6 IDE OLAHAN AYAM MENU LEBARAN

2 kg of chicken, cut into pieces 2 tbsp of salt The purpose of salt is to clean, remove or reduce the unpleasant aroma, and also to make it healthier After cleaning, we will wash it clean After washing, add 1 tsp of salt Then mix again While preparing, we will fry The salt is evenly distributed Let's fry Fry with a little oil, so it is more economical and healthier I use about 7 tbsp of oil or about 100 ml of oil We fry until it is 70% cooked or at least half cooked The function of frying is to make the aroma more delicious after it is cooked And also the meat is more chewy and does not disintegrate The color is already yellowish brown We turn it upside down, we flatten it, then we lift it up We continue to fry everything until finished 1 kg of potatoes, cut into 8 pieces 1 kg contains 4 pieces After that we fry, this is the chicken that we have lifted Fry the potatoes the same as frying the chicken Until half cooked or 70% cooked We leave the potatoes We prepare the spices 7 cloves of garlic, 7 cloves of shallots 1 clove of ginger and 3 cloves of galangal All sliced 1 clove of ginger also sliced Slice the garlic and shallots The garlic is chopped, it will be better Continue to heat the oil, this is the remaining oil to fry the potatoes Add the garlic and shallots Sauté until fragrant Add ginger Sauté or fry until fragrant Add 1 inch of cinnamon The cinnamon is also sautéed so that it is fragrant The color of the garlic and shallots has changed Then add 7 tablespoons of ground chili or about 100 grams of ground red chili If there is no ground chili, you can replace it with sliced chili 100 grams or 1 ounce of sliced red chili After stirring for a while, add or add galangal Add 1 clove of lemongrass, 3 bay leaves, 5 lime leaves 6 tablespoons of sweet soy sauce and 2 pinches of brown sugar Sauté for a while Then add the fried chicken Add 1 teaspoon of broth powder, 1 teaspoon of pepper powder and 1 teaspoon of salt Stir and the aroma is really good Stir until fragrant Then add 1 liter of water or 1000 ml of water Soak all the chicken Cover and cook over medium heat for about 7 minutes 7 minutes later, add the potatoes The potatoes are also half cooked Why fry first so that later when cooked it will be more elastic and not easy to break Because the potatoes are also half cooked, we don't need much time After we flatten it, we soak the potatoes We will cover again Cook again for about 5-7 minutes over medium heat 7 minutes later, because the fire is medium, so the bubbles are small This will make the taste more absorbed into the chicken and meat Finally, sprinkle with 3 tablespoons of fried shallots This is really delicious Turn off the stove Ready to serve This is still bubbling This is the final result Friends, this first recipe is really suitable for those of you who don't like coconut milk So this is without coconut milk and the result is really delicious Don't forget to sprinkle with fried shallots Now we continue to the next recipe This is grilled chicken with chili sauce, soy sauce, and lemon Let's cook Grilled chicken with chili sauce and lemon Add salt to the 2 chickens that have been cut The salt function is to clean We squeeze until clean In addition to cleaning also so that later it is healthier After we squeeze it like this, we will wash it until it is clean With water flowing several times until it is clear We cover it one by one with salt Don't forget to remove unnecessary parts Like a hose in the neck What's the name? That's not good Like this, we remove it, we clean it all After cleaning, it looks like this Clearer, prettier, and more delicious Sauté 5 cloves of shallots With about 5 tablespoons of cooking oil Fry until golden brown After the color is golden brown, add 6 tablespoons of seasoning For this seasoning, the recipe is included in the description box Add half a teaspoon of salt 1 teaspoon of broth powder Stir until the aroma is more fragrant Then add 4 tablespoons of ground chili For the recipe of ground chili, see the description box Then add 2 tablespoons of brown sugar 4 tablespoons of sweet soy sauce Then add 2 teaspoons of pepper powder and 2 tablespoons of coriander powder Stir again until the sugar is almost melted Add 4 bay leaves and 6 kaffir lime leaves After it smells like this, add the chicken that has been washed Stir I also add 4 tablespoons of barbecue sauce If you don't have it, it's okay This is the function of the sauce so that the taste is stronger And if we bake it later, for example, in a