Masak 30 Ekor Sekaligus! Ayam Goreng Srondeng Empouuukk!

Hello friends, how are you? Today I'm going to cook fried chicken serundeng with 30 chickens. Welcome to follow Serundeng Chicken. The ingredients are 30 chickens that have been cut into 4 pieces and washed clean. I use chicken boiler or domestic chicken. The ingredients are 7 grated coconuts. I will use the grated coconut. I will also use the coconut water. 7 coconuts produce about 2 liters of coconut water. This is part of it. This is mandatory coconut water, friends, so that later it tastes good. The other ingredients are 1.5 kg of lemongrass. The lemongrass will be used as a base together with a lot of bay leaves. The bay leaves are about 2 bundles of bay leaves or about 1.4 kg. And the ground spices are 1.4 garlic, 1 oz ginger, 1.4 turmeric, 1.5 kg of galangal, and 1.4 coriander. I will blend everything. The salt is 15 tablespoons of salt. After I blend the ground spices and grated coconut, I mix it with 2 liters of coconut water and 15 tablespoons of salt. We stir well. I also add 5 tablespoons of broth powder. Then stir well. I finish the coconut water. So that it is evenly mixed, I mix all the spices. After that, the spices are mixed and squeezed into the whole 30 chicken. So this is a total of 120 pieces. Squeeze until even. After squeezing evenly, let stand for about 30-45 minutes. So that the spices are marinated for 30-45 minutes. Now we prepare the pan. This is a large pan that I covered with bay leaves and lemongrass. After covering evenly. Then put the chicken breast first at the bottom. Everything is even with the wing position above. Now the top is the thigh. It will cook faster. After all the thighs and breasts are arranged evenly. Then put the remaining spices on top. Sprinkle on top and add lime leaves. I use about 1 oz of lime leaves. I sprinkle on top. I cover the top with banana leaves. Which I cover evenly all over the surface of the chicken. Friends, there were several videos that were deleted. If you notice, there is wood at the bottom. After the chicken was cooked, I forgot. I put it on the bottom of the chicken. With a few woods that I put around the large frying pan. Then I poured 4 liters of water on the bottom layer. So it doesn't burn. The water that boils a lot is 1 hour later. This is the water from the chicken broth itself. After boiling, we pour it over the chicken. It takes about 3 hours for the chicken to cook. By boiling over high heat. I put a lot of wood. So that there is room for the water to boil. And the steam goes up. So that the cooking process is maximized. It takes at least 3-4 hours to cook. With the position every hour opened and closed again tightly. If you doubt, just divide the chicken into several frying pans. And cook separately. This is the cooking process. The technique is like this. After 4 hours, I turned off the stove. And I lifted the chicken. I will show you. The technique to prevent burning. This is wood. Or this is my wooden chopsticks. I put it on the bottom layer of the large frying pan. This is the technique to prevent burning. Because by putting wood at the bottom. There is room for the chicken broth. So that it will boil perfectly. And the steam goes up. I have lifted. This is the chicken thigh. We lift from the frying pan. This is the breast. I am doing the frying process. This is the first frying step. To show that even though it has been fried repeatedly. The result is still good. I put the same part first. So if the breast is already cooked. If the thigh is already cooked. The same goes for the breast. If the thigh is already cooked. The same goes for the breast. This is the chicken broth. I have already prepared. I will put it here. Then for the shrimp paste. Or the shrimp paste from the lid. I will take it too. The color is beautiful like this. I will take it too. With a scoop. Until it is completely clean from the oil. So when frying. It is free of shrimp paste. I have fried half of it. I separate all the thighs. This is part of the shrimp paste. This is the shrimp paste that has not been fried. The rest of the seasoning. Which is not included. When the chicken is fried. I collect it in one container. I give a strainer. Then I squeeze it. So that all the water comes out. After squeezed. The seasoning. I put it in one container. Then I will fry it separately. Now we will fry the shrimp paste separately. First we throw it away. White foam. This is the oil. After I fried the chicken. Which left a lot of foam on the oil. This is in the position. The oil is still hot. I clean the foam. Then after that. I reduce the fire. After the fire is low. Then I put in the shrimp paste. The trick is. The shrimp paste can explode. After a few seconds. The shrimp paste will drop by itself. Drop by itself. Then we can increase the fire again. And we fry the shrimp paste. According to taste. Until the color. Yellowish brown. Then we will take it out. The shrimp paste will drop by itself. Or the taste does not explode. After the shrimp paste is in. And the fire is low again. Now this has started. The color. Brown. Like this. Already cooked. And we take it out. Until. Really clean. Because the oil will continue. To fry the chicken again. This is the trick. Fry the shrimp paste. Separately. Then the shrimp paste is mixed with the chicken. Now it's cooked. Like this. The result. Crispy. Alias. Crispy. It's all cooked. Now it's time to try. And we see. The softness. I take some. Try it. I pull. Break easily. Try it first. Delicious. Crunchy. The chicken is delicious. And soft. I take some again. I just pull it. Break easily. Greetings.