ANTI GAGAL !! AYAM GORENG LENGKUAS
Resep
Galangal Fried Chicken
Bahan
Bahan yang dihaluskan :
Cara Membuat
- Marinasi 1,5 kg ayam dengan air perasan jeruk sonkit atau jeruk nipis, lalu sisihkan.
- Haluskan 200 gr lengkuas dengan sedikit air; kalau mau, lengkuasnya juga boleh diparut.
- Pindahkan lengkuas halus ke wadah terpisah.
- Masukkan bawang merah, bawang putih, jahe, kunyit, kemiri sangrai, dan ketumbar ke dalam chopper.
- Tambahkan air secukupnya, lalu proses sampai bumbunya halus.
- Siapkan wajan yang cukup besar, lalu masukkan potongan ayam.
- Masukkan 1 sdm garam, 1/2 sdt merica, dan 1,5 sdt kaldu jamur.
- Masukkan daun salam dan daun jeruk yang sudah diremas-remas supaya aromanya lebih keluar.
- Masukkan 3 batang serai yang sudah digeprek.
- Masukkan bumbu halus dan lengkuas halus.
- Tuang air sebanyak 1 liter atau sampai ayamnya terendam.
- Masak dengan api sedang sampai airnya menyusut; tutup wajan supaya cepat mendidih dan sesekali diaduk.
- Matikan api, lalu pisahkan ayam dari sisa bumbunya.
- Buang ampas daun salam, daun jeruk, dan serai.
- Tiriskan sisa bumbu dari airnya supaya tidak terlalu basah saat digoreng.
- Goreng ayam di minyak panas dengan api sedang sampai berwarna kecoklatan, lalu angkat dan tiriskan.
- Goreng sisa bumbu lengkuas dengan sisa minyak menggoreng ayam, pakai api sedang sambil terus diaduk supaya tidak gosong.
- Angkat saat warnanya sudah cukup dan bumbunya kering, karena warnanya akan makin gelap setelah diangkat.
- Tiriskan lalu pindahkan ke atas kitchen towel dan sebarkan supaya sisa minyaknya terserap.
- Sajikan serundeng lengkuas terpisah atau ditaburkan ke atas ayam goreng.
Ingredients
Spice paste :
Steps
- Marinate 1.5 kg of chicken with the juice of a sonkit citrus or lime, then set it aside.
- Blend 200 g galangal with a little water; you can also simply grate it if you prefer.
- Move the blended galangal into a separate bowl.
- Put the shallots, garlic, ginger, turmeric, toasted candlenuts and coriander into the chopper.
- Add enough water to help it along, then process until the paste is smooth.
- Set out a large pan, then add the chicken pieces.
- Add 1 tbsp salt, 1/2 tsp pepper and 1.5 tsp mushroom stock powder.
- Add the bay leaves and kaffir lime leaves, crushing them in your hand first to release the aroma.
- Add 3 stalks of bruised lemongrass.
- Add the spice paste and the blended galangal.
- Pour in 1 litre of water, or enough to submerge the chicken.
- Cook over medium heat until the liquid reduces; cover the pan so it boils faster and stir occasionally.
- Turn off the heat, then lift the chicken out of the remaining spice mixture.
- Discard the spent bay leaves, lime leaves and lemongrass.
- Drain the liquid off the leftover spice mixture so it is not too wet when fried.
- Fry the chicken in hot oil over medium heat until golden brown, then lift it out and drain.
- Fry the leftover galangal mixture in the same oil over medium heat, stirring constantly so it does not burn.
- Take it out once the colour is right and it has dried out, because it darkens further after it leaves the pan.
- Drain it, then spread it out on kitchen towel so the excess oil is absorbed.
- Serve the galangal crumb on the side, or scattered over the fried chicken.
Cook Mode
ANTI GAGAL !! AYAM GORENG LENGKUAS
Galangal Fried Chicken
ANTI GAGAL !! AYAM GORENG LENGKUAS
ANTI GAGAL !! AYAM GORENG LENGKUAS
Bahan
Bahan yang dihaluskan :
Cara Membuat
- Marinasi 1,5 kg ayam dengan air perasan jeruk sonkit atau jeruk nipis, lalu sisihkan.
- Haluskan 200 gr lengkuas dengan sedikit air; kalau mau, lengkuasnya juga boleh diparut.
- Pindahkan lengkuas halus ke wadah terpisah.
- Masukkan bawang merah, bawang putih, jahe, kunyit, kemiri sangrai, dan ketumbar ke dalam chopper.
- Tambahkan air secukupnya, lalu proses sampai bumbunya halus.
- Siapkan wajan yang cukup besar, lalu masukkan potongan ayam.
- Masukkan 1 sdm garam, 1/2 sdt merica, dan 1,5 sdt kaldu jamur.
- Masukkan daun salam dan daun jeruk yang sudah diremas-remas supaya aromanya lebih keluar.
- Masukkan 3 batang serai yang sudah digeprek.
- Masukkan bumbu halus dan lengkuas halus.
- Tuang air sebanyak 1 liter atau sampai ayamnya terendam.
- Masak dengan api sedang sampai airnya menyusut; tutup wajan supaya cepat mendidih dan sesekali diaduk.
- Matikan api, lalu pisahkan ayam dari sisa bumbunya.
- Buang ampas daun salam, daun jeruk, dan serai.
- Tiriskan sisa bumbu dari airnya supaya tidak terlalu basah saat digoreng.
- Goreng ayam di minyak panas dengan api sedang sampai berwarna kecoklatan, lalu angkat dan tiriskan.
- Goreng sisa bumbu lengkuas dengan sisa minyak menggoreng ayam, pakai api sedang sambil terus diaduk supaya tidak gosong.
- Angkat saat warnanya sudah cukup dan bumbunya kering, karena warnanya akan makin gelap setelah diangkat.
- Tiriskan lalu pindahkan ke atas kitchen towel dan sebarkan supaya sisa minyaknya terserap.
- Sajikan serundeng lengkuas terpisah atau ditaburkan ke atas ayam goreng.
Ingredients
Spice paste :
Steps
- Marinate 1.5 kg of chicken with the juice of a sonkit citrus or lime, then set it aside.
- Blend 200 g galangal with a little water; you can also simply grate it if you prefer.
- Move the blended galangal into a separate bowl.
- Put the shallots, garlic, ginger, turmeric, toasted candlenuts and coriander into the chopper.
- Add enough water to help it along, then process until the paste is smooth.
- Set out a large pan, then add the chicken pieces.
- Add 1 tbsp salt, 1/2 tsp pepper and 1.5 tsp mushroom stock powder.
- Add the bay leaves and kaffir lime leaves, crushing them in your hand first to release the aroma.
- Add 3 stalks of bruised lemongrass.
- Add the spice paste and the blended galangal.
- Pour in 1 litre of water, or enough to submerge the chicken.
- Cook over medium heat until the liquid reduces; cover the pan so it boils faster and stir occasionally.
- Turn off the heat, then lift the chicken out of the remaining spice mixture.
- Discard the spent bay leaves, lime leaves and lemongrass.
- Drain the liquid off the leftover spice mixture so it is not too wet when fried.
- Fry the chicken in hot oil over medium heat until golden brown, then lift it out and drain.
- Fry the leftover galangal mixture in the same oil over medium heat, stirring constantly so it does not burn.
- Take it out once the colour is right and it has dried out, because it darkens further after it leaves the pan.
- Drain it, then spread it out on kitchen towel so the excess oil is absorbed.
- Serve the galangal crumb on the side, or scattered over the fried chicken.
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