GURIH WANGI KENYANG - RESEP AYAM BAKAR RICA NASI JERUK
NASI DAUN JERUK
Savory Grilled Rica Chicken with Citrus Rice
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Scoring ayam terlebih dahulu, lalu marinasi dengan jeruk kunci, garam, dan kaldu jamur selama minimal 1-2 jam.
- Panaskan pan dengan sedikit minyak, lalu browning ayam (kulit di bawah) sampai warnanya coklat (belum matang sepenuhnya).
- Potong-potong bahan bumbu rica agar lebih ringan saat dichopper.
- Chopper semua bumbu rica sampai tekstur sesuai selera (kasar atau halus).
- Gunakan minyak bekas browning ayam, tambahkan serai dan daun jeruk yang banyak untuk infuse aroma, lalu tumis bumbu rica dengan minyak agak banyak sampai wangi dan matang, tambahkan daun pandan.
- Untuk nasi jeruk, potong daun jeruk muda, buang tulangnya karena pahit, lalu cincang.
- Panaskan minyak, tumis bawang putih cincang kasar sampai kekuningan, lalu masukkan daun jeruk cincang dan kaldu bubuk.
- Finishing nasi dengan butter (opsional) sampai kuning kecoklatan dan wangi, matikan api, campurkan ke nasi dan aduk rata.
- Masukkan ayam ke bumbu rica yang sudah matang, bumbui dengan garam, sedikit gula, dan kaldu bubuk.
- Peras jeruk kunci ke dalamnya, masukkan air, lalu ungkep sekitar 15-20 menit sampai airnya surut.
- Sambil menunggu, buat sambal dabu-dabu: iris bawang merah, cabai rawit, tomat hijau, dan tomat merah (buang bijinya).
- Siram minyak panas ke sambal, lalu peras jeruk nipis di atasnya.
- Setelah air ungkepan surut, angkat ayam, lalu panaskan pan grill dan bakar ayam dengan posisi kulit di bawah lebih dulu.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Score the chicken first, then marinate with kaffir lime, salt, and mushroom bouillon powder for at least 1-2 hours.
- Heat a pan with a little oil, then brown the chicken (skin-side down) until it turns brown (not fully cooked yet).
- Cut up the rica seasoning ingredients so they're lighter to chop.
- Chop all the rica seasoning to the texture you like (coarse or fine).
- Use the leftover oil from browning the chicken, add a generous amount of lemongrass and kaffir lime leaves to infuse the flavor, then sauté the rica paste with a fairly generous amount of oil until fragrant and cooked, and add pandan leaves.
- For the citrus rice, cut young kaffir lime leaves, remove the stem since it's bitter, then chop.
- Heat oil, sauté roughly chopped garlic until golden, then add the chopped kaffir lime leaves and bouillon powder.
- Finish the rice with butter (optional) until golden brown and fragrant, turn off the heat, mix into the rice, and stir well.
- Add the chicken to the cooked rica paste, and season with salt, a little sugar, and bouillon powder.
- Squeeze in the kaffir lime, add water, then simmer for about 15-20 minutes until the liquid reduces.
- Meanwhile, make the dabu-dabu sambal: slice the shallots, bird's-eye chilies, green tomato, and red tomato (with the seeds removed).
- Pour hot oil over the sambal, then squeeze lime over it.
- Once the simmering liquid has reduced, remove the chicken, then heat a grill pan and grill the chicken skin-side down first.
Cook Mode
NASI DAUN JERUK
Savory Grilled Rica Chicken with Citrus Rice
GURIH WANGI KENYANG - RESEP AYAM BAKAR RICA NASI JERUK
GURIH WANGI KENYANG - RESEP AYAM BAKAR RICA NASI JERUK
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Scoring ayam terlebih dahulu, lalu marinasi dengan jeruk kunci, garam, dan kaldu jamur selama minimal 1-2 jam.
- Panaskan pan dengan sedikit minyak, lalu browning ayam (kulit di bawah) sampai warnanya coklat (belum matang sepenuhnya).
- Potong-potong bahan bumbu rica agar lebih ringan saat dichopper.
- Chopper semua bumbu rica sampai tekstur sesuai selera (kasar atau halus).
- Gunakan minyak bekas browning ayam, tambahkan serai dan daun jeruk yang banyak untuk infuse aroma, lalu tumis bumbu rica dengan minyak agak banyak sampai wangi dan matang, tambahkan daun pandan.
- Untuk nasi jeruk, potong daun jeruk muda, buang tulangnya karena pahit, lalu cincang.
- Panaskan minyak, tumis bawang putih cincang kasar sampai kekuningan, lalu masukkan daun jeruk cincang dan kaldu bubuk.
- Finishing nasi dengan butter (opsional) sampai kuning kecoklatan dan wangi, matikan api, campurkan ke nasi dan aduk rata.
- Masukkan ayam ke bumbu rica yang sudah matang, bumbui dengan garam, sedikit gula, dan kaldu bubuk.
- Peras jeruk kunci ke dalamnya, masukkan air, lalu ungkep sekitar 15-20 menit sampai airnya surut.
- Sambil menunggu, buat sambal dabu-dabu: iris bawang merah, cabai rawit, tomat hijau, dan tomat merah (buang bijinya).
- Siram minyak panas ke sambal, lalu peras jeruk nipis di atasnya.
- Setelah air ungkepan surut, angkat ayam, lalu panaskan pan grill dan bakar ayam dengan posisi kulit di bawah lebih dulu.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Score the chicken first, then marinate with kaffir lime, salt, and mushroom bouillon powder for at least 1-2 hours.
- Heat a pan with a little oil, then brown the chicken (skin-side down) until it turns brown (not fully cooked yet).
- Cut up the rica seasoning ingredients so they're lighter to chop.
- Chop all the rica seasoning to the texture you like (coarse or fine).
- Use the leftover oil from browning the chicken, add a generous amount of lemongrass and kaffir lime leaves to infuse the flavor, then sauté the rica paste with a fairly generous amount of oil until fragrant and cooked, and add pandan leaves.
- For the citrus rice, cut young kaffir lime leaves, remove the stem since it's bitter, then chop.
- Heat oil, sauté roughly chopped garlic until golden, then add the chopped kaffir lime leaves and bouillon powder.
- Finish the rice with butter (optional) until golden brown and fragrant, turn off the heat, mix into the rice, and stir well.
- Add the chicken to the cooked rica paste, and season with salt, a little sugar, and bouillon powder.
- Squeeze in the kaffir lime, add water, then simmer for about 15-20 minutes until the liquid reduces.
- Meanwhile, make the dabu-dabu sambal: slice the shallots, bird's-eye chilies, green tomato, and red tomato (with the seeds removed).
- Pour hot oil over the sambal, then squeeze lime over it.
- Once the simmering liquid has reduced, remove the chicken, then heat a grill pan and grill the chicken skin-side down first.
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