teflon pan, not in an iron pan The aroma, the nuance, or the sensation of baking is still there The aroma is really good The color is also very beautiful Even though the chicken has just been put in We arrange it, we shape it, we tidy it up so that it doesn't tie each other, so it doesn't break Then turn down the heat and cover The function of this fire is to bring out the chicken broth So that later the cooking will be absorbed We turn it over once, especially when the chicken is still hard Because the longer it is, the softer it is, if it is stirred, it is prone to breaking After turning it over, we close it again, cook it again until the broth comes out This is without adding water Without adding water, this will be the amount of broth Especially because this is a country chicken or a broiler chicken After the broth comes out, we will increase the fire a little So bigger, so that the broth is getting longer The broth is getting smaller, so it is absorbed into the chicken After turning it over and cooking it over medium low heat The longer the broth is, the more it runs out Now we prepare the sambal Put it in a bowl Add a little pepper powder and 2 pieces of lime and 4 tablespoons of sweet soy sauce Then add the chicken broth and add the sweet soy sauce Total 4 tablespoons of sweet soy sauce Then add lime juice and it's ready Continue, before serving, we will grill the chicken first This color is really beautiful, we will grill it for a while To get the sensation of the smoke, what makes it delicious is the smoke Wow, what else is burned like this We grill the chicken back and forth until it is cooked Or until it is covered with the aroma of sanggit After that, it's ready to be served with lemon sambal or lemon ketchup sambal Look at the result, wow, it's really good Continue to the next menu Serondeng chicken or fried coconut chicken This is really good, easy to make and doesn't take long Use simple spices Let's cook Serondeng fried chicken First, one chicken has been cut into pieces And now I'm cleaning it with 2 tablespoons of salt We cover it and we even out the cleaning function with this salt So that the unpleasant aroma is gone And also so that the chicken is healthier And it tastes better when it's cooked After being coated with salt one by one, we will wash it clean Next, we will grind the spices, namely 7 cloves of garlic Then there are 2 cloves of turmeric, 3 cloves of shallots 5 cloves of galangal and 1 clove of ginger And 100 grams of red chili Finally, to make it more delicious, I add 7 pieces of kaffir lime leaves Then we grind or chop This is already smooth Mix the chicken and spices Add 2 tablespoons of coriander powder 1 teaspoon of pepper powder 2 teaspoons of salt and half a grated coconut After all the ingredients are in, we knead it So that there is an absorption of flavor We mix so that the spices are well distributed and even While pressing, you can poke the chicken with a fork But I don't After mixing well, add 5 bay leaves and 1 large lemongrass Continue to add 200 ml of coconut water Then cook Turn it over once, first over medium heat until the chicken broth comes out We turn it over so that the cooking is even After turning it over, cover it again Later, the longer it takes, the more chicken broth will come out Before the maximum chicken broth comes out, the position of the stove is medium Don't make it big, it will burn We reduce the heat We cook on medium low heat The longer it takes, the more broth will come out We turn it over We turn it over several times, about 3 times If it's soft, don't turn it over again so it doesn't break We cook until the water runs out The water has run out It takes about 30-45 minutes for the water to run out After that, just fry it If the chicken is very soft, don't fry it right away Reduce the heat first, then fry You can fry it right away with the coconut The coconut is mixed with the spices and the chicken broth, so it tastes delicious We turn it over, especially if the oil is not too much It must be turned over immediately so that it does not burn at the bottom We cook until the color turns yellow brown Or until the spices are broken If the spices are broken, it means it's cooked If it's still clumping, it means it's not cooked The color has started to turn yellow brown Don't be too brown, it will be a bit burnt It's like this, we lift it up It's really beautiful So that it doesn't burn And it doesn't burn the spices Because the pan is not big enough, I moved it to a bigger pan And it's all in We fry all