Resep GALANTIN AYAM SPESIAL ala Devina Hermawan: Ekonomis Tapi Mewah!

Name: Resep Galantin Ayam
Yield: 8 porsi
Ingredients: 1 kg paha ayam filet dengan kulit; 3 sdm gula pasir; 1,5 sdm garam; 1 sdt merica; 900 ml air; 2 sdm kecap asin; 350 gr paha ayam filet; 1 sdt Royco Kaldu Ayam; 1 sdm gula pasir; ¼ sdt merica; 1 sdm Royco Saus Tiram; ½ sdm bawang putih goreng; 1 sdm bawang merah goreng; 1 lembar roti tawar; 1 butir telur; 60 gr smoked beef; 80 gr hati ayam, rebus; 80 gr ampela, rebus; 4 butir telur rebus; 65 gr wortel rebus; 75 gr buncis rebus; 3 sdm mentega tawar; 2 sdm tepung terigu protein sedang; 2 batang rosemary; 1 buah bawang bombai; 3 sdm Royco Saus Tiram; 1 sdt Royco Kaldu Ayam; 3 sdm saus tomat; 2 sdm kecap asin; ½ sdm kecap inggris

Devina Hermawan 19 Desember 2022 Tonton di YouTube ↗

Menu Ayam masuk untuk simpan

Resep Galantin Ayam

Untuk 8 porsi

Masuk untuk Belanja Masuk untuk Rencanakan

Bahan

Bahan marinasi basah:

Bahan galantine paste:

Bahan saus:

Pelengkap:

Bahan mustard jawa:

Cara Membuat

Campurkan air, garam, gula pasir, merica, dan kecap asin, aduk hingga larut kemudian tuang ke dalam ayam. Diamkan semalaman di dalam kulkas
Masukkan ayam, telur, bawang merah goreng, bawang putih goreng, gula pasir, merica, Royco Kaldu Ayam, Royco Saus Tiram, dan roti tawar ke dalam food processor, haluskan hingga halus dan lengket
Potong kotak buncis, wortel, smoked beef, hati, dan ampela
Keringkan ayam yang sudah di brine, ratakan ayam yang bentuknya kurang beraturan dengan pisau
Potong kotak sisa ayam lalu masukkan ke dalam mangkuk
Masukkan buncis, wortel, smoked beef, hati ampela, dan adonan yang telah dihaluskan, aduk rata secara perlahan
Siapkan alumunium foil, susun ayam yang sudah ditrim lalu masukkan adonan galantin , ratakan
Susun telur rebus di atas adonan kemudian gulung perlahan. Rapatkan bagian kanan dan kiri. Kukus selama 60 menit
Untuk saus, iris bawang bombai lalu tumis hingga kecokelatan
Masukkan mentega, terigu dan rosemary, aduk rata lalu tambahkan kecap asin, kecap inggris, saus tomat, Royco Saus Tiram, air, Royco Kaldu Ayam, gula pasir, dan merica, masak sesaat hingga wangi
Sisihkan rosemary, blender saus hingga halus kemudian didihkan kembali
Keluarkan galantin dari kukusan, buka bungkus aluminium foil kemudian tuang tetesan kaldu ayam ke dalam saus
Oles galantin dengan saus kemudian panggang di suhu 220 derajat celcius selama 10 menit. Oleskan saus di tengah memanggang
Untuk mustard jawa, masak margarin dan tepung terigu, aduk rata kemudian masukkan air, kuning telur, mustard, cuka beras, gula pasir, dan garam, masak sesaat, sisihkan
Galantin ayam siap disajikan dengan pelengkap

Ingredients

Brine ingredients:

Meat Paste ingredients:

Sauce ingredients:

Add-ons:

Javanese Mustard ingredients:

Steps

Combine the water, salt, sugar, pepper, and soy sauce and stir until dissolved, then pour over the chicken. Refrigerate overnight.
Add the chicken, egg, fried shallots, fried garlic, sugar, pepper, Royco Chicken Bouillon, Royco Oyster Sauce, and white bread to a food processor. Process until smooth and sticky.
Dice the green beans, carrot, smoked beef, liver, and gizzards.
Pat the brined chicken dry and use a knife to even out any irregularly shaped pieces.
Dice the remaining chicken and place it in a bowl.
Add the green beans, carrot, smoked beef, liver and gizzards, and processed mixture. Mix gently until combined.
Prepare aluminum foil, arrange the trimmed chicken on it, add the galantin mixture, and spread evenly.
Arrange the boiled eggs over the mixture and roll gently. Seal both ends tightly and steam for 60 minutes.
For the sauce, slice the onion and sauté until browned.
Add the butter, all-purpose flour, and rosemary and mix well. Add the soy sauce, Worcestershire sauce, tomato sauce, Royco Oyster Sauce, water, Royco Chicken Bouillon, sugar, and pepper. Cook briefly until fragrant.
Remove the rosemary, blend the sauce until smooth, then bring it back to a boil.
Remove the galantin from the steamer and unwrap the aluminum foil, then pour the chicken drippings into the sauce.
Brush the galantin with the sauce and bake at 220°C for 10 minutes, brushing again halfway through.
For the Javanese mustard, cook the margarine and all-purpose flour and mix well. Add the water, egg yolk, mustard, rice vinegar, sugar, and salt. Cook briefly and set aside.
Chicken galantin is ready to serve with the accompaniments.