MENU VIRAL BUAT BUKA PUASA ! RESEP GOHIONG AYAM HALAL !
Gohiong Ayam
Halal Chicken Gohiong (Fried Chicken Roll with Cuko Sauce)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus paha ayam utuh sampai matang, angkat lalu potong dadu kecil.
- Campurkan potongan ayam rebus dengan ayam giling, bawang putih halus, bawang merah cincang, dan daun bawang.
- Tambahkan telur, tepung tapioka, bubuk ngohiong, saus tiram, gula pasir, kaldu jamur, garam, dan sedikit air, aduk hingga rata. Simpan di kulkas sebentar.
- Untuk kulit: campur tepung terigu, tepung maizena, kaldu bubuk, dan telur sedikit demi sedikit sambil diaduk dengan whisk, tambahkan air bertahap.
- Saring adonan kulit agar halus dan tidak menggumpal.
- Tuang adonan tipis-tipis di pan panas, masak sampai pinggirannya kering dan mengelupas, lalu angkat.
- Untuk saus cuko: masak gula aren, gula pasir, bawang putih halus, kaldu jamur, garam, air, kecap manis, dan cuka hingga mendidih.
- Saring saus agar bersih dari ampas bawang putih.
- Isi kulit dengan adonan ayam, gulung rapat seperti risoles.
- Potong-potong gulungan gohiong.
- Goreng dengan api tidak terlalu besar sampai berwarna golden brown dan matang sampai dalam.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the whole chicken thighs until cooked, remove and cut into small dice.
- Mix the diced boiled chicken with ground chicken, minced garlic, minced shallots, and scallion.
- Add egg, tapioca starch, five-spice (ngohiong) powder, oyster sauce, sugar, mushroom bouillon, salt, and a little water, mix until combined. Chill briefly in the fridge.
- For the wrapper: whisk all-purpose flour, cornstarch, bouillon powder, and egg gradually, adding water in stages.
- Strain the wrapper batter so it's smooth and lump-free.
- Pour the batter thinly onto a hot pan, cook until the edges dry out and peel up, then remove.
- For the dipping sauce: cook palm sugar, sugar, minced garlic, mushroom bouillon, salt, water, sweet soy sauce, and vinegar until it boils.
- Strain the sauce to remove the garlic bits.
- Fill the wrapper with the chicken mixture, roll tightly like a spring roll.
- Cut the rolled gohiong into pieces.
- Deep-fry over moderate heat until golden brown and cooked through.
Cook Mode
MENU VIRAL BUAT BUKA PUASA ! RESEP GOHIONG AYAM HALAL !
MENU VIRAL BUAT BUKA PUASA ! RESEP GOHIONG AYAM HALAL !
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus paha ayam utuh sampai matang, angkat lalu potong dadu kecil.
- Campurkan potongan ayam rebus dengan ayam giling, bawang putih halus, bawang merah cincang, dan daun bawang.
- Tambahkan telur, tepung tapioka, bubuk ngohiong, saus tiram, gula pasir, kaldu jamur, garam, dan sedikit air, aduk hingga rata. Simpan di kulkas sebentar.
- Untuk kulit: campur tepung terigu, tepung maizena, kaldu bubuk, dan telur sedikit demi sedikit sambil diaduk dengan whisk, tambahkan air bertahap.
- Saring adonan kulit agar halus dan tidak menggumpal.
- Tuang adonan tipis-tipis di pan panas, masak sampai pinggirannya kering dan mengelupas, lalu angkat.
- Untuk saus cuko: masak gula aren, gula pasir, bawang putih halus, kaldu jamur, garam, air, kecap manis, dan cuka hingga mendidih.
- Saring saus agar bersih dari ampas bawang putih.
- Isi kulit dengan adonan ayam, gulung rapat seperti risoles.
- Potong-potong gulungan gohiong.
- Goreng dengan api tidak terlalu besar sampai berwarna golden brown dan matang sampai dalam.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the whole chicken thighs until cooked, remove and cut into small dice.
- Mix the diced boiled chicken with ground chicken, minced garlic, minced shallots, and scallion.
- Add egg, tapioca starch, five-spice (ngohiong) powder, oyster sauce, sugar, mushroom bouillon, salt, and a little water, mix until combined. Chill briefly in the fridge.
- For the wrapper: whisk all-purpose flour, cornstarch, bouillon powder, and egg gradually, adding water in stages.
- Strain the wrapper batter so it's smooth and lump-free.
- Pour the batter thinly onto a hot pan, cook until the edges dry out and peel up, then remove.
- For the dipping sauce: cook palm sugar, sugar, minced garlic, mushroom bouillon, salt, water, sweet soy sauce, and vinegar until it boils.
- Strain the sauce to remove the garlic bits.
- Fill the wrapper with the chicken mixture, roll tightly like a spring roll.
- Cut the rolled gohiong into pieces.
- Deep-fry over moderate heat until golden brown and cooked through.
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