAN 2 :
Cara Membuat
- Goreng bawang putih yang sudah di cincang hingga kecokelatan, angkat lalu tiriskan.
- Sisakan minyak, tumis ayam hingga berubah warna & harum.
- Masukkan bawang putih geprek, jahe geprek dan bawang bombay. Tumis hingga harum.
- Masukkan air dan seasoning, masak hingga mendidih.
- Buang sekam atau kotoran dj permukaan.
- Koreksi rasa, lalu sajikan dengan garnish bawang putih goreng dan daun ketumbar.
Ingredients
INGREDIENTS 1:
INGREDIENTS 2:
Steps
- Fry the chopped garlic until browned, then remove and drain.
- Leave some oil in the pan and sauté the chicken until it changes color and becomes fragrant.
- Add the crushed garlic, crushed ginger, and onion. Sauté until fragrant.
- Add the water and seasonings, then bring to a boil.
- Skim off the foam or impurities from the surface.
- Adjust the seasoning, then serve garnished with fried garlic and cilantro.
Cook Notes
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