Bakso Ayam Kenyal, Bisa Bikin Sendiri Ga Perlu Beli Lagi | Chicken Meatballs Recipe ~ Nael Onion
Bakso ayam enak kenyal
Chicken meatballs
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 500 gram dada ayam fillet tanpa kulit dan tanpa tulang ke dalam chopper gilingan daging.
- Tambahkan 1 butir putih telur dingin supaya proteinnya terikat dan baksonya nanti kenyal.
- Masukkan 150 gram es batu yang sudah diserut atau dihancurkan supaya suhu adonannya tetap dingin.
- Tambahkan 2,5 sdt garam, 3/4 sdt baking powder, 1,5 sdt gula, 1/2 sdt lada putih, 2 sdm bawang merah goreng, dan 1/2 sdm bawang putih goreng.
- Giling adonan sampai benar-benar halus, padat, dan kenyal.
- Masukkan 100 gram tepung tapioka lalu giling lagi sampai tercampur rata dengan adonannya.
- Siapkan mangkok besar berisi bongkahan es dan air supaya benar-benar dingin.
- Bentuk adonan bulat-bulat dengan tangan, ambil dengan sendok, lalu masukkan ke dalam mangkok berisi air dingin tadi.
- Siapkan sepanci air mendidih dan semangkok air es.
- Masukkan baksonya ke dalam air mendidih dan rebus 10 sampai 15 menit sampai matang, jangan sampai overcook.
- Angkat baksonya lalu langsung masukkan ke dalam mangkok berisi air es untuk menghentikan proses memasaknya.
- Saring baksonya dan simpan di chiller sampai 3 hari atau di freezer kalau mau lebih lama.
- Untuk penyajian, saring air rebusan baksonya, didihkan kembali, lalu bumbui dengan garam, lada, kaldu jamur, dan sedikit gula.
- Masukkan beberapa butir bakso lalu didihkan dan matikan apinya.
- Siram kuah dan baksonya di atas daun letus, lalu tambahkan daun bawang iris dan bawang putih goreng.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 500 g of skinless boneless chicken breast fillet into a meat grinder or chopper.
- Add 1 cold egg white so the protein binds and the meatballs turn out springy.
- Add 150 g of shaved or crushed ice so the mixture stays cold.
- Add 2.5 tsp salt, 3/4 tsp baking powder, 1.5 tsp sugar, 1/2 tsp white pepper, 2 tbsp fried shallots, and 1/2 tbsp fried garlic.
- Grind the mixture until it is really smooth, firm, and springy.
- Add 100 g of tapioca starch, then grind again until it is evenly combined with the mixture.
- Prepare a large bowl of crushed ice and water so it is truly cold.
- Shape the mixture into balls with your hand, scoop them with a spoon, then drop them into the bowl of cold water.
- Prepare a pot of boiling water and a bowl of ice water.
- Add the meatballs to the boiling water and boil for 10 to 15 minutes until cooked, being careful not to overcook them.
- Lift out the meatballs and immediately put them into the bowl of ice water to stop the cooking process.
- Drain the meatballs and keep them in the chiller for up to 3 days, or in the freezer if you want to keep them longer.
- To serve, strain the cooking water, bring it back to a boil, then season with salt, pepper, mushroom bouillon, and a little sugar.
- Add a few meatballs, bring back to a boil, and turn off the heat.
- Ladle the broth and meatballs over lettuce leaves, then add sliced spring onion and fried garlic.
Mode Masak
Bakso Ayam Kenyal, Bisa Bikin Sendiri Ga Perlu Beli Lagi | Chicken Meatballs Recipe ~ Nael Onion
Bakso Ayam Kenyal, Bisa Bikin Sendiri Ga Perlu Beli Lagi | Chicken Meatballs Recipe ~ Nael Onion
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 500 gram dada ayam fillet tanpa kulit dan tanpa tulang ke dalam chopper gilingan daging.
- Tambahkan 1 butir putih telur dingin supaya proteinnya terikat dan baksonya nanti kenyal.
- Masukkan 150 gram es batu yang sudah diserut atau dihancurkan supaya suhu adonannya tetap dingin.
- Tambahkan 2,5 sdt garam, 3/4 sdt baking powder, 1,5 sdt gula, 1/2 sdt lada putih, 2 sdm bawang merah goreng, dan 1/2 sdm bawang putih goreng.
- Giling adonan sampai benar-benar halus, padat, dan kenyal.
- Masukkan 100 gram tepung tapioka lalu giling lagi sampai tercampur rata dengan adonannya.
- Siapkan mangkok besar berisi bongkahan es dan air supaya benar-benar dingin.
- Bentuk adonan bulat-bulat dengan tangan, ambil dengan sendok, lalu masukkan ke dalam mangkok berisi air dingin tadi.
- Siapkan sepanci air mendidih dan semangkok air es.
- Masukkan baksonya ke dalam air mendidih dan rebus 10 sampai 15 menit sampai matang, jangan sampai overcook.
- Angkat baksonya lalu langsung masukkan ke dalam mangkok berisi air es untuk menghentikan proses memasaknya.
- Saring baksonya dan simpan di chiller sampai 3 hari atau di freezer kalau mau lebih lama.
- Untuk penyajian, saring air rebusan baksonya, didihkan kembali, lalu bumbui dengan garam, lada, kaldu jamur, dan sedikit gula.
- Masukkan beberapa butir bakso lalu didihkan dan matikan apinya.
- Siram kuah dan baksonya di atas daun letus, lalu tambahkan daun bawang iris dan bawang putih goreng.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 500 g of skinless boneless chicken breast fillet into a meat grinder or chopper.
- Add 1 cold egg white so the protein binds and the meatballs turn out springy.
- Add 150 g of shaved or crushed ice so the mixture stays cold.
- Add 2.5 tsp salt, 3/4 tsp baking powder, 1.5 tsp sugar, 1/2 tsp white pepper, 2 tbsp fried shallots, and 1/2 tbsp fried garlic.
- Grind the mixture until it is really smooth, firm, and springy.
- Add 100 g of tapioca starch, then grind again until it is evenly combined with the mixture.
- Prepare a large bowl of crushed ice and water so it is truly cold.
- Shape the mixture into balls with your hand, scoop them with a spoon, then drop them into the bowl of cold water.
- Prepare a pot of boiling water and a bowl of ice water.
- Add the meatballs to the boiling water and boil for 10 to 15 minutes until cooked, being careful not to overcook them.
- Lift out the meatballs and immediately put them into the bowl of ice water to stop the cooking process.
- Drain the meatballs and keep them in the chiller for up to 3 days, or in the freezer if you want to keep them longer.
- To serve, strain the cooking water, bring it back to a boil, then season with salt, pepper, mushroom bouillon, and a little sugar.
- Add a few meatballs, bring back to a boil, and turn off the heat.
- Ladle the broth and meatballs over lettuce leaves, then add sliced spring onion and fried garlic.
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