SEGER GURIH! AYAM SUWIR DAUN JERUK!
- 3 bawang putih
Shredded Chicken with Kaffir Lime Leaves
Bahan
Tumisan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Geprek bawang putih dan potong daun bawang, lalu kukus ayam bersama keduanya sampai matang supaya tidak amis.
- Cincang halus bawang merah dan bawang putih.
- Iris tipis cabai keriting dan cabai rawit sesuai selera pedas kalian.
- Buang batang daun jeruk lalu iris tipis-tipis. Daun jeruk ini dimasukkan paling akhir supaya warnanya tidak berubah.
- Angkat ayam yang sudah matang, tiriskan, tunggu sampai tidak panas, lalu suwir dengan ukuran sedang.
- Panaskan sekitar 2 sampai 4 sendok makan minyak kelapa di wajan.
- Tumis bawang merah dan bawang putih sampai harum.
- Masukkan cabai lalu tumis sampai harum.
- Masukkan ayam suwir lalu aduk sampai rata dengan bumbunya.
- Bumbui dengan garam, sedikit gula, lada dan kaldu ayam bubuk, lalu aduk sampai rata sambil dicicipi.
- Tuang sedikit air supaya tidak kering dan bumbunya meresap ke ayam.
- Beri perasan jeruk nipis supaya rasanya lebih segar.
- Terakhir masukkan irisan daun jeruk lalu aduk sebentar saja, koreksi rasa, dan matikan api.
Ingredients
Stir fry:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Bruise the garlic and cut up the spring onion, then steam the chicken together with them until cooked so it does not smell gamey.
- Finely chop the shallots and the garlic.
- Thinly slice the curly red chilies and the bird's eye chilies to your preferred heat level.
- Strip the stems from the kaffir lime leaves and slice them very thinly. These go in last so they keep their colour.
- Lift out the cooked chicken, drain it, let it cool, then shred it into medium strands.
- Heat about 2 to 4 tablespoons of coconut oil in a pan.
- Saute the shallots and garlic until fragrant.
- Add the chilies and stir fry until fragrant.
- Add the shredded chicken and toss until it is coated with the aromatics.
- Season with salt, a little sugar, pepper and chicken bouillon powder, stirring and tasting as you go.
- Add a splash of water so it does not dry out and the seasoning soaks into the chicken.
- Squeeze in the lime juice for freshness.
- Finally add the sliced kaffir lime leaves, toss briefly, taste one last time, then turn off the heat.
Mode Masak
- 3 bawang putih
Shredded Chicken with Kaffir Lime Leaves
SEGER GURIH! AYAM SUWIR DAUN JERUK!
SEGER GURIH! AYAM SUWIR DAUN JERUK!
Bahan
Tumisan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Geprek bawang putih dan potong daun bawang, lalu kukus ayam bersama keduanya sampai matang supaya tidak amis.
- Cincang halus bawang merah dan bawang putih.
- Iris tipis cabai keriting dan cabai rawit sesuai selera pedas kalian.
- Buang batang daun jeruk lalu iris tipis-tipis. Daun jeruk ini dimasukkan paling akhir supaya warnanya tidak berubah.
- Angkat ayam yang sudah matang, tiriskan, tunggu sampai tidak panas, lalu suwir dengan ukuran sedang.
- Panaskan sekitar 2 sampai 4 sendok makan minyak kelapa di wajan.
- Tumis bawang merah dan bawang putih sampai harum.
- Masukkan cabai lalu tumis sampai harum.
- Masukkan ayam suwir lalu aduk sampai rata dengan bumbunya.
- Bumbui dengan garam, sedikit gula, lada dan kaldu ayam bubuk, lalu aduk sampai rata sambil dicicipi.
- Tuang sedikit air supaya tidak kering dan bumbunya meresap ke ayam.
- Beri perasan jeruk nipis supaya rasanya lebih segar.
- Terakhir masukkan irisan daun jeruk lalu aduk sebentar saja, koreksi rasa, dan matikan api.
Ingredients
Stir fry:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Bruise the garlic and cut up the spring onion, then steam the chicken together with them until cooked so it does not smell gamey.
- Finely chop the shallots and the garlic.
- Thinly slice the curly red chilies and the bird's eye chilies to your preferred heat level.
- Strip the stems from the kaffir lime leaves and slice them very thinly. These go in last so they keep their colour.
- Lift out the cooked chicken, drain it, let it cool, then shred it into medium strands.
- Heat about 2 to 4 tablespoons of coconut oil in a pan.
- Saute the shallots and garlic until fragrant.
- Add the chilies and stir fry until fragrant.
- Add the shredded chicken and toss until it is coated with the aromatics.
- Season with salt, a little sugar, pepper and chicken bouillon powder, stirring and tasting as you go.
- Add a splash of water so it does not dry out and the seasoning soaks into the chicken.
- Squeeze in the lime juice for freshness.
- Finally add the sliced kaffir lime leaves, toss briefly, taste one last time, then turn off the heat.
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