the spices together with the rest of the chicken Fry until cooked And the result will be more The color has also started to turn yellow brown It's like this, we lift it up Let's lift it up The result is like this The color is beautiful and also crispy Because it was cooked over medium heat, not too big and not too small It makes the serondeng cook just right Not burnt but dry This can be an alternative to our fried chicken Let's continue to the next menu Fried chicken with spices Let's go to TKP This is 2500 grams of chicken Or 2.5 kg of chicken I give salt to wash and clean The function is to make it cleaner Also the unpleasant aroma is gone After we cover it all with salt While we clean it If there are still feathers left After this we will wash it clean in running water Washed several times We will wash it right away We will continue to grind the spices This is complete, everything is written Ginger, galangal Then turmeric Lemongrass, just take the white part Then all the kaffir lime leaves and bay leaves Put it in the blender I put kaffir lime to make it more spicy These are all the spices in the kitchen Don't forget candlenuts, coriander, pepper Use cardamom, fennel Then I also add cinnamon Continue to sauté the spices Add 3 tablespoons of cooking oil This is coconut oil, so it's a bit foamy The function is to make the final result more savory Because we use all the spices So it's not greasy, so it's not greasy We sauté until the aroma is gone Add 2 teaspoons of salt For 2.5 kg of chicken I added a little MSG If you don't like MSG, just skip it We sauté over medium heat Sauté until the aroma is gone Until you can smell it Sweet and delicious And if the water is reduced The aroma will change to be delicious After that, add the chicken That we have washed Because we have coated it with salt And rinsed several times in running water Stir after all the chicken is in So that the spices are evenly distributed This is so that the final result The chicken is delicious So we will braise without using water I add a little MSG About 1.8 teaspoons of MSG If you don't like it, don't use it We will cover and cook over low heat first Until the chicken broth comes out by itself Like this, the chicken broth has started to come out We lower the heat We stir While the chicken is still hard If it's already cooked, it will be soft Don't stir, it can be destroyed We turn it upside down So that there is an even taste So I don't use water at all This is to replace The function of marinating Because we don't marinate We cover again, cook over low heat If the chicken broth is already a lot Then we increase the heat After we cook We turn it upside down The longer the water will shrink And the characteristics are already cooked When the chicken broth will be oily So the oil from the chicken Don't forget to taste first This is okay Turn off the stove I will make the onion chili This is really recommended 150 grams of shallots Add 5 cloves of minced garlic 1.5 teaspoons of salt 1 teaspoon of msg How to cook it I have shared in the previous video Continue after the chicken starts to cool Let's fry This chicken can be frozen So if you want to make it for Eid After it cools, put it in a container Or plastic, airtight Stored in the freezer Once you want to use it, just melt it After room temperature, just fry Similarly, the chili can be preserved In the refrigerator or freezer This is how it looks So covered by spices And it tastes really good That's the recipe for fried chicken Now we continue to the next chicken recipe Chicken opor This is the white opor Let's just cook it Chicken opor, white opor First there are 3 cloves of garlic Crushed with a little oil We will fry with a little oil Or bake 1 chicken that has been washed This is crushed After washing it, it was put in the freezer Still a bit frozen We fry or bake Until the skin color is like this Yellowish brown This will make the chicken opor taste good Savory and the fishy aroma of the chicken is gone Especially after the chicken was washed first Cleaned with salt before We have removed the chicken We continue to roast 11 candlenuts 5 cloves of garlic, 5 cloves of shallots And 2 tablespoons of coriander The back of the coriander so it doesn't burn Then the last 2 tablespoons of coriander We arrange The garlic we put in at the beginning We throw it away so it doesn't burn We continue to the blender Candlenuts, garlic, shallots and coriander We will grind I forgot, I added 1 teaspoon of cumin The cumin has been roasted We grind again, the