Chikuro Ayam Keju
Homemade Chikuro (Cheese-Filled Chicken Sticks)
Bahan
Chikuro:
Isian:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong paha ayam yang masih dingin dan iris bawang putih supaya mudah diblender.
- Masukkan ayam dan bawang putih ke chopper bersama onion powder, garam, gula, lada, kaldu bubuk, minyak wijen, dan satu putih telur, lalu blender.
- Tambahkan tepung tapioka dan dua sendok makan bread crumbs, lalu blender lagi sampai adonan menyatu tapi masih ada tekstur dagingnya.
- Simpan adonan di kulkas 20 sampai 30 menit supaya bumbunya meresap dan adonannya tetap dingin.
- Bungkus sumpit kayu dengan dua lapis aluminium foil lalu poles dengan minyak supaya nanti mudah dilepas.
- Ambil sekitar 120 gram adonan, pipihkan berbentuk persegi panjang di atas plastik wrap, lalu letakkan sumpit di atasnya.
- Gulung dan padatkan adonan dengan plastik wrap sampai berbentuk silinder memanjang yang rapat tanpa udara di dalamnya.
- Simpan di freezer sekitar 15 menit sampai agak firm tapi tidak sampai beku.
- Campur cheese spread dengan mayonaise, garlic powder, onion powder, dan sedikit susu kental manis, lalu aduk sampai rata.
- Bumbui dengan garam dan lada, lalu encerkan bertahap dengan susu hangat sambil dikocok sampai teksturnya seperti saus keju.
- Masukkan parsley cincang dan sedikit truffle oil, aduk, lalu pindahkan ke plastik segitiga.
- Balur adonan ayam dengan tepung tipis-tipis, celupkan ke telur sampai seluruh permukaannya kena, lalu balur dengan bread crumbs sampai rapat.
- Goreng di api sedang cenderung kecil sekitar 5 menit sambil dibalik sampai golden brown, lalu angkat dan tiriskan.
- Setelah agak dingin, dorong sumpitnya keluar lalu isi lubang di tengahnya dengan saus keju.
- Taburi bubuk keju di seluruh permukaannya lalu sajikan.
Ingredients
Chikuro:
Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the still-cold chicken thigh into chunks and slice the garlic so they blend easily.
- Put the chicken and garlic in a chopper with the onion powder, salt, sugar, pepper, bouillon powder, sesame oil and one egg white, then blend.
- Add the tapioca starch and two tablespoons of bread crumbs, then blend again until it comes together but still has some meaty texture.
- Chill the mixture for 20 to 30 minutes so the seasoning penetrates and the mixture stays cold.
- Wrap a wooden chopstick in two layers of aluminium foil and brush it with oil so it releases easily later.
- Take about 120 g of the mixture, flatten it into a rectangle on plastic wrap, then lay the chopstick on top.
- Roll and compact the mixture in the plastic wrap into a long, tight cylinder with no air trapped inside.
- Freeze for about 15 minutes until firm but not frozen solid.
- Mix the cheese spread with the mayonnaise, garlic powder, onion powder and a little sweetened condensed milk until combined.
- Season with salt and pepper, then loosen it gradually with warm milk while whisking until it has the texture of a cheese sauce.
- Stir in the chopped parsley and a little truffle oil, then transfer it to a piping bag.
- Dust the chicken cylinder with a thin coat of flour, dip it in egg until fully covered, then press it into bread crumbs.
- Fry over medium-low heat for about 5 minutes, turning, until golden brown, then lift out and drain.
- Once it has cooled a little, push the chopstick out and pipe the cheese sauce into the hollow centre.
- Dust the outside all over with cheese powder and serve.
Mode Masak
CHIKURO
CHIKURO
Bahan
Chikuro:
Isian:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong paha ayam yang masih dingin dan iris bawang putih supaya mudah diblender.
- Masukkan ayam dan bawang putih ke chopper bersama onion powder, garam, gula, lada, kaldu bubuk, minyak wijen, dan satu putih telur, lalu blender.
- Tambahkan tepung tapioka dan dua sendok makan bread crumbs, lalu blender lagi sampai adonan menyatu tapi masih ada tekstur dagingnya.
- Simpan adonan di kulkas 20 sampai 30 menit supaya bumbunya meresap dan adonannya tetap dingin.
- Bungkus sumpit kayu dengan dua lapis aluminium foil lalu poles dengan minyak supaya nanti mudah dilepas.
- Ambil sekitar 120 gram adonan, pipihkan berbentuk persegi panjang di atas plastik wrap, lalu letakkan sumpit di atasnya.
- Gulung dan padatkan adonan dengan plastik wrap sampai berbentuk silinder memanjang yang rapat tanpa udara di dalamnya.
- Simpan di freezer sekitar 15 menit sampai agak firm tapi tidak sampai beku.
- Campur cheese spread dengan mayonaise, garlic powder, onion powder, dan sedikit susu kental manis, lalu aduk sampai rata.
- Bumbui dengan garam dan lada, lalu encerkan bertahap dengan susu hangat sambil dikocok sampai teksturnya seperti saus keju.
- Masukkan parsley cincang dan sedikit truffle oil, aduk, lalu pindahkan ke plastik segitiga.
- Balur adonan ayam dengan tepung tipis-tipis, celupkan ke telur sampai seluruh permukaannya kena, lalu balur dengan bread crumbs sampai rapat.
- Goreng di api sedang cenderung kecil sekitar 5 menit sambil dibalik sampai golden brown, lalu angkat dan tiriskan.
- Setelah agak dingin, dorong sumpitnya keluar lalu isi lubang di tengahnya dengan saus keju.
- Taburi bubuk keju di seluruh permukaannya lalu sajikan.
Ingredients
Chikuro:
Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the still-cold chicken thigh into chunks and slice the garlic so they blend easily.
- Put the chicken and garlic in a chopper with the onion powder, salt, sugar, pepper, bouillon powder, sesame oil and one egg white, then blend.
- Add the tapioca starch and two tablespoons of bread crumbs, then blend again until it comes together but still has some meaty texture.
- Chill the mixture for 20 to 30 minutes so the seasoning penetrates and the mixture stays cold.
- Wrap a wooden chopstick in two layers of aluminium foil and brush it with oil so it releases easily later.
- Take about 120 g of the mixture, flatten it into a rectangle on plastic wrap, then lay the chopstick on top.
- Roll and compact the mixture in the plastic wrap into a long, tight cylinder with no air trapped inside.
- Freeze for about 15 minutes until firm but not frozen solid.
- Mix the cheese spread with the mayonnaise, garlic powder, onion powder and a little sweetened condensed milk until combined.
- Season with salt and pepper, then loosen it gradually with warm milk while whisking until it has the texture of a cheese sauce.
- Stir in the chopped parsley and a little truffle oil, then transfer it to a piping bag.
- Dust the chicken cylinder with a thin coat of flour, dip it in egg until fully covered, then press it into bread crumbs.
- Fry over medium-low heat for about 5 minutes, turning, until golden brown, then lift out and drain.
- Once it has cooled a little, push the chopstick out and pipe the cheese sauce into the hollow centre.
- Dust the outside all over with cheese powder and serve.
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