BIKIN KURUS tapi ENAK! Resep MIE AYAM untuk orang DIET

Willgoz Kitchen December 25, 2022 Watch on YouTube ↗

Mie Ayam for Dieting (Low-Calorie Chicken Noodles with Shirataki)

Sambal :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Untuk minyak ayam, masak kulit ayam (300 gr), bawang putih (4 siung), jahe, dan daun salam dengan api sedang sampai minyaknya keluar dan busanya hilang.
Tuang minyak ayam yang sudah jadi ke wadah, sisakan sedikit kulit ayamnya agar aromanya tetap ada.
Potong-potong bahan topping: bagi dua jamur kaleng, belah bawang bombay, haluskan bawang putih dan bawang merah, keprek jahe, dan iris daun bawang (bagian putih untuk dimasak, hijau untuk garnish).
Panaskan minyak, masak bawang-bawangan dan jahe sampai berwarna golden coklat.
Masukkan ayam paha yang sudah dipotong-potong.
Masukkan jamur kaleng.
Tambahkan kecap-kecapan (soy sauce, saus tiram, kecap manis, dan sedikit kecap hitam untuk warna) secukupnya sesuai selera.
Tambahkan bunga lawang, sedikit cengkeh, dan lada.
Masukkan telur, aduk-aduk hingga tercampur, masak sampai mengental dan bumbu meresap ke ayam dan telur.
Untuk sambal, masak cabe merah keriting, cabe rawit merah, bawang putih, gula, garam, sedikit cuka, dan air hingga mengental, sekitar 10 menit.
Rebus/masak shirataki dengan cara dibilas dan digoyang-goyang dalam panci sampai matang, sekitar 5 menit.
Tuang saus topping ayam ke atas shirataki bersama minyak ayam, aduk rata, lalu tambahkan topping ayam, telur, daun bawang, dan sambal sebelum disajikan.

Sambal:

Steps were generated from the video narration. Watch the video if unsure.

For the chicken oil, cook the chicken skin (300 g), garlic (4 cloves), ginger, and bay leaf over medium heat until the oil renders out and the foam disappears.
Pour off the finished chicken oil into a container, leaving a little of the skin in for extra aroma.
Cut up the topping ingredients: halve the canned mushrooms, split the onion, mince the garlic and shallots, smash the ginger, and slice the scallions (white part for cooking, green part for garnish).
Heat the oil and cook the aromatics and ginger until golden brown.
Add the cut-up chicken thigh.
Add the canned mushrooms.
Add soy sauce, oyster sauce, sweet soy sauce, and a little dark soy sauce for color, to taste.
Add star anise, a pinch of clove, and pepper.
Add the egg, stir it in, and cook until it thickens and the seasoning is absorbed into the chicken and egg.
For the sambal, cook curly red chilies, red bird's-eye chilies, garlic, sugar, salt, a little vinegar, and water until thickened, about 10 minutes.
Cook the shirataki noodles by rinsing and swirling them in a pot until done, about 5 minutes.
Pour the chicken topping sauce over the shirataki along with the chicken oil, mix well, then add the chicken topping, egg, scallions, and sambal before serving.