result is like this We stir-fry 7 cloves of sliced shallots Until the color is yellowish brown Until fragrant It's starting to turn yellowish brown Like fried onions Then we add the blended spices We stir-fry again until it is oily Don't forget the rest of the spices We mix with water Add half a ginger And 1 stalk of lemongrass Then we stir-fry again Stir-fry until fragrant It's starting to smell like oil Then we add the roasted chicken Then we cook again We mix like this, don't add water first Add 1 teaspoon of salt first Then we cook again The chicken was cooked outside The inside is still raw So we will cover We cook so that the chicken is cooked But don't add water first So that it tastes really good About 20 minutes on medium-low heat The result is like this The chicken broth is already a little We stir first Then we add 1500 ml of coconut milk This is grated coconut milk But we add it gradually Each 500 ml first Then after boiling, add more So little by little Cook until boiling The aroma is fragrant Then add more coconut milk This will make the broth taste really good And the coconut milk flavor will be delicious Then we add 1 teaspoon of broth powder 1.4 teaspoons of MSG And 1.5 teaspoons of sugar Add boiled eggs if you like Continue to cook The coconut milk is not all in yet It's boiling, it's really good Finally we add more coconut milk We cook again This will make it taste good The coconut milk is not broken, but solid Stir while boiling Tips, use fresh coconut milk It will affect the taste If it doesn't stick, don't use canned coconut milk The taste will be very different Finally sprinkle with fried shallots And to make it beautiful, sprinkle with shallots For those who want to explode chili Stir for a while Let it simmer for a while By pouring coconut milk or broth Stir or pour After the taste is right And the coconut milk or broth has simmered Serve This is really delicious Especially because the chicken is grilled Continue to the next chicken menu Opor kuning Let's cook Ingredients, 1 chicken Washed with salt 1 tablespoon of salt Flatten While cleaning the feathers It must be really clean For the head of the chicken Don't forget to remove the mucous And the holes must be covered with salt So that it will be healthier After we cover All even The cleanliness of the chicken is very important This will affect the taste If there is still a taste There is a raw chicken aroma Clean with salt After rubbing Remove all the feathers Especially the neck Then wash Prepare the spices 7 candlenuts 7 cloves of garlic 5 cloves of shallots 1 finger of turmeric 1 finger of ginger 4 pieces of nutmeg 2 teaspoons of pepper 1 teaspoon of cumin Add water Ready to grind Continue to fry The half-cooked chicken The function of frying this half-cooked So that the meat is more chewy Also so that the taste is more savory Turned upside down The color has started like this Fry until golden brown Continue Sauté 7 cloves of shallots Into about 3 tablespoons of hot oil Sauté until The color is golden brown Like making fried onions But 90% cooked Continue to add the ground spices Add coriander powder 1 tablespoon of coriander powder Sauté until oily Because we ground it with water So the water must run out So that the taste is not greasy Especially because we use turmeric ginger I put 1 clove of lemongrass 3 cloves of galangal and 3 bay leaves And 3 kaffir lime leaves Sauté until oily Then add the fried chicken Continue to sauté Sauté the chicken and spices So that the spices enter the chicken Add 1 teaspoon of salt Continue to stir So that later When cooked, the chicken tastes savory The spices penetrate deep Sauté until The chicken skin is brown Then add coconut milk This coconut milk is made from Half a coconut Mixed with 1200 ml of coconut water Add gradually Add 600 ml first Boil first Turn it upside down The water is getting less I closed it for 10 minutes The water has decreased Add 600 ml of coconut milk Boil again But don't close the second one So that the coconut milk does not break Continue to stir For about 10 minutes Since boiling Boil the second coconut milk Don't forget to taste first Less spicy Add 1 teaspoon of salt And 1.4 teaspoons of MSG If you don't like MSG, you can skip it No need for sugar Because coconut water contains natural sweetness Let's try again Sprinkle with 3 tablespoons of fried shallots Wow, it tastes really good Ready to serve With lontong or ketupat Wow, it's really good That's it, friends Some alternative recipes Ready to be a chicken recipe Happy Eid