RESEP FUYUNGHAI AYAM VERSI JUMBO | Dapur Rutin by Martin Praja
FUYUNGHAI AYAM
Jumbo Chicken Fuyunghai
Bahan
SAUS ASAM MANIS:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok 3 butir telur dalam wadah.
- Tambahkan ayam cincang, daun bawang, wortel parut, dan kol iris tipis, aduk rata.
- Bumbui dengan kaldu jamur, garam, gula, dan merica bubuk, aduk rata.
- Tambahkan tepung tapioka ke dalam adonan, aduk rata.
- Panaskan minyak yang cukup banyak, goreng adonan telur (satu porsi sekali goreng) dengan api sedang hingga bagian bawah golden brown, lalu balik dan goreng sisi lainnya hingga matang merata.
- Buat saus: panaskan margarin, tumis bawang bombay cincang hingga harum.
- Tambahkan minyak bawang putih, tumis sebentar, lalu masukkan saus tomat, kecap Inggris, dan kaldu jamur cair, aduk rata.
- Tambahkan sedikit saus sambal sesuai selera, lalu tuang air, masak hingga mendidih.
- Jika kurang kental, tambahkan larutan air dan tepung maizena, masak hingga mengental.
- Siramkan saus di atas fuyunghai yang sudah digoreng, taburi dengan irisan daun bawang yang sudah direndam air es, sajikan.
Ingredients
Sweet and Sour Sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat 3 eggs in a bowl.
- Add the minced chicken, scallions, grated carrot, and thinly sliced cabbage, stir well.
- Season with mushroom bouillon, salt, sugar, and ground pepper, stir well.
- Add tapioca starch into the mixture, stir well.
- Heat a good amount of oil, fry the egg mixture (one portion per fry) over medium heat until the bottom is golden brown, then flip and fry the other side until evenly cooked.
- Make the sauce: heat margarine, saute the chopped onion until fragrant.
- Add garlic oil, saute briefly, then add tomato ketchup, Worcestershire sauce, and liquid mushroom seasoning, stir well.
- Add a little chili sauce to taste, then pour in water, cook until it boils.
- If it's not thick enough, add a water-cornstarch slurry, cook until thickened.
- Pour the sauce over the fried fuyunghai, garnish with sliced scallions that have been soaked in ice water, and serve.
Cook Mode
FUYUNGHAI AYAM
Jumbo Chicken Fuyunghai
RESEP FUYUNGHAI AYAM VERSI JUMBO | Dapur Rutin by Martin Praja
RESEP FUYUNGHAI AYAM VERSI JUMBO | Dapur Rutin by Martin Praja
Bahan
SAUS ASAM MANIS:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok 3 butir telur dalam wadah.
- Tambahkan ayam cincang, daun bawang, wortel parut, dan kol iris tipis, aduk rata.
- Bumbui dengan kaldu jamur, garam, gula, dan merica bubuk, aduk rata.
- Tambahkan tepung tapioka ke dalam adonan, aduk rata.
- Panaskan minyak yang cukup banyak, goreng adonan telur (satu porsi sekali goreng) dengan api sedang hingga bagian bawah golden brown, lalu balik dan goreng sisi lainnya hingga matang merata.
- Buat saus: panaskan margarin, tumis bawang bombay cincang hingga harum.
- Tambahkan minyak bawang putih, tumis sebentar, lalu masukkan saus tomat, kecap Inggris, dan kaldu jamur cair, aduk rata.
- Tambahkan sedikit saus sambal sesuai selera, lalu tuang air, masak hingga mendidih.
- Jika kurang kental, tambahkan larutan air dan tepung maizena, masak hingga mengental.
- Siramkan saus di atas fuyunghai yang sudah digoreng, taburi dengan irisan daun bawang yang sudah direndam air es, sajikan.
Ingredients
Sweet and Sour Sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat 3 eggs in a bowl.
- Add the minced chicken, scallions, grated carrot, and thinly sliced cabbage, stir well.
- Season with mushroom bouillon, salt, sugar, and ground pepper, stir well.
- Add tapioca starch into the mixture, stir well.
- Heat a good amount of oil, fry the egg mixture (one portion per fry) over medium heat until the bottom is golden brown, then flip and fry the other side until evenly cooked.
- Make the sauce: heat margarine, saute the chopped onion until fragrant.
- Add garlic oil, saute briefly, then add tomato ketchup, Worcestershire sauce, and liquid mushroom seasoning, stir well.
- Add a little chili sauce to taste, then pour in water, cook until it boils.
- If it's not thick enough, add a water-cornstarch slurry, cook until thickened.
- Pour the sauce over the fried fuyunghai, garnish with sliced scallions that have been soaked in ice water, and serve.
Cook Notes
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