HALAL ! RESEP AYAM PANGGANG CHARSIU ! BISA DISTOK !
BUMBU MARINASI
Halal Chicken Char Siu (Char Siu-Style Roast Chicken)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Marinasi paha ayam dengan bawang putih halus, bubuk ngohiong (five spice powder), bubuk angkak, madu, dan garam; remas-remas hingga bumbu meresap ke seluruh permukaan ayam.
- Marinasi ayam semalaman di kulkas (minimal 2 jam bila terburu-buru) agar warnanya lebih merah dan rasanya lebih meresap.
- Letakkan ayam di atas pan/wajan untuk diungkep, lalu bumbui dengan saus tiram, kaldu jamur, gula aren, dan air (500 ml).
- Masak hingga airnya menyusut dan bumbu meresap ke dalam daging, kurang lebih setengah jam lebih.
- Tambahkan kecap asin, lalu masak lagi hingga air/sausnya mengering dan matikan api (sisa sausnya bisa dipakai sebagai saus untuk nasi).
- Angkat ayam; ayam sudah matang dan bisa langsung dipotong untuk topping, atau dipanggang, atau disimpan beku setelah dingin.
- Panaskan pan grill/anti lengket (atau oven/air fryer), lalu panggang ayam di atasnya.
- (Opsional) Campurkan hoisin sauce dengan minyak sayur, aduk rata, lalu oleskan ke ayam selama dipanggang untuk rasa lebih restoran.
- (Opsional) Gunakan kitchen torch untuk memberi aroma smoky di permukaan ayam.
- Potong-potong ayam dan sajikan.
Ingredients
Braising seasoning:
Basting glaze:
Steps
Steps were generated from the video narration — watch the video if unsure.
- Marinate the chicken thighs with minced garlic, five-spice powder, red yeast rice powder, honey, and salt; massage well so the seasoning soaks into every part of the chicken.
- Marinate overnight in the fridge (at least 2 hours if you're short on time) for a deeper red color and better flavor.
- Place the chicken in a pan to braise, then season with oyster sauce, mushroom bouillon powder, palm sugar, and 500 ml water.
- Cook until the liquid reduces and the seasoning soaks into the meat, about half an hour or more.
- Add the salty soy sauce, then continue cooking until the sauce has mostly reduced/dried up, then turn off the heat (the leftover sauce can be used to drizzle over rice).
- Remove the chicken; it's already fully cooked and can be sliced right away as a topping, or grilled, or cooled and frozen for later.
- Heat a grill pan or nonstick pan (or use an oven/air fryer), then grill the chicken on it.
- (Optional) Mix hoisin sauce with vegetable oil and brush it onto the chicken while grilling for a more restaurant-style flavor.
- (Optional) Use a kitchen torch to add a smoky aroma to the surface of the chicken.
- Slice and serve the chicken.
Mode Masak
BUMBU MARINASI
Halal Chicken Char Siu (Char Siu-Style Roast Chicken)
HALAL ! RESEP AYAM PANGGANG CHARSIU ! BISA DISTOK !
HALAL ! RESEP AYAM PANGGANG CHARSIU ! BISA DISTOK !
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Marinasi paha ayam dengan bawang putih halus, bubuk ngohiong (five spice powder), bubuk angkak, madu, dan garam; remas-remas hingga bumbu meresap ke seluruh permukaan ayam.
- Marinasi ayam semalaman di kulkas (minimal 2 jam bila terburu-buru) agar warnanya lebih merah dan rasanya lebih meresap.
- Letakkan ayam di atas pan/wajan untuk diungkep, lalu bumbui dengan saus tiram, kaldu jamur, gula aren, dan air (500 ml).
- Masak hingga airnya menyusut dan bumbu meresap ke dalam daging, kurang lebih setengah jam lebih.
- Tambahkan kecap asin, lalu masak lagi hingga air/sausnya mengering dan matikan api (sisa sausnya bisa dipakai sebagai saus untuk nasi).
- Angkat ayam; ayam sudah matang dan bisa langsung dipotong untuk topping, atau dipanggang, atau disimpan beku setelah dingin.
- Panaskan pan grill/anti lengket (atau oven/air fryer), lalu panggang ayam di atasnya.
- (Opsional) Campurkan hoisin sauce dengan minyak sayur, aduk rata, lalu oleskan ke ayam selama dipanggang untuk rasa lebih restoran.
- (Opsional) Gunakan kitchen torch untuk memberi aroma smoky di permukaan ayam.
- Potong-potong ayam dan sajikan.
Ingredients
Braising seasoning:
Basting glaze:
Steps
Steps were generated from the video narration — watch the video if unsure.
- Marinate the chicken thighs with minced garlic, five-spice powder, red yeast rice powder, honey, and salt; massage well so the seasoning soaks into every part of the chicken.
- Marinate overnight in the fridge (at least 2 hours if you're short on time) for a deeper red color and better flavor.
- Place the chicken in a pan to braise, then season with oyster sauce, mushroom bouillon powder, palm sugar, and 500 ml water.
- Cook until the liquid reduces and the seasoning soaks into the meat, about half an hour or more.
- Add the salty soy sauce, then continue cooking until the sauce has mostly reduced/dried up, then turn off the heat (the leftover sauce can be used to drizzle over rice).
- Remove the chicken; it's already fully cooked and can be sliced right away as a topping, or grilled, or cooled and frozen for later.
- Heat a grill pan or nonstick pan (or use an oven/air fryer), then grill the chicken on it.
- (Optional) Mix hoisin sauce with vegetable oil and brush it onto the chicken while grilling for a more restaurant-style flavor.
- (Optional) Use a kitchen torch to add a smoky aroma to the surface of the chicken.
- Slice and serve the chicken.
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