RESEP BUBUR CHINESE HALAL - SEHANGAT PELUKAN BIBI LUNG
Bubur Ayam ala Chinese
Halal Chinese-Style Chicken Congee (Bubur Ayam)
Bahan
MINYAK GORENG BAWANG PUTIH :
BUBUR AYAM CENESS :
AYAM KUKUS:
PELENGKAP :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Marinasi ayam paha dengan jahe parut, kecap asin, dan banyak minyak wijen, simpan di kulkas sekitar 30 menit.
- Buat minyak bawang: cincang halus bawang putih, masak dengan minyak sampai keemasan (golden brown), gabungkan dengan minyak wijen.
- Cuci beras hingga bersih (3 kali), lalu masukkan ke panci besar bersama air (5-7 kali lebih banyak dari jumlah beras).
- Tambahkan chicken powder, gula, lada putih, garam, dan sebagian minyak bawang ke dalam air beras, masak hingga menjadi bubur, aduk sesekali.
- Tambahkan jahe di akhir masak bubur untuk aroma.
- Kukus ayam yang sudah dimarinasi dengan tambahan minyak bawang selama sekitar 12-15 menit hingga matang.
- Sambil menunggu, potong-potong cakwe.
- Aduk bubur menggunakan sendok berlubang/whisk agar beras cepat hancur dan bubur menjadi halus, masak hingga kekentalan sesuai selera (tambah air jika ingin lebih cair).
- Setelah ayam matang dan agak dingin, potong/gunting menjadi potongan kecil, dan sisihkan kaldu/jus dari kukusan ayam untuk dituang ke bubur.
- Sajikan bubur dengan suwiran ayam beserta kaldunya, cakwe, minyak bawang, daun ketumbar (wansui), dan selada keriting.
Ingredients
GARLIC OIL :
CHINESE-STYLE CHICKEN CONGEE :
STEAMED CHICKEN:
ACCOMPANIMENTS:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Marinate the chicken thigh with grated ginger, soy sauce, and plenty of sesame oil, refrigerate for about 30 minutes.
- Make the garlic oil: finely mince the garlic, cook in oil until golden brown, then combine with sesame oil.
- Wash the rice thoroughly (3 times), then put it into a large pot with water (5-7 times more water than rice).
- Add chicken powder, sugar, white pepper, salt, and some of the garlic oil to the rice water, cook until it becomes porridge, stirring occasionally.
- Add ginger near the end of cooking the porridge for aroma.
- Steam the marinated chicken with a bit more garlic oil for about 12-15 minutes until cooked.
- While waiting, cut the cakwe into pieces.
- Stir the porridge with a whisk/perforated spoon so the rice breaks down faster and becomes smooth, cook to your desired thickness (add more water if you want it thinner).
- Once the chicken is cooked and slightly cooled, cut or scissor it into small pieces, and save the juices from steaming to pour into the porridge.
- Serve the porridge topped with the shredded chicken and its juices, cakwe, garlic oil, cilantro leaves, and curly lettuce.
Cook Mode
RESEP BUBUR CHINESE HALAL - SEHANGAT PELUKAN BIBI LUNG
RESEP BUBUR CHINESE HALAL - SEHANGAT PELUKAN BIBI LUNG
Bahan
MINYAK GORENG BAWANG PUTIH :
BUBUR AYAM CENESS :
AYAM KUKUS:
PELENGKAP :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Marinasi ayam paha dengan jahe parut, kecap asin, dan banyak minyak wijen, simpan di kulkas sekitar 30 menit.
- Buat minyak bawang: cincang halus bawang putih, masak dengan minyak sampai keemasan (golden brown), gabungkan dengan minyak wijen.
- Cuci beras hingga bersih (3 kali), lalu masukkan ke panci besar bersama air (5-7 kali lebih banyak dari jumlah beras).
- Tambahkan chicken powder, gula, lada putih, garam, dan sebagian minyak bawang ke dalam air beras, masak hingga menjadi bubur, aduk sesekali.
- Tambahkan jahe di akhir masak bubur untuk aroma.
- Kukus ayam yang sudah dimarinasi dengan tambahan minyak bawang selama sekitar 12-15 menit hingga matang.
- Sambil menunggu, potong-potong cakwe.
- Aduk bubur menggunakan sendok berlubang/whisk agar beras cepat hancur dan bubur menjadi halus, masak hingga kekentalan sesuai selera (tambah air jika ingin lebih cair).
- Setelah ayam matang dan agak dingin, potong/gunting menjadi potongan kecil, dan sisihkan kaldu/jus dari kukusan ayam untuk dituang ke bubur.
- Sajikan bubur dengan suwiran ayam beserta kaldunya, cakwe, minyak bawang, daun ketumbar (wansui), dan selada keriting.
Ingredients
GARLIC OIL :
CHINESE-STYLE CHICKEN CONGEE :
STEAMED CHICKEN:
ACCOMPANIMENTS:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Marinate the chicken thigh with grated ginger, soy sauce, and plenty of sesame oil, refrigerate for about 30 minutes.
- Make the garlic oil: finely mince the garlic, cook in oil until golden brown, then combine with sesame oil.
- Wash the rice thoroughly (3 times), then put it into a large pot with water (5-7 times more water than rice).
- Add chicken powder, sugar, white pepper, salt, and some of the garlic oil to the rice water, cook until it becomes porridge, stirring occasionally.
- Add ginger near the end of cooking the porridge for aroma.
- Steam the marinated chicken with a bit more garlic oil for about 12-15 minutes until cooked.
- While waiting, cut the cakwe into pieces.
- Stir the porridge with a whisk/perforated spoon so the rice breaks down faster and becomes smooth, cook to your desired thickness (add more water if you want it thinner).
- Once the chicken is cooked and slightly cooled, cut or scissor it into small pieces, and save the juices from steaming to pour into the porridge.
- Serve the porridge topped with the shredded chicken and its juices, cakwe, garlic oil, cilantro leaves, and curly lettuce.
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