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AYAM GORENG LENGKUAS
BAHAN – BAHAN:
1.5 kg ayam, potong 12 250 ml air Minyak goreng BUMBU – BUMBU: 100 gr lengkuas parut 14 butir bawang merah 7 siung bawang putih 6 butir kemiri 5 cm kunyit 2 iris jahe 4 batang serai geprek 1 sdt ketumbar bubuk 3 lembar daun salam 1 sdt gula pasir 1½ sdt garam halus 1 sdt bubuk kaldu instant rasa ayam 100 ml air untuk menghaluskan bumbu 100 ml minyak untuk menumis bumbu CARA MEMBUAT: 1. Ayam dipotong dalam 12 bagian; 2. Parut lengkuas; 3. Bumbu halus: bawang merah, bawang putih, kemiri, jahe, dan kunyit; 4. Panaskan minyak dan tumis bumbu halus hingga harum; 5. Masukan lengkuas parut, daun salam, ketumbar bubuk, gula pasir, garam, kaldu instant dan aduk rata; 6. Masukan potongan daging ayam. Aduk merata hingga ayam berubah warna; 7. Taung air dan aduk rata. Masak hingga bumbu meresap dan air habis; 8. Ketika ayam sudah matang, pisahkan ayam dan bumbu ungkepnya; 9. Panaskan minyak dan goreng ayam hingga berwarna kuning kecoklatan; 10. Dilanjutkan dengan menggoreng bumbu ungkep hingga berwarna kuning kecoklatan; 11. Sajikan panas; untuk 12 potong; INGREDIENTS: 1.5 kg chicken, cut into 12 pcs 250 ml water Frying oil GROUND SPICES: 100 gr grated galangal 14 pcs shallot 7 cloves of garlic 6 pcs candle nut 5 cm turmeric 2 slices of ginger 4 stalks of crushed lemongrass 1 tsp coriander powder 3 salam leaves 1 tsp granulated sugar 1½ tsp fine salt 1 tsp chicken seasoning 100 ml water for ground spices 100 ml oil for sauteing COOKING METHOD: 1. Chicken to be cut in 12 pcs; 2. Grated galangal; 3. Ground the spices: shallot, garlic, candlenuts, ginger and turmeric; 4. Heat the oil and sauté the ground spices until they are fragrant; 5. Add grated galangal, salam leaves, coriander powder, sugar, salt, seasoning and mix well; 6. Add the chicken. Stir well until the color changes; 7. Pour the water and mix well. Cook until the spices absorb and the liquid dries out; 8. When the chicken is well cooked, separate braised chicken and its spices; 9. Heat the oil and fry the chicken until it is brownish yellow; 10. Continue to fry the dregs from seasoning until it is brownish yellow; 11. Serve hot; for 12 pieces
