MENU ARISAN! AYAM SAMBEL KEMANGI 50 PORSI !

hello friends around the world of my youtube how are you, I hope everyone is happy, amen friends, this is chicken kemangi sambal, the taste is delicious, it is very suitable for the Arisan menu 5 chicken can be made into 50 pieces, the cooking method is simple, the seasoning is also simple, but the taste is delicious I'm frying the main ingredients, which is 50 pieces of chicken that will be fried half-cooked This consists of 5 chickens or about 5 kg of chicken Before frying, I just wash it, marinate it with salt, wash it again, then fry it half-cooked like this In addition to 5 chickens, there is also an addition of about 1 kg of neck and head mixed The other ingredient is about 500 grams of kemangi In the traditional market, this much is thrown away, only the leaves are taken, the price is about 15 thousand The third ingredient is 500 grams or 1.5 kg of red chili, then I mix it with 250 grams of red bird's eye chili to make it spicy If you want it to be very spicy, you can use all red bird's eye chili, if you don't like it spicy, just use red chili Then the other ingredients are 1 kg of red tomatoes, then 200 grams of red onions and 100 grams of thinly sliced ​​garlic The first step, I immediately grind the ingredients 1 and 2, which are red chili and tomatoes I grind it by putting the tomatoes underneath, then on top of the chili, so that without adding water, it can be smooth Because tomatoes contain a lot of water and it is softer to chop or roll Immediately we cook, heat the pan, pour about 250 grams of oil After heating, add the garlic, after a few minutes, about 1 minute later, then add the red onions Stir and fry until the onions are cooked, like frying red onions and garlic Do not burn, because if it burns, our dish will be bitter Also don't be raw, because it won't taste good The characteristics of garlic and fried onions are usually lighter, brownish yellow, and fragrant Like this, it's starting to cook, the color has turned dark Then we add the tomatoes and chili that we have ground The total use of red chili today is 750 grams or 3.4 kg For chili and tomatoes, the composition is 3.4 grams and 1 kg of tomatoes I will add 3 tablespoons of broth powder and 1 teaspoon of salt I use 3 tablespoons of broth powder I use 3 tablespoons of broth powder Stir until dry After the seasoning is absorbed, it looks like the oil from the chicken is also out, so the color of the sambal broth is really beautiful. Then we add the kemangi. The kemangi must be a lot so that the taste is balanced. We stir slowly so that the kemangi spreads and later mixes with the other ingredients. This kemangi, in addition to being fresh, will also balance the ingredients we use. So it balances the spiciness and also the sweetness and sourness, so it will be really delicious. It also strengthens the aroma of our chicken sambal. This is for a snack menu, so you don't have to worry about breaking and other things. The tip is, if you use this menu as one of the rice box menus, the chicken must be fried more dry. Don't rush to put it in, but put it in gradually so that the chicken is still whole until the cooking process is finished. Stir slowly. This is how it looks like. If you want to eat it in a few hours, you can add one more ingredient, which is the taste of lemon or lime. But if it is a menu that will be eaten for more than 6 hours, it must be cooked longer so that the kemangi is more cooked and absorbed. The aroma is really tempting. Kemangi is delicious no matter what you do. I like kemangi. The chicken is also juicy. The sambal is oiled by the chicken broth. Before removing or turning off, don't forget to squeeze the lemon juice at the end so that the taste is fresh and long-lasting. It tastes good and really sweet. Good luck, friends. I hope you like it. Salam Kuliner Maknyus. Happy birthday to all of us.