Resep SIOMAY AYAM Ekonomis: Gurih, Kenyal, Nagih [Murah Bukan Murahan!]

Name: Chicken Shumai Recipe
Yield: 28-30 pcs
Ingredients: 500 g chicken thigh fillet; 90 g chayote (after squeezing the water out); 2 tsp salt; 2 tbsp sugar; 2 tsp stock powder / MSG; ½ tsp pepper; 1 pc egg white; 2 tbsp fish sauce; 1 tbsp minced garlic; 3 pc green onion; 3 tbsp oil; 100-150 ml ice cube / cold water; 220 g tapioca flour; 40 g all-purpose flour; 100 g fried peanut; 5 clove garlic; 7 pc shallot; 10 pc curly red chili; 3 pc candlenut; 2 pc Thai chili; 80 ml oil; 80 g palm sugar; 3 tbsp tamarind water; 3 pc lime leaf; 550 ml water; 3 tbsp chili sauce; 1 tbsp rice flour; 1 tsp salt; Lime leaf

Devina Hermawan April 28, 2022 Watch on YouTube ↗

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Chicken Shumai Recipe

Makes 28-30 pcs

Bahan

Bahan adonan:

Bahan saus kacang:

Lainnya:

Cara Membuat

Parut halus labu siam kemudian peras
Iris halus daun bawang, panaskan minyak lalu tumis sesaat, sisihkan
Di dalam food processor, masukkan setengah paha ayam, bawang putih halus, garam, gula pasir, kaldu bubuk, dan merica hingga halus dan lengket
Masukkan sisa ayam, es batu, putih telur, dan kecap ikan, haluskan kembali kemudian pindahkan ke dalam mangkuk
Masukkan labu siam parut, daun bawang beserta minyak, tepung terigu, dan tepung tapioka, aduk rata
Oles kukusan dengan minyak, bentuk bulat adonan dengan sendok kemudian masukkan ke dalam kukusan
Rapikan siomay menggunakan garpu dari samping ke atas lalu kukus selama 20 menit
Untuk saus, potong bawang putih dan bawang merah, geprek kemiri, iris cabai rawit, dan cabai merah keriting
Panaskan minyak, tumis bawang merah, bawang putih, dan kemiri, masak sesaat lalu tambahkan cabai rawit dan cabai merah keriting
Pindahkan ke dalam blender, masukkan kacang dan sedikit air, blender hingga halus kemudian masak kembali
Masukkan daun jeruk dan gula merah, aduk rata kemudian tambahkan air, air asam jawa, saus sambal, dan garam, masak hingga mendidih
Larutkan tepung beras lalu masukkan ke dalam saus, aduk rata
Siomay ayam siap disajikan

Ingredients

Dough ingredients:

Peanut Sauce ingredients:

Others:

Steps

Grate the chayote finely and squeeze the water out.
Slice the green onions finely. Heat the oil and sauté for a moment. Set aside.
In a food processor, add half of the chicken thigh along with the minced garlic, salt, sugar, stock powder, and pepper. Blend until smooth and sticky.
Add the rest of the chicken in with ice cubes, egg white, and fish sauce. Blend again and transfer into a bowl.
Add the grated chayote, green onion and its oil, flour, and tapioca flour. Mix well.
Brush the steamer with oil. Shape the dough into balls with a spoon and place in the steamer.
Tidy up the shape with forks. Pull the sides upwards, then steam for 20 minutes.
For the Sauce, slice the garlic and shallots. Pound the candlenuts, slice the Thai chili and curly red chili.
Heat the oil. Sauté the shallots, garlic, and candlenuts. Cook for a moment, then add Thai chili and curly red chili.
Transfer into the blender. Add peanuts and some water, then blend until smooth. Return to the pan and cook.
Add lime leaf and palm sugar. Stir, then add water, tamarind water, chili sauce, and salt. Bring to a boil.
Dilute the rice water and add it into the sauce. Mix well.
Chicken Shumai is ready to serve.