Ayam Goreng HAJATAN Empuk Bumbu Meresap

No, this is if you meet warm rice with sambal, wow, this is in the process of making, so the chicken is a lot and big, so it needs special techniques so that the result is tender and the seasoning is absorbed. Let's cook the ingredients, this is the seasoning first, 250 grams of garlic, 100 grams of candlenuts, 100 grams of turmeric, 250 grams of galangal, and 100 grams of ginger. This is to season the chicken, 15 kg of chicken, we add 1,000 cc of water, I put about 200 cc into the chopper so that it will be easy to smooth later. We smooth all the spices with a little coconut water, if you use my Mitosiba CH200 chopper, it takes about 1-2 minutes to smooth the spices. If you want to have a little bit of the spices, so when you fry it, it's like there's serundeng or there's the powder, just smooth it for 1 minute, don't be too smooth. Well, 1 minute later, turn off the chopper, the result is like this, beautiful, then we pour it into a large enough container, I add 6 tablespoons of broth powder, 5 pieces of kaffir lime leaves, 6 tablespoons of coriander powder, 1 liter of coconut water, we mix all the spices, then I add the chicken, I don't use salt, it's enough to season it with broth powder. Well, this is 15 kg, because the chicken is very big, this is only 6 chickens, so this is an old chicken, if in the village, it is for an invitation to be sent to a neighbor or relative, it must be big as a sign of respect. Well, let's stir it, let's stir it, let's squeeze it like this so that the spices are absorbed until it is even, a little long until it is even, stir the spices while squeezing, then after that we arrange it. We give a base at the bottom, 6 pieces of lemongrass that have been cut, then 16 pieces of bay leaves, we put the head of the chicken at the bottom, then the chicken or the pieces of chicken that are arranged in a line. So one type first, chest, chest, all legs, all legs, like that, don't throw it high. Now we pour all the spices, then we cover and let it stand for 1 hour so that the spices are absorbed into the chicken. So we marinate for 1 hour, after 1 hour of marinating, then we cook. First, the cooking technique is on medium heat first, so that it does not dry out or burn quickly. Later, the chicken broth will come out a lot, after a lot of chicken broth comes out, then the fire is increased. After the fire is increased, we will cook for a long time because the chicken is old and a lot. To produce chicken that is tender to the bone or the meat is very tender, it takes 3 hours for 15 kg of chicken. After 3 hours of cooking, the result is like this, it's a bit dark because it's cooked at night and the light is less. Wait for it to cool, then fry it so that it doesn't break easily. Now heat the pan, then standard, we put the chicken. Tips for frying, put all parts of the chicken, so all legs, all breasts. Then to reduce the risk of burning at the bottom, sometimes we like to burn at the bottom when frying chicken, especially if the oil is not too much. Like me, not too much, the pan is also not too big. So that it is not easy to burn at all, the bottom of the chicken is spooned like this. Lift a little like this, so that later it is cooked evenly, not burnt on the bottom layer. The result is like this, it looks soft but not broken. Because when frying, it was already cold. Then don't forget, before putting the next batch or after frying and lifting, we clean the oil first. This is the chicken seasoning, we clean it. After that, we fry again, we put in the new batch of chicken. Like this, all breasts. Don't forget to lift the bottom often, so that the color is cooked evenly and beautiful. Not burnt, not empty on the outside, but the other part is still pale. Like this, it's cooked evenly and beautiful. Even though it's soft, it's firm. Like this, it's very soft. It's cooked like this, fry everything until it's done. It's ready, it's one of the menu for today. It's very soft. That's all for today's chicken recipe. See you again, greetings from Nusantara Culinary, Ndes Surendes.